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Baked Pumpkin French Toast with a Maple Glaze

Baked Pumpkin French Toast with a Maple Glaze

About a Mom
4.89 from 9 votes


  • 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


  • 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.
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