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Easy Cozy Maple Pumpkin French Toast Bake

maple pumpkin french toast bake - featured image
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This cozy maple pumpkin French toast bake comes together in under an hour with only 15 minutes of active prep. It delivers soft custard centers with caramelized edges and warm fall spices, perfect for lazy Sunday mornings or holiday brunch.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1 cup whole milk
  • 1 cup pumpkin puree (100% pure pumpkin)
  • 1/3 cup pure maple syrup
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 loaf (12-14 ounces) brioche or challah bread, cut into 1-inch cubes (about 6–7 cups)
  • 2 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • Optional: 1/4 cup chopped pecans or walnuts
  • Extra maple syrup for serving
  • Powdered sugar for dusting (optional)
  • Fresh whipped cream or Greek yogurt for serving

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cube the brioche or challah into 1-inch pieces. Spread evenly in the prepared dish.
  3. In a large bowl, whisk eggs until well beaten and slightly frothy, about 30 seconds. Add milk, pumpkin puree, maple syrup, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Whisk until smooth.
  4. Pour the custard over the bread cubes, pressing gently with a spatula to coat. Let rest at room temperature for 20 minutes.
  5. In a small bowl, mix melted butter, brown sugar, and pumpkin pie spice. Stir in nuts if using.
  6. Sprinkle the topping evenly over the soaked bread. Bake for 35-40 minutes, until golden brown and center is set but slightly jiggly. A knife inserted in the center should come out mostly clean.
  7. Let cool for 5-10 minutes before serving. Serve warm with extra maple syrup, powdered sugar, and whipped cream or yogurt if desired.

Notes

Use day-old bread for best texture. If using fresh bread, cube and let dry for a few hours or toast lightly at 300°F for 5-7 minutes. Don’t over-soak the bread; 20 minutes is the sweet spot. If the top browns too quickly, tent with foil for the last 10 minutes. For overnight prep, assemble and refrigerate; let sit at room temperature for 20 minutes before baking.

Nutrition

Keywords: pumpkin french toast bake, maple pumpkin, fall breakfast, baked french toast, pumpkin recipe, easy brunch

Find it online: https://goldensimmer.com/easy-cozy-maple-pumpkin-french-toast-bake/