Baked Overnight Pumpkin French Toast

THIS is the fall breakfast you need! This Overnight Pumpkin French Toast is so easy -- you can make ahead for holiday gatherings and brunches and bake together in one pan!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 286kcal
Author Ashley Fehr


  • 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.
  • Cover in plastic wrap and refrigerate at least 3-4 hours or overnight.
  • Preheat Steam Convection oven to 200 degrees C or 400 degrees F. Meanwhile, uncover your pan and flip the bread slices once.
  • Bake for 30-35 minutes until outside is golden brown and insides are set (as per your preference).
  • Serve with steamed apples, Greek yogurt, whipped cream, or additional syrup as desired.


If you do not have a Steam Convection Oven, you can absolutely bake in your regular oven at the same temperature for about the same amount of time. Just take note of how set the French toast is at the 15 minute mark when you flip, and go from there!


Calories: 286kcal | Carbohydrates: 49g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 379mg | Potassium: 238mg | Fiber: 2g | Sugar: 12g | Vitamin A: 67.2% | Vitamin C: 1% | Calcium: 10.6% | Iron: 16.6%