This Overnight Pumpkin French Toast is so easy — you can make ahead for holiday gatherings and brunches and bake together in one pan! Naturally sweetened and made with real ingredients.
September is here and it’s all pumpkin spice all the time.
I mean, for you pumpkin lovers, that is.
I’m not judging! I have a few in my own house who look forward to it every year.
I, on the other hand, do not.
That being said, I don’t hate it, and I solemnly swear to do my Food Blogger Duty and bring you some awesome pumpkin treats (Pumpkin Pudding Cake, Slow Cooker Pumpkin Spice Latte, Pumpkin Cheesecake Bars Recipe….) in the fall, but I just do not yearn for it like
some most people do.
Here are the things we love about this Overnight Pumpkin French Toast:
- Breakfast foods are the way to our hearts around here: french toast, pancakes, eggs, waffles — we’ll take them all, please and thank you
- Make ahead is the only way to do a holiday breakfast, or really any weekend breakfast. Who’s got the energy to do all that prep in the morning??
- The smell as it’s baking in the oven
- No flipping! Seriously, so easy you guys.
With the holidays coming up (yes, they’re coming — and quicker than you think!), make ahead breakfasts that you can bake and serve a lot all at once are essential. I, for one, do not enjoy slaving over a skillet flipping pancakes or french toast while everyone else eats! Tell me I’m not the only one.
Tips for making this Baked Pumpkin French Toast:
This Pumpkin French Toast is seriously so easy, I don’t even have that many tips to share! But I always like to expand a little more in post than in the recipe card just to make sure it turns out exactly the way you want it.
- Look for pure canned pumpkin, and not pumpkin pie filling. You can swap the pumpkin for pie filling but you may want to omit the syrup and the spices.
- You want to let the bread sit long enough that it soaks up all of that eggy mixture — this is why it’s best prepped the night before and makes it perfect for holiday brunches!
- Be sure to slice your own French bread (or grab extra thick sliced bread at the store!), as thin slices will end up with too much moisture and may be soggy. If you only have thin sliced bread, I recommend doubling the bread and baking on a baking sheet or halving the egg mixture.
- If you’re looking to serve more than 6 (or your 6 are very hungry!), feel free to double the recipe and bake in 2 9×13″ pans or a sheet pan.
- Want to knock this fall breakfast out of the park? Serve with apple pie filling for the ultimate combo!
More Make Ahead breakfasts we love!
- Slow Cooker Oatmeal — make a big batch and reheat later!
- Mini Frittata Muffins — fridge and freezer friendly!
- The BEST Cinnamon Buns Recipe — prep them the night before and bake in the morning
- Crockpot French Toast — perfect for a big holiday brunch or overnight guests!
Watch the Pumpkin French Toast Recipe Video
*The recipe and photos have been updated since the original from August 2016
Baked Overnight Pumpkin French Toast
- 3 eggs
- 1 cup milk
- 1/2 cup canned pumpkin puree not pie filling
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 6 thick slices French bread
- In a medium bowl, whisk together the eggs, milk, pumpkin, syrup, vanilla, cinnamon and nutmeg until smooth.
- Place French bread in a single layer in a well-greased 9x13" pan. Pour egg mixture evenly over top. Flip bread and move it around the pan to try to get the egg mixture evenly distributed if necessary (I don't usually!)
- Cover in plastic wrap and refrigerate at least 3 hours or overnight.
- Preheat oven to 375 degrees F.
- Remove pan from the refrigerator, uncover and bake for 30-40 minutes until outside is golden brown and insides are set (as per your preference).
- Serve with whipped cream and maple syrup or as you prefer.