Lunch: Overnight Pumpkin French Toast Bake

Recipe by Kelly Senyei Make holiday breakfast a breeze with an easy make-ahead recipe for Overnight Pumpkin French Toast Bake!

Ingredients

Unsalted butter, for greasing pan
12 cups 1-inch bread cubes (See Kelly’s Note)
5 large eggs
1 1/2 cups canned pumpkin puree
1 cup heavy cream
1 cup whole milk
1/4 cup packed light brown sugar
1 Tablespoon pumpkin pie spice
1 1/2 Tablespoons vanilla extract
1/2 cup pomegranate seeds, for serving
Maple syrup, for serving

Instructions

Thoroughly grease a 13x9-inch baking dish with unsalted butter then arrange the bread cubes in an even layer in the dish.
In a large bowl, whisk together the eggs, pumpkin purée, heavy cream, milk, light brown sugar, pumpkin pie spice and vanilla extract. Pour the mixture over the bread cubes, and using your hands, mix together the bread with the liquid, ensuring that all of the bread gets thoroughly coated and packed into the dish. Cover the dish securely with plastic wrap then refrigerate the French toast overnight.
When you're ready to serve the French toast, preheat the oven to 375 °F. Remove the plastic wrap and cover the dish securely with foil. Bake it for 35 minutes until the liquids are almost fully set. Remove the foil and continue baking the French toast for an additional 15 to 20 minutes until the bread is deep golden brown.
Remove the French toast from the oven, top it with pomegranate seeds and serve immediately with syrup.

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