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Cozy Pumpkin Pie Spice French Toast Bake

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A warm, forgiving breakfast bake that transforms bread and spiced custard into soft, bread-pudding-like pockets with slightly crisp edges. Perfect for slow, cozy mornings when you need a hug in a baking dish.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 1 ½ cups whole milk (or 2% or oat milk)
  • 1 cup pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup heavy cream (or half-and-half)
  • ½ cup brown sugar (packed, light or dark)
  • 2 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice (store-bought or homemade)
  • 1 teaspoon ground cinnamon (preferably Ceylon)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • 1 loaf (12-14 ounces) challah or brioche (stale or day-old, cut into 1-inch cubes)
  • 2 tablespoons melted butter
  • 2 tablespoons brown sugar (for topping)
  • ½ teaspoon pumpkin pie spice (for topping)
  • ¼ cup chopped pecans or walnuts (optional, for topping)

Instructions

  1. Prep your bread: Cut challah or brioche into 1-inch cubes. If bread is fresh, spread cubes on a baking sheet and toast at 300°F for 8-10 minutes to dry slightly.
  2. Make the custard: In a large mixing bowl, whisk eggs until frothy. Add milk, heavy cream, pumpkin puree, brown sugar, granulated sugar, vanilla extract, and all pumpkin pie spice blend ingredients. Whisk until smooth and well combined.
  3. Assemble the bake: Place bread cubes in a 9×13-inch baking dish, spreading evenly. Pour custard over bread, pressing gently with hands or spatula to ensure all cubes are coated.
  4. Let it soak: Cover dish with plastic wrap or foil. Let sit at room temperature for at least 30 minutes, or refrigerate for 2-4 hours or overnight for best results.
  5. Preheat and top: Preheat oven to 350°F. In a small bowl, mix melted butter, 2 tablespoons brown sugar, and ½ teaspoon pumpkin pie spice. Stir in nuts if using. Sprinkle evenly over soaked bread.
  6. Bake: Place dish on middle rack and bake for 40-45 minutes until top is golden brown and slightly puffed, and center is set but slightly jiggly. Tent with foil if browning too quickly.
  7. Rest and serve: Let bake cool for 5-10 minutes before serving to allow custard to finish setting. Cut into squares and serve warm.

Notes

Don’t skip the soak time—at least 30 minutes, preferably overnight. Use day-old or lightly toasted bread to prevent sogginess. Let the bake rest 5-10 minutes after baking for clean slices. For dairy-free, use oat milk and coconut oil. For gluten-free, use sturdy gluten-free bread.

Nutrition

Keywords: pumpkin pie spice, French toast bake, fall breakfast, easy breakfast, overnight French toast, pumpkin breakfast, cozy breakfast

Find it online: https://clunkcook.com/cozy-pumpkin-pie-spice-french-toast-bake-easy-fall-breakfast/