Pumpkin French Toast Bake

Pumpkin french toast = breakfast of champions. Take my word.

Remember my 7-ingredient muesli bread? Well, it’s making another appearance in this pumpkin french toast. Chopped up into cubes, it makes the perfect base for a very fall breakfast.

I’ve always made french toast the traditional route: dip bread into egg batter and fry right when you’re ready to eat. But, making it the day before and baking in the morning is actually a lot easier. Plus, it doesn’t require a griddle and allows the bread plenty of time to soak up the pumpkin-y goodness.

The ‘batter’ consisted of several free range eggs, a healthy dash of milk, a scoop of pumpkin butter and plenty of pumpkin pie spice. Topped with brown sugar and it was good to go.

You guys, it’s possible that I’ve never been so excited to hop up out of bed on a Saturday to preheat my oven. The anticipation nearly stole precious hours of sleep, but it was so, so worth it.

As you can see, it turned out phenomenal. The crusty, raisin-dotted bread soaked up the batter and yielded a custard-like french toast bake that smelled like heaven in the oven.

Topped with a little maple syrup (agave or honey) and it’s phenomenal. Not to mention it could feed your entire family and most of your neighbors. I ended up driving mine around to several friends and sharing a healthy portion. Now they think I’m the “french toast fairy” – not sure that’s a reputation I’m willing – or able – to keep up. Either way, it was fun while it lasted.

If there’s just two of you dining on this breakfast, simply cut the recipe in half or even one-fourth for a more appropriate serving size. Either way, this recipe should be on your fall bucket list. I’m so glad I’ve already crossed it off of mine.

4.2 from 47 reviews
Pumpkin French Toast Bake
Prep time
Cook time
Total time
Sweet and spicy pumpkin french toast is made the night before for an easy, early-morning preparation.
Recipe type: Breakfast
Cuisine: French Toast
Serves: 10
  • 5 1/2 - 7 1/2 cups 1-inch bread cubes (depending on type of bread)*
  • 7 large eggs
  • 2 cups milk (any kind)*
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree)*
  • 3-4 tablespoons brown sugar for topping
  • nuts, like pecan or walnuts (optional)
  1. Cut any kind of bread into 1-inch cubes - I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9x13 baking dish quite full.
  2. In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and 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 saran wrap or lid and refrigerate overnight.
  3. In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
  4. Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.
* For the bread cubes, just use as much bread as it takes to fill the bottom of your dish generously, plus up about 1 to 1.5 inches. If you've added too much to soak up the liquid, just remove some. And if it looks too wet, add some more bread.
* I HIGHLY recommend using pumpkin butter as it has a concentrated pumpkin flavor and is much sweeter than puree. But if using puree instead of butter, it's important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and a little agave nectar, brown sugar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you're going for.
* I used 2%, but use skim or low-fat for a lighter recipe. Alternatively, use non-dairy such as soy or almond.
Nutrition Information
Serving size: 10 slices; per slice: Calories: 122 Fat: 4 g Carbohydrates: 13.7 g Sugar: 7.4 g Sodium: 145 mg Fiber: 1.3 g Protein: 7.8 g

* Some commenters have tried this recipe and varied the amount of pumpkin butter or bread they used for a better result. Because different breads can have different levels of sponginess and the pumpkin butter can vary in taste if it’s store bought or homemade, play with this recipe and make it your own! If you need more bread cubes, add more. And do the same with pumpkin butter. Please let me know if you have any questions in the process as I’d be glad to help!

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. Teresa P says

    Oh I make something like this, not with a Pumpkin taste. Mine is just plain but with cream cheese. I make it in a deeper pan so it puffs up more and makes more like a bread. Then slice it like a bread. If I am lucky and there is any left (a rarity). I freeze it so it’s a quick breakfast on the go in the mornings when I don’t have time to do wait for the normal bake time. I can’t wait to make this one, I know my family will be happy that I have another french toast bake to make it sounds so yummy!

      • TeresaP says

        I don’t have a recipe per-say, I just make it. When I am putting the dry bread into the pan I have cream cheese that has been cut up into small cubes. The cubes are basically are the size of a butter pat quartered. I sprinkle them within as I add the bread in. Some times adding some same size pats of butter as well. These melt together when cooking so you get a small little bursts of the cream cheese. I hope this explains it. I usually make a lot at once since it never lasts long here. It’s the only way I can make some to freeze. Sorry to take so long to get back to you. Hope this explains it.

        • Sally says

          Freezing it is a great idea. I have a teenager that’s always on the run and it will be great for her. I’m going to try your way of making it too. Thanks

  2. Suzette says

    Just wondering if anybody has actually tried it … that is usually why I read the reviews to see what others take on it is …sounds good

    • Suzanne says

      Yes, made several with the cream cheese. We did them for my daughter’s graduation party brunch. They were a big hit!
      Have also added bananas and cream cheese.
      This Pumpkin one sound delicious.
      I had originally found the recipe in a cookbook from a lodge in northern MN. Naniboujou Lodge, They serve it at their sunday brunch.

  3. Jen says

    This looks great. I wonder if it can be frozen to bake later? I am in a swap group and with the holidays coming, the members are thinking that it would be nice to offer trades that would compliment the Thanksgiving cooking chores. I can see this being a great way to make Thanksgiving morning breakfast or even next morning breakfast easier for anyone hosting out of town family over the weekend. And for me, this would be a great way to incorporate my back yard eggs into the swap. Thanks.

    • Dana says

      Jen, I’m not sure about freezing this dish. If you did, I wouldn’t recommend it for more than a week in advance, or so. If anything, I’d recommend freezing the bread cubes to keep fresh and then supplying your group with the necessary spices/ingredients so they can bake it at their convenience. Hope that helps – sorry, I’m not sure how well this will work! But let me know if you try it out and I’ll note that in the recipe! – Dana

      • Shirley says

        Bread can freeze and be very convenient. You can prepare and bake this recipe as said. And after baking(because of the egg) freeze slices of your finished product to keep for up to 3 months depending on the packaging you use. I would suggest always using a thick plastic style bag and making sure all air is out and tightly closed. (I prefer to double bag… making my life of food a little longer lasting)…. You can freeze in containers but I do not suggest it beings you can not get air out of packaging.

  4. Mborrell says

    Full disappointed with this recipe. Made it as the recipe suggested. I didnt have pumpkin spice so I used a tad extra pumpkin puree, I also used cinnamon to add some extra flavor. I cooked it for the full 45 minutes and it was still wet feeling. On top of being mushy and wet there was hardly any flavor. This recipe was sooo easy to make and smelled incredible, so I am disappointed that it did not turn out as expected. Also, I couldnt have cooked it any longer because the top was getting dried out and brown. Hope this turns out better for you!

    • Redhead says

      I had the same result-mushy, runny and barely tasted like pumpkin. I followed the recipe but used an egg substitute-it says 1 egg is 1/4 cup substitute but I’m thinking less egg and more pumpkin? I want to like this

    • Dana says

      Hi there – sorry this didn’t turn out for you. I would suggest that pumpkin butter is preferable over pumpkin puree since it has a more intense flavor, and pumpkin spice has a pretty intense flavor as well so you missed out a lot on the pumpkin flavor of the dish. I have no idea how it would’ve turned out so wet – if anything, mine was even a little on the drier side when done. Hope you can give it another try, sticking a little more closely to the recipe…

    • Shirley says

      There are different variations YOu could bake. Mostly we like the one where we use cinnamon bread, and a strudel topping. Email me if you need further instructions and help, as this is a very excellent recipe! Maybe you should try one more time!

    • Sue says

      Agree. Made this tonight, added more good-quality pumpkin butter and spices than the recipe called for. Not enough pumpkin taste. I”m going to play with this recipe again. Husband liked it … I was expecting more of a pumpkin taste. I’d give this a B-

    • sarah says

      Was so excited to make this breakfast. Followed the directions and used the pumpkin butter, but the inside was wet and the outside dry. Didn’t taste at all as expected. Kids didn’t eat much of it :(

  5. says

    I think if you increased the pumpkin puree, then those that are complaining they cannot taste the pumpkin will like it more.
    I use 1/4 cup of pumpkin puree per serving in my french toast. It isn’t a casserole, but the flavor is definitely present. Perhaps reducing some of the liquid and increasing the puree?

  6. says

    I can’t wait to try this. I think I want to make it for Thanksgiving morning when we watch the parade. Maybe a new tradition if all goes well. Thanks for sharing!

  7. Larisa says

    Ok so I just made this and did not have pumpkin butter but I looked up what was in it and added that to the mix. I let it refrigerate for about 7 hours and baked it for 45 minutes it turned out good next time I will add more pumpkin. The top is crispy and the inside is fluffy like soufflé, moist but not runny. Will make again but I will get pumpkin butter first.

  8. jen says

    i had to use more bread than suggested as the amount suggested was just floating in 9×12 pan… also had issues with it too runny in middle & too dry/crunchy on top…. maybe a lower temp, longer bake time? am cooking longer & hoping for the best… smells awesome!

      • jen says

        final verdict, 5 stars… just needs the following adjustments: 4 1/2 – 5 cups bread & bake for 60 min, and let rest for extra 15min just right, i thought it was getting to crunchy on the outside, but it turned out fine! so delicious!

      • Shirley says

        all the recipes i have for any french toast bake is 1 hour. I do a half hour… its only to soak up the egg from the button, and i mix or fold it before baking to ensure the most soaked eggie pieces are on top for better baking. Beware though, this is not supposed to be totally dry bread when it comes out.

  9. Susan says

    I just made this today and loved it. I used the pumpkin butter 1/2 cup and it had great flavor. I let it sit overnight and it was not soggy. Nice and golden brown on top. This was a test and I will make it for the holidays for overnight guests. Yum!

  10. Samantha says

    I haven’t made this yet but just from reading the comments I am thinking that maybe straining the pumpkin puree first before using it would keep the final product from being too wet/soggy. A lot of the recipes I have been making say to strain the pumpkin overnight or for a few hours before adding to recipe….just a thought. :)

  11. Hannah says

    Just put this in the fridge… It seemed to need more break, closer to 4.5 cups, but you addressed that issue earlier. I am trying a homemade cinnamon bread loaf and pumpkin puree – no pumpkin butter. I can’t wait til morning!

      • Carol says

        I have a recipe where you spread the pumpkin puree out on 3 layers of paper toweling on a cookie sheet. That pulls lots of water out. I actually spread the puree on the paper towels and then put 3 more layers of paper towels on top. When the bottom layer is saturated, I flip it over and saturate the other 3 layers of towels. Then the puree just flips off the towels very easily. It doesn’t seem like it will, but it does. Just fold it over it’s self a few times and flip it into a bowl. This removes lots of liquid very quickly.

  12. natasha says

    For those whose bread was to soggy, I suugest toasting the bread cubes for. 10 minutes then let them cool before pouring the mixture and soaking overnight. Toasted bread can absord more liquid and it cooks up more firmly. I also used less egg, less milk, more puree, nutmeg and cinnamon and brown sugar since I did not have pumpkin butter. My office loved it.

  13. Amy says

    Can’t wait to try. It’s in the oven as I write this. One thing I was confused about with the recipe though. The 1 1/2 tsp pumpkin pie spice that is listed in the ingredients is not included in the instructions “whisk together egg, milk, vanilla and pumpkin butter”. Do you only add it if you are not using pumpkin butter? Or was it left out of the instructions on accident?

  14. Laura says

    We call this bread pudding where I am from, and it sounds lovely in this version.

    My ratios are near the same as yours, tho I always use at least 5 cups of bread. Here I think others may be getting a more soggy result due to using a less dense bread than your muesli bread. When I’m out of my homemade bread and can’t get at a hearty type of whole wheat bakery loaf, using the groceryshelf white or even whole wheat loaf absolutely makes for a soggier result.

    In that case I’d say use 1/2 cup less milk and see if there is an improvement. Also I always cover my bread pudding with tinfoil for the first 2/3s of the baking, and uncover for the last bit of time. This way if a longer baking time is needed to set the custard well I can do it without burning the top.

    Is pumkin butter sold off the shelves as is, or is there a recipe on the site for it? I am not familiar with this ingredient.

  15. N says

    I am baking this right now but I also did not add the pumpkin pie spice because when I was cooking, I also missed it in the list as the above person mentioned..hope it doesn’t taste bland now? I just sprinkled cinnamon and brown sugar on top…

  16. Heather Mussara says

    I made this last night to pop in the oven this morning and it delicious! I used a loaf whole wheat Ciabatta and I did take an extra step and make my own pumpkin butter. I followed your recipe exactly, and added about 2tbsp brown sugar and a handful of roughly chopped pecans before popping it in the oven this morning. So easy to put together and the family is rubbing their belly – thanks for sharing!

  17. Kate P. says

    I made this for breakfast, and the whole family loved it. I saw some people said it didn’t have pumpkin flavor when made with puree. The things about pumpkin butter is that it is slightly sweet where puree has no sweetness to it. The only thing I did different was add 2tbsp. sugar, and that made the pumpkin flavor come out more. Also, I would not use basic sliced bread because I have learned it never sets well. I think next time I am going to try a little molasses, to give it that fall flavor. Also, I need to make 2 pans if we have company because my hollow-legged sons almost polished the whole pan off!

  18. Leah says

    I made this recipe exactly as written, buying pumpkin butter just for the occasion, and it turned out OK. I did not have the problem of several others of it being overly soupy but I did find that the inside was still very mushy even when the outside was crusty and brown. My biggest problem with it however was just how bland it was. Without maple syrup it really wasn’t much good at all, you could barely even taste the pumpkin! Maybe if you used cinnamon bread it would be better but as it was I think I would have been better off just making some good toast. Disappointed.

  19. Laura says

    Hello!!! I started this recipe and as always I didn’t read the part about soaking overnight so I have let it sit for about 45 mins bc we are starving. I will let u know the outcome! I also added cinnamon and a tad bit pumpkin spice bc I do not have the pumpkin butter I just used regular butter. I am going for more of a regular French toast…I hope it works!!!

  20. BK says

    I made this but I used 1 c or more of Libby’s pumpkin pie mix added more spices and a bit more bread all I had was hawaiian rolls and dried out ciabatta bread. WOW was it good. I was out of pumpkin butter.

  21. Miller says

    Tried this and loved it!! I love pumpkin and I’m always sad that most people, myself included, forget about pumpkin after the holidays. I would say the trick to not making it “soggy” like others have commented is to just use as much bread as it takes to fill your dish and not the amount stated. It probably helped to that the homemade bread i used was a couple days old which helps soak up all the yummy goodness. I also added raisins;)

    • Dana says

      Jaimie, a crusty, rustic bread works best. I used my 7-ingredient muesli which was crisp on the outside and soft on the inside. It was about 4 days old when I used it, which also helps soak up the batter. I haven’t personally tried it with sandwich bread but it apparently yields a different result. Hope that helps!

  22. Ren'e says

    I am anxious to try, but I cook down my own pumpkin & freeze it that way I have real/fresh pumpkin all year round. I thought that one could make an apple one with apple sauce & apple pie spice. The sky’s the limit on variations.

    • Stephanie says

      The apple idea is brilliant! :) I had to look up apple pie spice. I had never heard of it before, but allrecipes.com has it and looks easy.

      • says

        I make caramel apple one all the time just using caramel coffee creamer instead of milk and adding sliced apples. Think this looks delicious. I made a pumpkin one with the pumpkin spice creamer too. The pictures from this are just so lovely, makes me hungry.

  23. Cara says

    Mine is in the fridge now. I will bake in the AM. I am pretty excited. What I suggest is using enough bread to lightly fill it, even so that it looks like it is piled up a little bit. Then about 3 hours after refridgerating, go back and check to see how wet it looks and use your best judgement. I added 3-4 slices of bread just now. Also, in the AM before baking I am going to toss the bread pieces with my hands a little so that all the egg isn’t settled at the bottom, if that makes sense.

    Just some tips as I went along that may help! I’ll let you know how it turns out :)

  24. Elly says

    This was GREAT! I made homemade whole wheat cinnamon bread and used the whole loaf. I used homemade pumpkin puree 1/2 cup, added some real maple syrup to the egg mixture, I also added a whole apple diced small. I did not put brown sugar on the top, just sprinkled cinnamon lightly with a little sugar in it. I refrigerated it over night. This morning, I mixed it up again to bring some of the egg to the top. It took 50 minutes to cook (not 40). ALL three of my kids had seconds AND we have breakfast for tomorrow too!

  25. Kelly says

    YUM! I just made this and it’s so good! I used the same ingredients but used a cinnamon raison bread which gave more flavor. I also added 4 tbsp of brown sugar. I will definitely be making this again.

  26. Mindy says

    Thank you. I scrolled all through but must have missed it. It would be nice if there was a link in this recipe to the Pumpkin butter recipe….or if it ws searchable on your site.

    • Dana says

      trader joe’s, health food stores, some grocery stores. ALso, I’ve shared the link to the recipe I used in the above comments so you can make it from scratch – it’s pretty simple. Hope that helps!

  27. Janet says

    I just made this today. I used 1 loaf of cinnamon bread from our local bread shop and 5 eggs and 1 1/4 cup of milk and 1/2 a can of pumpkin puree and followed the rest of the recipe. Soaked it over night and baked it at 350 for about 35 -40 mins. It did not turn out soggy and it smells good and I am waiting for my kids to get up and eat it. I thought it was good!

  28. Amy says

    I have the same question as the other Amy – when does the pumpkin spice go in? Does it go with the milk, eggs etc, or is it only used if you do not use pumpkin butter? I had hoped the answer was in the chain below her question – but if it was, I missed it. Thank you

  29. Tamara says

    Sooo easy and sooo good! I made it into
    2 batches and added raisins and walnuts
    to one. For topping, I added some pumpkin
    butter to maple syrup and heated it up…..
    Deliciousness!!!! Thank you!

  30. Lauren says

    What do you think about an Apple French Toast Bake? I only ask b/c at the moment I don’t have pumpkin butter at home, but I do have apple butter and apple pie spice…Think I should give it a shot?

    • Dana says

      This sounds amazing! Totally give it a shot. As you might see in the comments some people have had to play with the texture/flavor depending on their ingredients, so tweak it as you go. I highly recommend a crusty bread over sandwich bread as it yields a much better texture. Hot cinnamon syrup over the top of this would be great! Hope it turns out, Lauren!

  31. Sarah says

    I made this with white bread & it turned out amazing. I toasted the bread and I think it made a huge difference. I also added more pumpkin & pumpkin spice, since I didn’t have pumpkin butter. Mine didn’t turn out soggy. =D

  32. says

    Thanks for sharing Dana!! I am excited to share this on my blog tomorrow, Nov 16th as one of “My Friday fave Pins”. I hope you will come by for a visit!!
    Thanks for sharing such a fabulous recipe!!

  33. Lauren says

    I made this today (well, I made it up last night and baked it this morning) for my mom for her birthday – and it was a hit! I used regular wheat sandwich bread and Trader Joe’s Pumpkin Butter. Thanks for a great recipe and a great birthday memory :)

  34. Corey Scutt says

    She neglects to say in the prep time that it takes an additional 12 hours in the refrigerator, which is part of the prep time. So don’t try and make it just in the morning.

    • Dana says

      Corey, thanks for noting that! I didn’t include it in the prep time originally because it isn’t technically hands-on prep time. However, I’ve amended that and the recipe now reflects that. Thanks!

  35. Dana M says

    Wonderful Thanksgiving morning recipe – THANK YOU! I prepared it at about 9:30PM the night before. I used Pumpkin Butter as recommended and Wheat Bread (found in the bakery section of the grocery vs. sandwich bread [i.e. Wonder bread]. I cooked it for about 50 minutes and it turned out golden brown and it was terrific! My family enjoyed – especially our toddler. Thanks for posting this. We enjoyed it and I may pull it out from our box of tricks for Christmas morning too.

    PS – Pumpkin Butter can be found at Fresh Market, Whole Foods, or Wegman’s (for readers/cooks) who live on the East coast. Highly recommended (small jar would be sufficient as only 1/4 cup is needed).

  36. Bridget says

    I made this for my family for Thanksgiving morning, and it was delicious! Everyone raved about it. I used a crusty, rustic loaf of Italian bread from the grocery store bakery, and it worked perfectly. I used 1/3 cup pumpkin butter, but next time I may add even more pumpkin butter and pumpkin pie spice – it was delicious as it was, but we’re big pumpkin fans, so I’ll add more next time. This recipe is definitely a keeper!

  37. Jennifer says

    This was so easy and delicious! I used a combination of white bread and dark whole wheat bread (bc that’s what I had) for the cubes, and I had to use more like 6 cups of cubes. The bread was fresh and moist already so I used a lot of cubes since I read all the comments saying it was soggy. It came out perfectly using that much bread. Flavor was good, not too pumpkiny, just enough and just enough spice to it. It’s a keeper!

  38. says

    Came across this while looking for an old french toast recipe I used a while back – and will most DEFINITELY be making this tonight for a dinner party I’m hosting tomorrow (and YES I understand that it’s not necessarily a conventional dinner party food, but I incorporate brinner into as many things as I possibly can)

    Love the blog!! :-) New fan right here!

  39. says

    I made this to take to church for breakfast! I used Texas toast bread 5 cups, some Cinnamon, extra pumpkin spice and raisins. I let it soak and set over night like 9 hours or more. It was a big hit and I will be making it again. Several asked for the recipe!

  40. Keitha Cain says

    I made this for breakfast today and it was delicious. I halved the recipe since there are only 2 of us. How do you halve 7 eggs? I used 4! I used canned pumkin, aboout 1/3 cup. My bread was a day old loaf of white country style bread leftover from last night dinner. The spice mixture was 1/2 t cinnamon, 1/4 t cloves and 1/4 t ground ginger. I also added about 1/2 t salt. As for some of the other comments about doneness…a good test of custard doneness, stick a table knife in the center. If it comes out clean, it is done, still a little milky, bake a little longer. Custardy dishes don’t freeze well at all, so I wouldn’t try that idea. Also the pumpkin flavored butter from country crock is not pumpkin butter. Pumpkin butter is concentrated pumpkin puree/spread. YUMMMM. ENJOY

  41. Gea says

    Made this recipe for our brunch party for the Army Navy game and it was absolutely delicious and a huge hit!! Neither my husband nor I are huge fans of baked French toast because of it’s tendency to come out runny but this recipe had the perfect bread to custard ratio for us and came out moist and dense but not runny. I used a 1/4 a cup of the Williams Sonoma pumpkin pecan butter in place of the pumpkin butter and cut up the two pack of French baguettes from Costco for the bread. I also added dried cranberries which I thought would be a good addition since the original recipe she tried used raisin bread. Please add this recipe to your holiday must make list! You will love it and it’s a versatile enough recipe to try different breads and add ins. Thank you for this recipe. Go Navy!

  42. Gea says

    Highly recommend using the Williams Sonoma pumpkin pecan butter. It’s a seasonal item so you will have to wait until next falls to buy it but it’s amazing on it’s own and was perfect in this recipe.

  43. Meg says

    This was so good – thanks! I made it Christmas morning :)
    I was a little nervous, given some of the comments. My husband does not like anything mushy (I don’t mind.. I love bread pudding). I don’t know exactly how much bread I used, but it was enough to fill about a single layer (maybe single and a half layer) in a 9×11 pan. Then I used only 4 eggs, 3/4 cup milk, 3/4 cup pumpkin, plus the spices. I added walnuts and sugar on top in the morning, but I think it would have been better with the walnuts mixed in overnight. Other than that, it was sublime! I used my favorite gluten-free cinnamon raisin bread (from Abigail’s Bakery in New Hampshire). That was a real risk because I love this bread and didn’t want it wasted. I probably used about 2/3 of that loaf.

    I would gladly try this with the full amount of liquid because I think it would be good a little mushy, but it was perfect just like this, cooked for the lower end of the time (I think I cooked it 33 minutes).

    If you don’t like pouring maple syrup on top, I might suggest mixing a little sugar in with the egg mixture. The brown sugar on top was just enough to give it a little sweetness, but some people might like more.

    Thanks again for the recipe!!

  44. Lianna says

    I just tried this and the bread turned out a lot wetter than I thought. Maybe I didn’t use enough but the top was golden brown and I let it bake for the full amount of time. Am I missing something? It was still good I was just concerned about the wetness.

  45. Lisa R. says

    This was a little too wet and not spicy or enough pumpkin for my taste. I just made it with more pumpkin butter and less liquid…EGGNOG instead of milk and some extra nutmeg and cinnamon! Can’t wait to try it.

  46. Molly says

    This is a wonderful hot breakfast that my whole family loves, and with two small children in the house, those are rare! I didn’t mind that the pumpkin flavor was light, as that makes it more likely that my kiddos will eat it. This morning I substituted a sweetened peach purée that I made this past summer for the pumpkin and left out the spice and it was wonderful! Can’t wait to try apple and raisin variations!

  47. Brenda says

    Made this New Year’s weekend and it turned out great. Was more like a pumkin bread pudding! I used plain dried bakery bread crumbs, a one pound bag and the pumkin puree. Flavor, texture and moisture were great! Very easy and will make again.

  48. Paige says

    I made this for brunch today. So yummy! I think this has officially earned a spot on my “Make as Frequently as Possible!” list of recipes. I used French bread and pumpkin puree and it was perfect.

  49. Lisa Lyle says

    This recipie rocked! I saw it last night on Pinterest and immediately went to the store for supplies. I used cinnamon bread from our local bakery (Second Street Bakery), put it together and had it for breakfast this morning! What a hit. I put walnuts and brown sugar on top, had whipped cream and maple syrup, OMG. Next Sunday we will try it with carmel sauce and maybe some thin sliced apple on top. So many combos you could try. Thank you for the wonderful recipies and your blog, its great. I think I might bake the ginger cookies tonight and bring them to work. Great job.

  50. Linda says

    After reading through a page of comments I didn’t see where anyone tried making it with pumpkin bread. At Thanksgiving we make our stuffing with pumpkin bread, which is now requested every year. I’m going to try this recipe with pumpkin bread will let you know how it turns out.

  51. says

    After reading through some of the comments, I was afraid to make this. I’m so glad that I stuck to my guns, because it was FANTASTIC! I served it for Easter brunch (8 hungry people and we had left overs!) and it received rave reviews from all.
    Three things:
    1) I used dense, hearty whole grain artisan bread (one large loaf will do!) – and increased it to 5 cups because it seemed very soupy when I poured the egg mixture in. Make sure to push all the bread cubes into the egg mixture for a good even soak.
    2) I doubled the vanilla and added 3/4 teaspoon of salt (I even sprinkled a bit of kosher salt over the top with the brown sugar)
    3) use Pumpkin BUTTER, people! I bought mine at Trader Joe’s – it makes a huge difference.

    A light drizzle of maple syrup was all it needed – the flavor was fantastic!

    Thanks for the great recipe – it is the perfect thing to make for a crowd, easy prep!

  52. Danyel says

    This was horrible. It was like eating mushy bread. I even toasted mine and used a more stale bread. It was awful. I definitely don’t recommend it. It had a slight flavor like bread pudding but really nasty bread pudding like the kind you get at a truckstop.

  53. Suzie says

    Made this for breakfast this morning and everyone thought it was great. I used winter squash puree because that is what I had and just increased the amount of pumpkin pie spice and added brown sugar like you suggested. Worked Great! Thanks for the recipe.

  54. mimi-louise says

    I had a total cooking fail moment with some slightly experimental sugar-free gluten-free savoury pumpkin muffins (note to self: don’t experiment with ingredient substitution in gluten-free baking!) yesterday. I was pretty devastated because they weren’t very edible and I hate throwing food away…then I remembered I had pinned this recipe ages ago and so I decided to take another risk and experiment with making a savoury version of this! (I figured maybe two wrongs would make a right!?)

    I chopped up the muffins and used half of the egg mix above and I put in cayenne pepper and tabasco instead of pumpkin spice. I poured it over and then topped with grated cheddar, powdered parmesan and a sprinkling of seasoning salt. Baked for a bit longer since the muffins were quite dense…turned out amazing!!! A huge improvement on the muffins and now I have breakfast for the week! Thanks for the inspiration.

  55. Brittany says

    Making this for fathers day gathering. Has anyone tried with Almond Milk? Or should I stick to regular?

    • Rebecca says

      I was wondering the same thing and just googled it. I think Trader Joes is the main place. And I think if you don’t have a Trader Joes in your area you can buy on Amazon. Good Luck to you!

  56. Kathryn says

    I am so beyond frustrated with this recipe right now…I baked it for 45min and the top is even starting to brown but the bottom is still a mess…when taking it out of the pan it fell apart and looked sloppy and unappetizing and with each bite I thought I was going to get food poisoning from the raw egg…I get that it is supposed to be a custard but this is freakin ridiculous…I followed the recipe to a T and even added a bit more bread. I’m 8 months pregnant and haven’t had a leisure morning with my husband in weeks and we were so looking forward to a tasting fall breakfast and this now has me in tears…not trying this one again…

    • Dana says

      Kathryn, so sorry you had issues with this recipe! I’m actually planning on making a variation of it this month and will make any adjustments to the original recipe I see needed. It’s hard to tell exactly what went wrong with yours since so many other people have had success with it. Perhaps it was the kind of bread you used? Crusty bread on the stale side is best. Otherwise, I don’t know. Sorry again! I really hate hearing when people have trouble with a recipe.

  57. Crystal says

    I Loved this. I also added 4 oz of chopped cream cheese cubes to the bread mix and poured the pumpkin mix on top! So yummy!

  58. A Medina says

    Made it this morning and it was an absolute hit! There were five of us and there was plenty. We each had second and third helpings. I’m not much of a breakfast person and I loved it! Didn’t use pumpkin butter or pumpkin spice but just threw some cinnamon, brown sugar and maple syrup into the mix prepared the night before. I also used a fresh baked French loaf from the grocery store and it was the perfect amount of bread for the recipe. If you follow the recipe and make sure to take note of the asterics made for those who aren’t, this will turn out just as it does in the picture. I can’t wait to make if again! Thanks for the recipe and the thorough directions :)

  59. Jan says

    Try using Challah Bread (egg bread) (Available in a few markets Artisan bread section at the bakery. I get mine at Giant Market) for the bread. Cube the bread and leave it sit out on a cookie sheet to get stale. Stale bread soaks up all the good stuff and holds it! Also, try Half and Half in place of the milk. Half and Half has considerably less water content than milk and makes a creamier custard that doesn’t get as soupy in the mix. My kids hammer this stuff. Never any leftovers!

  60. Jessica says

    Followed the directions perfectly… Used a Challah loaf that was 3 days old. And it turned out perfect! A total hit with my family! Thank you!

  61. Kristina T, says

    Holy wow! Made this for dinner last night, and it did not disappoint. I used Trader Joe’s pumpkin butter, as suggested and a loaf of their cibatta bread that I cubed and baked at 200 degrees for 15 mins to dry it out a little bit. I had to bake the dish closer to an hour to get the right consistency, but it was amazeballs. The kids wanted seconds, and I am enjoying leftovers this morning. I love that it was not too sweet, but more of a savory french toast that gets it’s sweetness from the syrup. Yum!

  62. Katrina says

    Tried it this morning but didn’t notice that I should have made it last night and then put it in the oven this morning. It was crunchy on top and soggy in the middle. My kids and I loved the smell but no one finished even eating what I put on their plate. Dissapointed for sure! Maybe I’ll try it once more but I’m not holding my breath.

    • Kaye J. says

      You HAVE to let bread pudding sit over night. Not really right to rate so low when you didn’t follow directions.

    • Jennifer says

      I made this and did let it sit overnight and got the same soggy inside crunchy outside disaster. It was a complete waste of bread and eggs. :(

  63. Aida says

    I’ve made this today for the first time, it was really good. I had to use pumpkin puree, and although I used more pumpkin spice and sugar, there was not much pumpkin flavor. Nex time maybe I will use more puree, or I’ll try to do my own pumpkin butter! I used Challah bread, and bake it for 45 minutes, and the texture was excellent.

    Here’s a little tip: if using nuts (I’ve used pecans) toast them in a pan really quick (they get burn very easily) and put them in the bread, then bake. It reaaaaaally enhances their flavor!

  64. Kel says

    Can someone explain ((about)) how wet this should be before baking? The bread cubes were all moist this morning when taking it out of the fridge but there was no extra liquid, so I made added a little more. I followed the recipe but split it in half and used a smaller pan. How much liquid should you see before baking?

  65. Brandi says

    I read some of the other reviews as I was making this. I used a very dense 10 grain bread from the best bakery in the city…the kind you have to wait in line for at the farmer’s market outside in 25 degrees :) I used pumpkin butter that I made from allrecipes.com. I did soak it overnight, but drained some of the excess that did not get soaked up by the bread. I baked at 375 for 40 minutes. I also sprinkled brown sugar and pumpkin pie spice on top before baking.

    Next time I will increase the pumpkin butter and pumpkin pie spice. I will also cover the top with foil for the first 1/2 of baking and then remove for the last part to prevent the top from over browning. I may also try adding the cream cheese as someone suggested as a future variation.

  66. says

    I just made this for Thanksgiving and made a couple of substitutions. For the bread, I used Pepperidge Farms pumpkin bread, I used Kroger brand vanilla Carbmaster milk (60 calories per cup and 11 grams of protein), I used 3 whole eggs and the rest egg whites with a big spoonful of pumpkin pie filling since I forget the pumpkin butter. It was really good although I think I cooked it about 5 minutes too long-it was a little dry but some Torani’s pumpkin pie sauce fixed that! Thank you for this idea. I’m toying with a cranberry-orange version for Christmas.

  67. Melissa says

    not a fan of this dish. I love pumpkin more than any other flavor and i felt like this was to eggy for me. I added extra pumpkin pie spice and all i could taste was the eggs! Will not be making this again..

  68. Sue says

    Made this dish for Thanksgiving breakfast. I used your basic 100% whole wheat sandwich bread, and pumpkin puree (adjusting spices, as suggested). Toasted pecans, and put them, along with brown sugar, on the top before baking. I like the flavor. Will do it again with a bit of tweaking to bring it around to just how I, and my family, like it. (Possibly adding some crumbled bacon – delish.) Thanks for the recipe.

  69. Melindamari says

    This was amazing! I served this at Thanksgiving brunch and everyone loved it.
    I use brioche which I think would make a big difference in how this would come out. The bread being super fluffy, soaked up all the ingredients and came out perfect- soft in the middle and toasty in top. I did not use the pumpkin butter so I used more of the other ingredients like suggested. Topped it with sliced almonds and warm maple syrup.
    It was much easier than doing individual peices of French toast and tastes delish:)
    Thanks for sharing
    BTW…trying to give this 5 stars but not allowing me.

  70. Cathy says

    Made this this morning for Christmas and it was very good! I used cinnamon bread (just regular stuff you buy in the bread isle), a little extra pumpkin butter but still didn’t taste very pumpkinny, dots of cream cheese and I made a streusel topping that I put on right before going in to the oven. I made it at 8:30 last night and pulled it out of the fridge at 8:15 this morning. Put tin foil on it for first half hour then uncovered for 15 more minutes. It was yummy! Will definitely make this again! Used a 9×13 pan, there were 4 adults and half a pan left.

  71. says

    I made this today for brunch with my family. It was a hit and even my 2 picky boys LOVED it!! I forgot about the brown sugar on top but sprinkled it on after 30 min of baking. It tasted perfectly crunchy and delicious!! I did have to add about 15-20 min of baking time. Maybe because I used sandwich bread and it wasn’t quite done in the middle. I will be adding this to our family favorite recipes :). Thank you!!

  72. Anna says

    I made this for a meeting this past weekend and it was AMAZING! I took the extra time to make your muesli bread (two loaves, delish) and the pumpkin butter. Homemade really made the difference here and it was very good. The pumpkin butter recipe yielded quite a bit so I shared a small jar with my sister-in-law:) The muesli bread base is adaptable for any kind of filling (dried fruit, nuts, etc). You really could put anything in there and it would still be amazing. Next time I might add some diced apples and cinnamon to the base recipe. Thank you for sharing!!

  73. Elena says

    This is a simple and delicious recipe that I will definitely make again! I halved the recipe, and it was the perfect amount to feed 2 people (with leftovers). I used Maple Pumpkin butter from Wegman’s and Challah bread from Trader Joe’s. The Challah bread worked perfectly to soak up all of the liquid overnight. I also added raisins and walnuts to the top, which went nicely with the pumpkin flavors. One recommendation I have is to leave a lid/tinfoil on your baking dish for the first 20 minutes – this helped to keep the casserole from drying out. I did bake for the 45 minutes, as I was worried that the bread was still too “wet” and wanted to make sure it was cooked through.

    • Dana Shultz says

      Yay! Glad you enjoyed this, Elena. I’ll have to try the Challah bread from Trader’s. Love that store!

    • Dana Shultz says

      Not sure! Haven’t tried it. But it should work as long as it’s not soft bread to begin with. The heartier, day old the better. Hope that helps!

  74. says


    This look great! Just wanted to let you know I’ve featured your recipe in a must make breakfast list on my blog, The Handmade Experiment. Check it out!

  75. Tee Hill says

    The biggest key to this recipe is the type of bread you use. If you skip the spices and pumpkin butter it will be bland. If you use regular bread it will be soggy. I went to the market and bought a loaf of homemade sour dough, something hearty and crusty like a rustic bread with raisin etc. is amazing in this dish and will soak up the batter.

  76. Beth says

    Love your recipes, but the non-stop super annoying Verizon ads playing randomly while on any page of your blog are a huge, huge turn off:(((

  77. Jessica says

    I made this for breakfast this morning for my husband and I and it was soooo good! I used an 8 1/2 x 8 1/2 pan since it’s just the two of us and cut the recipe in half. I still had to cook for about 45min but I think I had to much egg not enough bread but now I know for next time! I would definitely make this again.

  78. Marie says

    Absolutely amazing recipe. I made it for a Halloween brunch for 10 yesterday, and it was a massive success. Used French bread. I added sweetened and condensed milk to the milk mixture for added sweetness. Thanks for the warning :-)

    I also used almost three time as much pumpkin pie spice and pumpkin purée. This made it a bit more soupy, but I was careful not to use 100% of the mixture, letting some go to waste, instead of pouring it all on the bread. I also baked for a bit longer…was also cooking bacon in the oven at the same time, so it was tricky opening and closing the oven frequently.

    This was a show stopper, many ppl loved it. Thank you!

    • Dana Shultz says

      I would think so, but because pumpkin bread can be a little moist, it might get too soggy. But if you give it a try, let me know!

  79. says


    Your recipe looks SO delicious, I just HAVE to recommend your post on my blog. I’m gonna use one of your pictures for that – should you mind, just send me an email…

    Thanks for sharing!!

  80. says

    I have tried and LOVED Lee Drummond’s Recipe “The Pioneer Woman” for Baked French Toast and it is great! I was intrigued by the “Pumpkin” version. I am thinking the best way to make it less SOGGY and more French toast like is to consider adding in a tbsp. or two of flour. I eat gluten free so I subbed gluten free bread and used GF All purpose flour. Turns out like a dream everytime! With this great recipe idea I believe it is possible!

  81. says

    I made my own pumpkin butter just for this and it is now a thanksgiving traditional breakfast in my house and even the children love it. Thank you its so yummy and worth the extra calories!

  82. Michelle says

    I made this dish for a brunch today. I bought one loaf of french bread, but should have used 1.5 loaves. I had to add 4 slices of white bread to soak up the rest of the egg mixture.
    The French toast was delicious! Only change I would make was maybe upping the amount of pumpkin butter or adding pumpkin purée. The pumpkin wasn’t quite as strong as I would have liked. Everyone absolutely loved it though!

  83. Kathy says

    My husband loves this breakfast. Luckily, this time of year I found pumpkin bread made by Pepperidge Farm. I mix that and some other grainy bread and its Delicious. Thanks for making me popular with my family!

  84. Cara says

    I have plans to make use of our leftovers with this!

    We have leftover homemade white poppy seed bread and a package of raisin bread. Then I’m going to scrape out the filling of a homemade pumpkin pie (from a pumpkin) that wasn’t eaten because it wasn’t sweet enough. I’ll add honey, cinnomon, sugar and enough extras to that mix to make it sweet and then add to the rest of the ingredients.
    I might try to add in some pumpkin coffee creamer in place of some of the milk. And plenty of maple syrup!

    Thanks! Now I know what to do with that sad pumpkin pie our aunt left at our house!

  85. says

    Just made this for the first time for Christmas Morning for a tough crowd – my kids. It was quite a success with my daughter (10 y.0.) not my son (7 y.o. – he is tougher by far with different food options). I enjoyed it! I read all the reviews and made changes as necessary. – I used cinnamon raison bagels (about 4-5) I had left over in the freezer, they held up well to the liquid mixture and I fluffed up a little. I used pumpkin puree and added the pumpkin pie spice and maple syrup to the liquid and shook some on top before baking – it was good but I would have liked even more pumpkin – minor adjustment for next time. It was crispy on top and not soggy on the inside – baked for 30 min and added an extra 6-8 minutes after I checked it, not sure it needed it but it wasn’t dry. Only 4 stars because of the adjustments and the need for even more pumpkin flavor. Definitely need a bread that can absorb the liquid or cut back. Also, made it the night before, stirred it all and added brown sugar, pumpkin pie spice and pecans to the top before baking – so easy!

  86. Jenny P says

    This recipe is delicious! It was the perfect Christmas morning breakfast!

    We did have success trying it GLUTEN FREE… (So we didn’t follow the recipe exactly).. But I’ll share what I did in case someone else would want to try. :-)

    We used Udi’s GF white bread (it absorbs better than their whole grain) and just followed the recipe ingredients etc… We did use the Oh She Glows pumpkin butter (so good!)
    We also used almond milk, added a little extra pumpkin spice, and topped it with coconut sugar v Brown sugar

    I was a little nervous about attempting to let it sit over night (because of the gf bread).. So we made it the morning of and let it soak in the fridge for only 30 mins.

    We then baked it as advised but started checking on it around the 25 min mark because gf just doesn’t cook the same way… We prob pulled it out somewhere between the 30-35 min mark and it was nice and toasted on top and custardy inside.

    We found the recipe easy to follow and easy to make slight preference adjustments. This recipe is a keeper and just may become a christmas tradition. Thank you!

  87. amy says

    ADD more pumpkin butter AND pumpkin pie spice to recipe! I used crusty italian (big loaf) bread.

    I came across this recipe and was super delights. I made my first batch for my son’s teachers for their last day of school last week. I found a separate recipe to make homemade pumpkin butter (orange juice, brown sugar, pumpkin puree, etc), which I made and used for this recipe. When making the first batch of this pumpkin french toast, I found the flavor not pumpkin enough …. actually, i didn’t taste much of any pumpkin in the liquid before I poured over the bread. So, I added a bit more pumpkin butter but still not a whole lot of BAM… pumpkin. I went ahead with it just in case the flavor came out overnight with soaking and the added pumpkin spice just before baking. I think it still needed more.

    In comes batch #2 a couple of days later for home. I added a total of 3/4 – 1 cup (not 1/4 cup) of pumpkin butter and 2 tsp (not 1 1/2 tsp) of pumpkin pie spice into the liquid mixture. I sprinkled a good amount of pumpkin pie spice on the top the next morning just before baking. Those tweaks did the trick… I got the pumpkin flavor I wanted…. I can tell it’s pumpkin now.


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