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Best Easy Overnight Pumpkin French Toast Bake

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This overnight pumpkin French toast bake is a cozy, make-ahead breakfast that fills your home with the warm scents of cinnamon and nutmeg. With a rich custard that soaks into day-old bread, it’s perfect for holiday mornings or lazy weekends.

Ingredients

Scale
  • 1 loaf (14-16 ounces) day-old brioche, challah, or French bread, cut into 1-inch cubes
  • 1 cup (240g) pure pumpkin puree
  • 6 large eggs, room temperature
  • 1½ cups (360ml) whole milk
  • ½ cup (120ml) heavy cream
  • ½ cup (100g) packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 2 tablespoons unsalted butter, melted (for greasing and drizzling)
  • Optional toppings: powdered sugar, maple syrup, chopped pecans or walnuts, whipped cream

Instructions

  1. Prepare the Bread: Cut day-old bread into 1-inch cubes and spread evenly in a greased 9×13-inch baking dish. If bread is fresh, toast cubes in a 300°F oven for 10 minutes to dry them out.
  2. Make the Custard: In a large mixing bowl, whisk together pumpkin puree, eggs, milk, heavy cream, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until completely smooth and sugar is dissolved.
  3. Combine: Pour custard evenly over bread cubes. Use a spatula to gently press bread down into the liquid, ensuring every piece is soaked.
  4. Rest and Soak: Cover dish tightly with plastic wrap or foil and refrigerate for at least 6 hours or overnight. Press down any dry spots before going to bed.
  5. Preheat and Prep: In the morning, remove dish from fridge. Preheat oven to 350°F (175°C). Let dish sit on counter for 15-20 minutes. Drizzle melted butter over top.
  6. Bake: Place dish on middle rack and bake for 35-45 minutes until top is golden brown and center is set but slightly jiggly. A knife inserted in center should come out mostly clean. Tent with foil if browning too fast.
  7. Rest and Serve: Let cool for 5-10 minutes before serving. Dust with powdered sugar, drizzle with maple syrup, and add desired toppings. Serve warm.

Notes

For best texture, soak bread for 6-12 hours. Do not over-soak beyond 24 hours. Use room temperature eggs for a smoother custard. Let the bake rest after baking to allow custard to set properly.

Nutrition

Keywords: overnight french toast, pumpkin french toast, breakfast casserole, holiday breakfast, make-ahead breakfast

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