Baked Pumpkin Pie French Toast

Prep Time
Cook Time
Ready In

Recipe: #6748

October 09, 2012

Categories: French Toast

"A baked french toast recipe perfect for Fall. "

Original is 6-12 servings


  • Serving Size: 1 (211.6 g)
  • Calories 459.1
  • Total Fat - 22.6 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 227.7 mg
  • Sodium - 684 mg
  • Total Carbohydrate - 48.8 g
  • Dietary Fiber - 0.9 g
  • Sugars - 4.8 g
  • Protein - 14.8 g
  • Calcium - 109 mg
  • Iron - 3.1 mg
  • Vitamin C - 3.6 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F. Prepare two cookie sheets by lining with foil (optional) and spraying with Pam.

Step 2

Mix the eggs, milk, pumpkin, vanilla, pumpkin pie spice, and brown sugar in a low flat bowl (I use a cake pan).

Step 3

Dip the bread into the egg mixture, cover on both sides, and place on cookie sheet. I get six slices per sheet.

Step 4

Insert both cookie sheets into oven and bake for 25 minutes, flipping half way through cooking time (12 1/2 minutes each side).

Step 5

Serve with maple syrup, powdered sugar, or eat them plain if you are on the go. My toddlers like them cut into sticks. Refrigerate leftovers.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For the pumpkin puree, use either canned or freshly made puree.
  • If you don't have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and allspice.

  • Replace the Texas toast style bread with whole wheat bread. This substitution provides a healthier option with more fiber and vitamins.
  • Replace the brown sugar with honey. This substitution adds a subtle sweetness and provides a natural source of sugar.

Pecan French Toast Replace the Texas toast with 12 slices of French bread. Add 1/4 cup of chopped pecans to the egg mixture. Bake as directed.

Apple Cinnamon Compote: A sweet and tart compote made with apples and cinnamon, perfect for topping the Baked Pumpkin Pie French Toast. The tart apples and sweet cinnamon flavor pairs perfectly with the savory french toast and pumpkin spice.

Crispy Bacon: Crispy bacon is the perfect accompaniment to the Baked Pumpkin Pie French Toast. The salty, smoky flavor of bacon complements the sweet and tart flavors of the apple cinnamon compote, and the crunchy texture of the bacon adds an extra layer of texture to the dish.


Q: How do I store leftovers?

A: Refrigerate leftovers in an airtight container for up to 3 days.

Q: What is the best way to reheat leftovers?

A: Reheat leftovers in the oven or microwave until they reach an internal temperature of 165°F. This will ensure that your food is safe to eat.

3 Reviews


This was so delicious and my family and I enjoyed it for Thanksgiving breakfast. I was a great start to our special day! I topped with crushed pecans and maple syrup. Mmmmm!


review by:
(5 Dec 2020)


Delicious. This will be a regular menu item during the fall. Love that it is baked.


review by:
(16 Sep 2018)


Wow this was the most wonderful pumpkin French toast we totally loved this for our Sunday breakfast, I can't wait to make this again thank you for a wonderful recipe!


review by:
(14 Oct 2012)

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Fun facts:

The French Toast recipe has been around since Ancient Rome, where it was called Pan Dulcis. It was made with stale bread, eggs, milk, and honey.

The pumpkin pie spice used in this recipe was first created by the McCormick Spice Company in 1934. It is a blend of cinnamon, nutmeg, ginger, and allspice.