Pumpkin Custard Baked French Toast

Pumpkin custard baked french toast is the kind of breakfast that makes a chilly morning feel a little softer. It’s rich, custardy, and packed with pumpkin and warm baking spices. The best part is how simple it is to throw together with day-old bread and a can of pumpkin.

This bakes up like a cross between french toast and pumpkin pie. You pour the custard over the bread, let it soak, and let the oven do the work. It goes in looking plain and comes out warm and golden.

Let the bread soak for the full 15 minutes so it drinks up every bit of that pumpkin custard.

Why You’ll Love This Pumpkin Custard Baked French Toast

• The texture is half french toast, half custard, soft in the middle with golden edges on top.
• It tastes like pumpkin pie for breakfast, full of cinnamon, ginger, and allspice.
• This baked pumpkin french toast is affordable and uses bread that would otherwise go stale.

Ingredient Notes

Here’s a quick look at the main ingredients and why they matter. The exact measurements in the recipe card are at the bottom of the post for when you’re ready to bake.

• French bread works best a day old since drier bread soaks up the custard without falling apart.
• Pumpkin puree gives it that deep fall flavor. Use canned, not pie filling.
• Eggs set the custard so the whole thing holds together.
• Milk, heavy cream, and sweetened condensed milk make it rich and a touch sweet.
• Brown sugar and vanilla round out the sweetness.
• Cinnamon, ginger, and allspice bring the cozy baking-spice flavor.
• Pecans and maple syrup finish it off on top.

A 9×13-inch baking dish holds everything in an even layer so the custard bakes through evenly. Grease it generously with butter so nothing sticks and the edges get a little flavor. A big mixing bowl makes it easy to whisk the custard in one go.

How to Make Pumpkin Custard Baked French Toast

This pumpkin custard baked french toast is mostly mixing and waiting. There’s no flipping and no babysitting a hot pan.

1. Heat the oven to 350 degrees and butter a 9×13-inch dish well.
2. Slice the bread into 1-inch pieces and lay them in the dish in an even layer.
3. In a big bowl, whisk together the pumpkin, eggs, milk, cream, condensed milk, brown sugar, melted butter, vanilla, salt, and spices.
4. Pour the custard over the bread and let it soak for 15 minutes so it sinks in.
5. Bake for 40 to 45 minutes, until the custard is set. If the top browns too fast, tent it with foil.
6. Finish with chopped pecans and a drizzle of maple syrup.

This serves about 8. You can cut it in half in a smaller dish, or double it in two pans for a crowd. To get ahead, assemble it the night before and chill it overnight, then bake in the morning and add a few extra minutes since it’s cold.

Storage Options

Leftover baked pumpkin french toast reheats really well, so make extra on purpose. Let it cool before storing.

1. Room temp: keep it out no longer than 2 hours before chilling.
2. Fridge: cover and store for up to 4 days. Reheat slices in the microwave or oven.
3. Freezer: wrap portions and freeze for up to 2 months. Thaw in the fridge before warming.

Variations & Substitutions

This recipe is forgiving, so feel free to make it your own. Here are some easy swaps.

1. Use challah or brioche in place of french bread for a softer, richer bite.
2. Swap the heavy cream for half-and-half to lighten it a little.
3. Add a handful of chocolate chips for the kids.
4. Use pumpkin pie spice instead of the separate spices.
5. Top with toasted walnuts if you don’t have pecans.

What to Serve with Pumpkin Custard Baked French Toast

This pumpkin custard baked french toast is rich, so I like to round out the table with a few lighter sides. Here are some easy pairings.

1. Crispy bacon or breakfast sausage for a salty contrast.
2. Fresh fruit or a fruit salad to keep things bright.
3. Hot coffee or a warm chai latte.
4. For another pumpkin treat, try these pumpkin pie blintzes.
5. A cool, fruity starter like this strawberry Greek yogurt soup.

Before you head to the kitchen, here are a few common questions.

This is the breakfast I want when the weather turns cool and I have a little extra time. It’s warm, sweet, and feels like a treat without much fuss. Make it once and it might just become your fall tradition.

A Beautiful Bite

Pumpkin Custard Baked French Toast

4.67 from 3 votes

The flavors of fall brought to the breakfast table in this easy to make and even easier to eat Pumpkin Custard Baked French Toast.

Prep:20 minutes mins

Cook:45 minutes mins

Total:1 hour hr 5 minutes mins

Servings:8 serving

Author:A Beautiful Bite

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Ingredients  

1x2x3x

• ▢ 1 loaf of French bread cut into 1″ slices
• ▢ 1 15 oz can of pumpkin puree
• ▢ 10 eggs lightly beaten
• ▢ 1½ cup milk
• ▢ ¾ cup sweetened condensed milk
• ▢ ¾ cup heavy cream
• ▢ ½ cup brown sugar firmly packed
• ▢ 8 Tbsp butter melted (plus more for liberally greasing pan)
• ▢ 1 tsp vanilla
• ▢ 1 tsp salt
• ▢ 1 tsp cinnamon
• ▢ ½ tsp powdered ginger
• ▢ ½ tsp allspice
• ▢ Chopped pecans and maple syrup for garnish

Instructions 

• Preheat oven to 350º. Liberally grease a 9×13 baker with butter. (or similar capacity baking dish) Be generous with the butter.
• Place bread slices in baking dish in an even layer.
• In a large mixing bowl, combine all ingredients and mix just until incorporated. Pour mixture over bread and allow to sit for 15 minutes. You want the bread to have a chance to suck the liquid up.
• Place into a 350º oven for 40-45 minutes or until egg mixture has set. If it starts to brown too much, cover with foil.
• Garnish with chopped pecans and maple syrup.

Nutrition

Serving: 1servingCalories: 201kcalCarbohydrates: 2.2gProtein: 8.1gFat: 18gSaturated Fat: 9.6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5.2gTrans Fat: 0.5gCholesterol: 239mgSodium: 472mgPotassium: 127mgFiber: 0.2gSugar: 1.8gVitamin A: 35100IUCalcium: 750mgIron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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