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Cozy Cinnamon Pumpkin French Toast Bake: Easy Fall Breakfast

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This Cozy Cinnamon Pumpkin French Toast Bake is a quick and easy fall breakfast that combines the flavors of pumpkin pie and French toast. With a soft, custardy center and slightly crisp edges, it’s perfect for holiday mornings or lazy weekends.

Ingredients

Scale
  • 1 large loaf brioche bread (about 12–14 ounces), cut into 1-inch cubes
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 6 large eggs, room temperature
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup packed brown sugar (light or dark)
  • 2 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, melted, plus more for greasing the dish
  • 1/2 cup pecans or walnuts, roughly chopped (optional, for topping)
  • Maple syrup, for serving
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter.
  2. Cube the brioche loaf into 1-inch cubes. Spread them on a baking sheet and let sit for about 10 minutes to dry slightly. If bread is fresh, toast in the oven for 5 minutes.
  3. In a large mixing bowl, whisk the 6 eggs until smooth and slightly frothy, about 30 seconds. Add the pumpkin puree and whisk until fully combined.
  4. Pour in the heavy cream, whole milk, brown sugar, and granulated sugar. Whisk until the sugars are mostly dissolved, about 1 minute.
  5. Sprinkle in the cinnamon, nutmeg, ginger, cloves, and salt. Add the vanilla extract. Whisk until fully incorporated.
  6. While whisking, drizzle in the melted butter and whisk until emulsified.
  7. Place the bread cubes in the greased baking dish. Pour the custard evenly over the bread, pressing gently with a spatula to help absorption. Let sit for 10-15 minutes.
  8. If using nuts, sprinkle them evenly over the top. Optionally, add a light dusting of cinnamon sugar.
  9. Bake for 35-40 minutes. Check at 20 minutes; if top is browning too quickly, tent with aluminum foil. The bake is done when the center is set (jiggles slightly but not liquid) and a knife inserted in the center comes out mostly clean.
  10. Let cool for 5-10 minutes before serving. Serve warm, drizzled with maple syrup and dusted with powdered sugar if desired.

Notes

Day-old bread works best for absorbing custard without getting mushy. Let the bread soak for at least 10-15 minutes before baking. Check the oven at 20 minutes and tent with foil if browning too quickly. For make-ahead, assemble the night before and refrigerate; add 5-10 minutes to bake time. Leftovers keep for up to 4 days in the refrigerator or freeze for up to 3 months.

Nutrition

Keywords: pumpkin french toast bake, fall breakfast, cinnamon pumpkin, easy french toast bake, holiday brunch

Find it online: https://cheerycrisp.com/cozy-cinnamon-pumpkin-french-toast-bake-easy-fall-breakfast/