Baked Pumpkin Pie French Toast

Prep Time
Cook Time
Ready In

"A baked french toast recipe perfect for Fall. "

Original recipe yields 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 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.

Tips & Variations

No special items needed.



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)