Today’s recipe for make-ahead baked Pumpkin French Toast with a Maple Glaze is such a treat. It’s perfect for the fall and holiday season or anytime you want an extra special breakfast without a lot of work.

As soon as the temperature begins to drop, I am eager to start my fall baking. I’ll be sharing lot’s of pumpkin recipes!

Then there’s the holiday season. Can you believe it’s right around the corner?

There was a time when I reserved a breakfast recipe like this one for holidays and special occasions, but then I realized how economical this dish is. Plus, oven baked French toast is just so simple to prepare. Quickly assemble it the night before and bake it off in the morning. It’s perfect for the school week.

Related Recipe: Baked Pumpkin Pecan Doughnuts with Maple Glaze

This Baked Pumpkin French Toast recipe was inspired by a French Toast Bake I found at Allrecipes. This is such a great dish for using up day old bread. I often shop the sale rack of the bakery department in my grocery store for recipes like this one.

Baked Pumpkin French Toast with a Maple Glaze

Serves 10

1 loaf French Bread
6 large eggs
2 1/2 cups milk
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/2 cup pumpkin puree
1/2 cup chopped pecans or walnuts
1 tablespoon brown sugar
cooking spray

Maple Glaze:
1 cup powdered sugar
2 oz. maple syrup
2 oz. heavy cream

Directions:

Coat a 9-inch x 13-inch baking dish with cooking spray.

Cut French bread into 1-inch cubes, enough to fill the 9-inch x 13-inch baking dish.

In a large bowl, whisk together eggs, milk, vanilla, pumpkin puree and pumpkin pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with plastic wrap and refrigerate overnight or at least a few hours.

In the morning, preheat oven to 350 degrees, uncover and sprinkle the top with nuts and brown sugar. Bake for 35-45 minutes or golden brown and no longer wet. Meanwhile, prepare maple glaze by whisking the powdered sugar, maple syrup and heavy cream together, until smooth.

Remove from the oven and pour over the maple glaze while still warm. Serve immediately. Store leftovers in the refrigerator covered for up to a couple days.

Related Recipe: Carrot Cake Pancakes

You could skip the maple glaze and just use syrup. But why would you, really? I think the maple glaze makes this dish extra special. This recipe is a keeper!

Related Recipe: Pumpkin Bars with Maple Cream Cheese Frosting

Baked Pumpkin French Toast with a Maple Glaze

About a Mom

4.89 from 9 votes

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Ingredients

  

• 1 loaf French bread
• 6 large eggs
• 2 1/2 cups milk
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/2 cup pumpkin puree
• 1/2 cup chopped pecans or walnuts
• 1 tablespoon brown sugar
• PAM Cooking Spray

Maple Glaze:

• 1 cup powdered sugar
• 2 oz. maple syrup
• 2 oz. heavy cream

Instructions

 

• Coat a 9-inch x 13-inch baking dish with PAM Cooking Spray.
• Cut French bread into 1-inch cubes, enough to fill the 9-inch x 13-inch baking dish.
• In a large bowl, whisk together eggs, milk, vanilla, pumpkin puree and pumpkin pie spice until well combined. Pour over bread and push down with a spoon or your hands until it's all soaked and mostly covered. Cover with plastic wrap and refrigerate overnight or at least a few hours.
• In the morning, preheat oven to 350 degrees, uncover and sprinkle the top with nuts and brown sugar. Bake for 35-45 minutes or golden brown and no longer wet. Meanwhile, prepare maple glaze by whisking the powdered sugar, maple syrup and heavy cream together, until smooth.
• Remove from the oven and pour over the maple glaze while still warm. Serve immediately. Store leftovers in the refrigerator covered for up to a couple days.

Tried this recipe?Let us know how it was!

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