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
written by Ashley Fehr
Ingredients
- 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
Instructions
- 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 9×13" 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.
Nutrition Information
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Linda Barnett says
I’m a little confused. It says to flip the bread when you take it out of the fridge. Then in the instructions for a regular oven it says to check it when you flip it at the 15 minute mark? Do I flip it twice? Won’t it fall apart if I flip it when it is half baked?
Ashley Fehr says
Hi Linda! It shouldn’t fall apart, no. I flip it during baking so that both sides get equally toasted. Let me know how you like it!
Karen says
I am tring to find this overnight pumpkin French toast recipe with little luck anyone able to help by sharing
Ashley Fehr says
Hi Karen — you just have to click “get the recipe” and you will find the recipe.
Lynn Smith says
why don’t more people give their comments after they have cooked the recipes?!!
that would be more helpful.
Ashley Fehr says
I would love that! You are definitely welcome to add yours after you try something.
Catia Crack says
Love this recipe. It was actually pretty easy and yummy!
Ashley Fehr says
I’m so happy to hear that!
Pat C.Wilson says
i love everything about French and i love this, too. it’s great for a cool fall morning. it;s never too soon for pumpkin.
enjoy your day, friend.
Ashley Fehr says
Thanks Pat!
Mireya Vance says
TWO QUESTIONS: 1) Before I put this cold glass baking dish I just took out of the fridge, do I put it in a pre-heated oven? Will it break if it’s cold or do I need to let it set on the counter and bring it to room temperature first? 2) If I want to add nuts to this recipe, do I top French toast b/4 I bake it, during, or afterwards? Thank you!
Ashley Fehr says
Those are great questions! Honestly, I always just put my cold baking dish into the oven and I haven’t had any problems, but if you want to be safe you could pull the pan out while the oven preheats and let it warm up a bit. With the nuts, I would probably add them in the last 10-15 minutes of baking, and then they should just toast nicely!
Jennifer says
I have a recipe with nuts, butter, and brown sugar for a topping and they are fine on the top for 45 minutes … just cover if the top starts getting too brown.
Ashley Fehr says
That’s good to know!
D. H. says
the glass for an oven should be tempered glass (it will say oven-ware or oven-proof or for use in an oven)…
the problem is not putting a cold pan in a hot oven, it is in putting something cold into a hot GLASS pan.
when cold hits hot, the glass contracts too rapidly…thus the shattering from drastic temp changes.
(a metal pan will warp or twist…same thing but it is metal so it doesnt shatter like glass)
as for the nuts…lol i havent a clue! i eat nuts, but rarely IN food…. 🙂
Ashley Fehr says
Thanks for your help with this!
karen jackson says
I have never heard of a steam oven. Can I use my regular oven and at what temperature and how long?? This looks and sounds amazing. Thank you.
Ashley Fehr says
Yes, absolutely! There is a note with the recipe.
Debbie Kaiser says
I would like the recipe for pumpkin french toast
Ashley Fehr says
The recipe is just above 🙂
Jessica @ A Kitchen Addiction says
I’m just starting to get into the mood for pumpkin. This baked french toast looks like a great way to start off pumpkin season!
Jen | Baked by an Introvert says
I’ve yet to start baking/cooking with pumpkin but you’re a burst of encouragement. This French toast sounds so warm and comforting. It will definitely be on my breakfast list once the weather cools a bit.
Ashley Fehr says
Haha! Call me crazy! Thanks Jen!
Kelly says
Haha I am on team pumpkin (never too early) although I will MISS sweet summer fruit 🙂 Love this yummy overnight french toast – so perfect for fall!
Ashley Fehr says
Tell me about it! I have got my freezer STOCKED (seriously, I almost need a freezer dedicated to summer fruit — Lol!), but I do love a warm, cozy fall comfort meal!
Rachel @ Bakerita says
It’s a little early for pumpkin for me too…but man, does this french toast look GOOD! ? This might be just what I need to start slowly easing myself into fall…haha!
Julie Evink says
I totally am with you on the whole pumpkin thing but the people go CRAY CRAY for it so I provide! This looks awesome!
Ashley Fehr says
Right?! Those crazy people include my own dear family, so I do it for them, too! Lol. They soak it right up 🙂
Karly says
God Bless breakfast and God Bless pumpkin season, amirite!? This looks absolutely magical for a cozy Sunday morning. Going on my to-do list now!
Ashley Fehr says
Haha! You are right! Thanks Karly 🙂
Alice @ Hip Foodie Mom says
Yup, people seem ready for the pumpkin!!!! I LOVE this baked-overnight-pumpkin-french-toast!!! it’s gorgeous!!!!! and I’m so intrigued by the Steam Convection Oven!!
Ashley Fehr says
Thanks Alice! It is So handy — has so many different uses!
Sarah @Whole and Heavenly Oven says
Ahhhh! You’re getting me seriously SO pumped for pumpkin season, girl! This french toast looks like THE perfect way to kick things off. I’m totally drooling over here and seriously wishing that a plate of this heaven would appear in front of me!
Ashley Fehr says
Wouldn’t that be nice?!? I’ll admit, I had cereal for breakfast today. But I’m thinking a batch of this needs to happen this weekend!
Annie @ The Garlic Diaries says
Oh my goodness, this looks fantastic! And I love that it’s a fall recipe :). Yum!
Ashley Fehr says
Haha! Thanks! Not too early?? 🙂
Beverly ryng says
assuming you do not have a Steam Convection oven, can you bake it in a regular old oven? And if so how high for how long?
Ashley Fehr says
Yes, you absolutely can! I would bake for about the same amount of time, but you can always check the bread at the 25 minute mark just to be safe.
Cheyanne @ No Spoon Necessary says
Lol! I won’t revolt that you are posting a pumpkin recipe right now! Instead, I will be pinning this and bookmarking it for when I’m ready to accept that pumpkins are now apart of my reality. 😉 This french toast looks absolutely DELICIOUS, Ashley! And I LOVE that it is overnight! YES! Pinned of course! Cheers!
Ashley Fehr says
Haha, I appreciate your understanding Chey! I will be ready with alllll the fall recipes when you are ready!
Christin@SpicySouthernKitchen says
I am so craving pumpkin and this french toast looks like the perfect way to enjoy it!!
Gayle @ Pumpkin 'N Spice says
It’s never too soon for pumpkin! I just shared my first apple recipe today, so I’m on the same wavelength. Bring on the fall recipes! This french toast looks incredible, Ashley! I’ve never tried a version like this before. Sounds perfect for cool fall mornings!
Ashley Fehr says
Thanks Gayle! I saw your caramel apple — looks SO good! The weather has been MUCH cooler here and it definitely feels like fall, so I don’t feel weird at all thinking about it. The mornings and evenings are so cool, it’s definitely sweater/pumpkin/apple weather!