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Pumpkin French Toast Bake

Ready in 70 minutes
Prep 10 minutes
Cook 60 minutes
6
SERVINGS
METRIC
IMPERIAL

  • 1.5 L cubed day-old cinnamon raisin bread (6-7, preferably thick, slices)
  • 3 eggs
  • 250 ml milk
  • 250 ml unsweetened pumpkin purée or mashed pumpkin
  • 60 ml packed brown sugar
  • 30 ml melted butter
  • 2 ml ground cinnamon
  • 2 ml ginger
  • 2 ml nutmeg
  • 5 ml vanilla extract
  • maple syrup
Warm pumpkin pie spices will fill your kitchen with a wonderful aroma as this is baking. Here's a make-ahead dish to bake the next morning for a mess-free breakfast or brunch.

Instructions

Place bread cubes in a large bowl. In separate bowl, whisk together eggs, milk, pumpkin purée, brown sugar, melted butter, cinnamon, ginger, nutmeg and vanilla until smooth. Pour over bread and gently combine.

Spoon mixture into a buttered 8-cup (2 L) shallow baking dish. Cover and refrigerate for a few hours or overnight.

Pre-heat oven to 350⁰F (180⁰C). Uncover dish and bake until golden and set, about 1 hour.

Let stand 10 to 15 minutes before serving with maple syrup.

Nutritional Facts
  • Amount Per Serving
    259 Calories
  • Fat
    9 g
  • Sodium
    237 mg
  • Carbohydrates
    36 g
  • Fibre
    2 g
  • Protein
    8 g
  • Excellent source of vitamin A, folate and vitamin B12. Good source of thiamin and riboflavin.

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