Baked Pumpkin Pie French Toast Recipes

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PUMPKIN PIE FRENCH TOAST

A delicious holiday breakfast. It's a wonderful spin on traditional french toast that measures up for any pumpkin pie lover. Serve warm with warmed maple syrup!

Provided by Andrea Cushman

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 35m

Yield 4

Number Of Ingredients 8



Pumpkin Pie French Toast image

Steps:

  • Heat a lightly oiled skillet over medium heat.
  • Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.

Nutrition Facts : Calories 283.9 calories, Carbohydrate 29.8 g, Cholesterol 150.7 mg, Fat 13.7 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 4.2 g, Sodium 442.7 mg, Sugar 3.3 g

3 large eggs
½ cup half-and-half cream
¼ cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon pumpkin pie spice
¼ cup finely chopped walnuts
8 slices day-old bread

PUMPKIN FRENCH TOAST CASSEROLE

Provided by Marcela Valladolid

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 14



Pumpkin French Toast Casserole image

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter a 12-by-8-inch baking pan.
  • In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined. Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then transfer it to the prepared baking pan. Repeat the process until the bottom of the pan is covered.
  • In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free; the mixture should be soft and spreadable.
  • Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices. Soak the remaining bread slices in the remaining custard. Layer them on top of the cream cheese mixture. Combine the pecans, brown sugar and remaining 4 tablespoons melted butter in a bowl. Add a pinch of salt. Top the casserole with the pecan mixture.
  • Bake until the top is golden, 40 to 45 minutes. Serve with a drizzle of maple syrup.

5 tablespoons unsalted butter, melted, plus more for buttering the pan
One and one-half 15-ounce cans pumpkin puree
One 14-ounce can sweetened condensed milk
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 large eggs
1 loaf brioche bread, sliced
Two 8-ounce packages cream cheese, at room temperature
1 cup powdered sugar
1 cup chopped pecans
1/2 cup packed brown sugar
Pinch of salt
Maple syrup, for drizzling

PUMPKIN PIE FRENCH TOAST - BAKED

A combination of other recipes tweaked to get the best of both worlds. I am posting here because it seems that none of the other recipes made such a large batch. Also, none of the other recipes baked the french toast which I found to be a real time saver! This would be a great make ahead breakfast that you could take with you, syrup is optional, since it already kinda sweet. I give this to my toddlers with a cup of milk and it is an easy less-mess breakfast!

Provided by Ginny Ax

Categories     Breakfast

Time 35m

Yield 12 slices, 6 serving(s)

Number Of Ingredients 7



Pumpkin Pie French Toast - Baked image

Steps:

  • Preheat oven to 350 degrees F.
  • Mix the eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, and brown sugar in low flat bowl for easy dipping.
  • Line two cookie sheets with foil and spray with Pam.
  • Dip the bread into the egg mixture on both sides and place on cookie sheet. (I was able to get six slices on each sheet.).
  • Bake for 25 minutes, flipping them over half way through.
  • Serve with maple syrup, powdered suger, or eat them plain if you are on the go.

Nutrition Facts : Calories 261, Fat 6, SaturatedFat 2, Cholesterol 126.8, Sodium 367, Carbohydrate 41.7, Fiber 1.6, Sugar 11.8, Protein 9.6

4 eggs
1/2 cup milk
1/2 cup pumpkin puree
1/2 teaspoon vanilla (or to taste)
3/4 tablespoon pumpkin pie spice (or to taste)
1/4 cup brown sugar
12 slices Texas toast thick bread

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