Pumpkin French Toast Bake

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Having people over for brunch? Make this Pumpkin French Toast Bake! Bursting with pumpkin flavor and perfectly spiced, this overnight casserole is sure to be a hit!


  • 1 tsp coconut oil or butter
  • 8 oz. whole wheat bread {about 89 slices}, torn
  • 8 eggs
  • 1 1/4 cups milk {I used 1%}
  • 1/4 cup no sugar added applesauce
  • 1/4 cup maple syrup
  • 1 cup pumpkin puree
  • 1 TBSP vanilla extract
  • 2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt


  1. Spread coconut oil or butter in a 9×13 inch baking dish. Put the torn bread in an even layer in the prepared baking dish. Set aside.
  2. Whisk together eggs, milk, applesauce, maple syrup, pumpkin puree, vanilla extract, cinnamon, cloves, nutmeg, and salt. Pour mixture over the bread in the baking dish. Cover and refrigerate overnight or at least 4 hours.
  3. When ready to eat, remove casserole dish from refrigerator. Preheat oven to 350°F. Bake the Pumpkin French Toast Casserole in the preheated oven for 35-40 minutes, until cooked through {If it starts to get too brown, just cover lightly with foil and bake until done}. Serve with extra maple syrup if desired.