Fall will be here soon and with it comes Pumpkin everything: pumpkin drinks, pumpkin desserts, pumpkin candy, pumpkin pancakes, pumpkin donuts, etc. You name it, you’ll find it in pumpkin! haha! And this decadent Baked Pumpkin French Toast is one you’ll want to be sure to add to your Fall breakfast rotation. It’s perfect absolutely anytime of year but would be especially delicious on a cool, crisp fall morning with a hot cup of coffee! Oh, yum! The spice of the pumpkin blends beautifully with the maple syrup to create the perfect combination of flavor and down-home comfort. Serve with a side of fruit and you have an amazing breakfast!
This is also a great way to break up the monotony of having cereal or toast or nothing for breakfast every morning. And I bet you’d probably be able to get the whole family to indulge on this one with no problem! Who wouldn’t love to have their own personal little serving full of moist, pumpkin-y goodness for breakfast?!? I know I would! But don’t limit this amazing dish to just breakfast. One of my personal favorite ways to eat this is as an after-the-kids-are-in-bed treat in the evening. Such a cozy way to end the day!
Unlike traditional french toast, this recipe doesn’t require dipping bread and cooking right when you’re ready to eat it. I love that it’s assembled the night before and ready to go for me the next morning! And because it sits overnight, the bread has lots of time to soak up the delicious pumpkin and maple flavors!
Print the recipe below and be sure to let me know if you give it a try what you think!
- 3 Eggs
- 1 tsp. Vanilla
- ½ tsp. Pumpkin Spice
- ½ c. Almond Milk
- 3 tbsp. Maple Syrup
- 3 tbsp. Pumpkin Puree
- 9 pieces Thick French Bread
- 1 tbsp. Brown Sugar
- In a medium bowl whisk together the eggs, vanilla, pumpkin spice, almond milk and maple syrup. Add the pumpkin puree and mix well.
- Place 6 ramekins on a baking sheet. Tear apart 1½ pieces of the french bread for each ramekin and fill halfway with the bread. Pour the egg mixture over the bread distributing evenly between the 6 ramekins. Pat down the bread with a spoon so it soaks up the egg mixture then fill the reminder of the ramekin with bread. Pour remaining egg mixture into each ramekin and pat down again.
- Cover the ramekins with saran wrap and refrigerate 12 hours.
- Remove ramekins from the refrigerator and preheat oven to 350. Remove the saran wrap and bake for 30 minutes or until golden.
- Each serving will settle a bit once removed from the oven.
- Sprinkle with brown sugar and maple syrup if desired. Enjoy!