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Easy Pumpkin Spice French Toast Bake: Best Brunch Idea

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This easy pumpkin spice French toast bake is the kind of recipe that makes you look like a brunch hero without any of the stress. It’s warm, spiced, and perfectly custardy—everything you want on a crisp fall morning.

Ingredients

Scale
  • 1 loaf (about 16 ounces) crusty bread (challah, brioche, or French bread)
  • 8 large eggs, room temperature
  • 2 cups whole milk (or half-and-half, or oat milk)
  • 1 cup pumpkin puree (100% pure pumpkin)
  • 3/4 cup packed brown sugar (light or dark)
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour (or gluten-free 1:1 blend)
  • 1/2 cup packed brown sugar (for streusel)
  • 1/2 cup rolled oats (old-fashioned)
  • 1/2 cup cold unsalted butter, cut into small cubes (or vegan butter)
  • 1 teaspoon pumpkin pie spice (for streusel)
  • Pinch of salt (for streusel)
  • Maple syrup (for serving, optional)
  • Powdered sugar (for serving, optional)
  • Whipped cream (for serving, optional)
  • Toasted pecans or walnuts (for serving, optional)

Instructions

  1. Prep the bread (day before or a few hours ahead): Cut the loaf into 1-inch cubes. Spread them out on a baking sheet and let them sit out uncovered for a few hours to stale slightly. (If in a hurry, toast at 300°F for 10 minutes.)
  2. Grease a 9×13-inch baking dish generously with butter or spray.
  3. Make the custard: In a large bowl, whisk the eggs until frothy (about 30 seconds). Add milk, pumpkin puree, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Whisk until smooth and the sugar has mostly dissolved.
  4. Assemble the bake: Place half of the bread cubes into the prepared dish. Pour half of the custard evenly over the top. Gently press the bread down with a spatula. Add remaining bread cubes and pour the rest of the custard over everything. Press down again gently.
  5. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, ideally 2 to 4 hours, or overnight.
  6. Make the streusel: In a medium bowl, combine flour, brown sugar, oats, pumpkin pie spice, and salt. Add cold butter cubes. Use a pastry cutter or fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces. Refrigerate until ready to bake.
  7. When ready to bake, preheat oven to 350°F. Remove the baking dish from the fridge and let it sit on the counter while the oven heats. Sprinkle the streusel evenly over the top.
  8. Bake for 45 to 55 minutes, until the top is golden brown and the center is set (it should jiggle slightly when shaken). A knife inserted in the center should come out clean.
  9. Let the bake rest for 5 to 10 minutes before serving. Cut into squares and serve warm.

Notes

For best results, use day-old bread and let it soak overnight. If the top browns too quickly, tent with foil during the last 10 minutes of baking. Leftovers keep in the fridge for up to 4 days and can be reheated in the oven at 300°F for 10-15 minutes. The bake also freezes well for up to 3 months.

Nutrition

Keywords: pumpkin spice, French toast bake, brunch, fall breakfast, make-ahead, easy, crowd-pleaser

Find it online: https://morselora.com/easy-pumpkin-spice-french-toast-bake-best-brunch-idea/