Recipes

Pumpkin French Baked Toast Recipe

TOP Reviews:

This was a really great addition to a brunch menu. It was perfectly spiced and not too sweet, but just sweet enough to not need syrup. The crumb topping is an extra special touch. I found I liked it best with just a dollop of fresh whipped cream to complement the spicy pumpkin flavor. I didn’t have Texas toast and substituted a loaf of regular sandwich bread, which when cubed equaled about 8 cups. I also took the crusts off first. The only minor issue was with mixing everything in the baking dish – that caused it to stick to the dish. I would recommend stirring the pumpkin mixture in a large bowl and adding the bread cubes to the bowl to mix, then pouring it all in the baking pan

This was fantastic! Thanks for the great recipe. I made a couple of changes to try lightening it up and reducing the number of ingredients used: egg beaters instead of eggs, lower calorie/high-fiber white bread instead of the Texas toast, 2 heaping tsp of pumpkin spice instead of the cinnamon/cloves/nutmeg combo, and reduced the amount of brown sugar in the topping to 1/4 cup. I also added a little 2% milk to the pumpkin mixture so there was enough liquid to fully soak the bread. Ended up with 12 generously-sized squares of french toast, at about 160 calories (and 10 grams of protein and 8 grams of fiber!) a piece! Turned out great, although I don’t doubt the original recipe is even better and richer tasting – will save that for a special occasion 🙂 The best part — I wrapped the leftover squares individually in plastic wrap and froze them, and am looking forward to reheating them in the toaster oven for an easy/healthy breakfast later this week!

This was amazing! I didn’t make any chages to the recipe except adding an extra teaspon of sugar. For the topping, I used 3 tablespoons of butter and added approximately 1 cup of finely chopped pecans. It is delish served alone or amazing with a smidgen of maple syrup and a dollop of Extra Creamy Cool Whip. I placed the cubed bread into a 13×9 Pyrex dish and poured the puree on top and gently tossed with my hands; then sprinkled with the topping. My family is very picky and they loved, loved, loved this dish!

I really enjoyed the Frech toast bake, however, an entire loaf of Texas thick-sliced bread is not needed! In step 3 of the directions it states, ” Arrange the bread cubes in a single layer”, so only a few slices of bread needed to be cubed. I had cubed up the entire loaf since that is what is listed in the ingredient listing. Also, I would suggest lining the cake pan with foil and geasing the foil, so clean-up of the pan is easier. As another review suggested, mix the ingredients in a bowl and then pour the mixture over the bread cubes.

Ingredients

8 eggs
1 teaspoon vanilla extract
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About the author

Milena McMichael

Hi, my name is Milena. I am a true blue Southern girl, cookbook author, entrepreneur, self-taught food photographer and lover of chocolate.

I love to cook, bake, entertain and create new recipes. I am blessed to have come from a long line of fantastic Southern cooks. It’s a pleasure to be able to share all my wonderful family recipes that have been passed down from generations and recipes that I have developed over the years along with my passion for entertaining and Southern culture.
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