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Pumpkin French Toast (Make Ahead)

Pumpkin French Toast (Make Ahead)
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This Pumpkin French Toast (Make Ahead) recipe is a cozy and convenient autumn breakfast that combines rich pumpkin puree and warm spices with thick slices of bread soaked in a creamy custard. Prepared the night before, it saves time in the morning while delivering comforting, festive flavors perfect for fall mornings. Enjoy tender, custardy French toast with subtle pumpkin pie notes, customizable spices, and delicious toppings like maple syrup, nuts, or fresh fruit.

Ingredients

Scale

Custard Mixture

  • 4 large eggs
  • 1 cup milk (dairy or plant-based)
  • 3/4 cup pumpkin puree (plain, not pie filling)
  • 2 tablespoons brown sugar or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Bread

  • 8 thick slices of brioche, challah, or Texas toast bread

Toppings (Optional)

  • Maple syrup
  • Powdered sugar
  • Whipped cream or Greek yogurt
  • Chopped nuts (pecans or walnuts)
  • Fresh fruit (apples, blueberries)

Instructions

  1. Prepare the Pumpkin Custard: In a large bowl, whisk together the eggs, milk, pumpkin puree, brown sugar or maple syrup, vanilla extract, cinnamon, nutmeg, and ginger until the mixture is smooth and well combined. This creates the flavorful custard that infuses your French toast with the essence of pumpkin pie and creamy texture.
  2. Soak the Bread: Arrange the thick bread slices in a shallow dish or casserole. Pour the prepared pumpkin custard over the bread, ensuring each slice is fully coated and soaking up the mixture. Cover tightly with plastic wrap and refrigerate overnight or for at least 4 hours to allow the custard to absorb deeply into the bread.
  3. Bake or Cook in the Morning: Preheat your oven to 350°F (175°C) or heat a griddle pan over medium heat. If baking, transfer the soaked bread slices to a buttered or greased baking sheet. Bake for 25-30 minutes, flipping halfway through for even cooking. If using a griddle, cook each slice until golden brown and cooked through, about 3-4 minutes per side.
  4. Add Finishing Touches and Serve: Once cooked, top your pumpkin French toast with maple syrup, powdered sugar, whipped cream, fresh fruit, or nuts. Serve warm for a delicious, festive breakfast experience.

Notes

  • Use thick bread like brioche or challah to hold the custard without falling apart.
  • Soak the bread overnight (8-12 hours) but avoid soaking longer than 24 hours to prevent mushiness.
  • Use fresh, freshly ground spices for maximum flavor depth.
  • Let eggs and milk come to room temperature before mixing for a smoother custard.
  • Grease your pan thoroughly with butter or oil to prevent sticking during baking or cooking.
  • For vegan option, substitute eggs with flaxseed or chia seed mixture and use plant-based milk.
  • Freeze cooked slices individually on a baking sheet before storing in freezer bags for easy reheating.
  • Reheat in toaster oven or oven at 350°F for 10-15 minutes to retain crispness, avoid microwave reheating.

Nutrition

Keywords: pumpkin, french toast, make ahead, fall breakfast, autumn, pumpkin puree, baked french toast, holiday breakfast, pumpkin spice

Find it online: https://jamescookes.com/pumpkin-french-toast-make-ahead/