Pumpkin Pie Baked Overnight French Toast

- Amanda

Sometimes you just need to start the week off with something a little indulgent.  And all the better if it’s warm and cozied up with all the fall flavors.  This Pumpkin Pie Overnight Baked French Toast fits the ticket and is exactly how we’re kicking off after one heck of a past week.  

And it’s a good thing this makes a nice big dish of deliciousness because having a 2-in-1 meal ready to cover a couple mornings is exactly what this mama needs right now. Plus this really is simply divine. And is that hug we could all use, reminiscent of past holiday season mornings spent in jammies by the fire, with twinkle lights amidst.

Are you a wake up and enjoy making a big breakfast kind of person?  I’ve gotta admit, I’m not.   Could be that I don’t like a super heavy meal to start the day or a big mess to deal with early in the morning, or that my kids wake up starving.  And even if I tell them I’m making chocolate fudge brownies with homemade ice cream for breakfast, they still aren’t too keen on waiting very long to eat, no matter what might be on the menu.  

So, overnight meals that are prepped and ready to bake work the best for us.  And even then, they anxiously wait (a little impatiently) while the smell of baked goodness wafting from the oven admittedly drives them nuts.  I try to teach them some good things are worth waiting for.  A work in progress you could say. 

But this French toast bake truly is worth the wait.  It’s like pumpkin pie, but heartier, and in breakfast form so you don’t have to feel bad about eating it. It’s creamy, spiced just right and has the slightest bit of sweetness from a little brown sugar that makes it perfect eaten on its own, or a little extra drizzle of syrup is a-ok too.

And, just in case you’re wondering, it’s reallly really good cold straight out of the fridge.  Just saying. (I know, I know, I can’t help my obsession with all cold baked goods.) But just in case, after feeding the kids, walking the dogs, whatever, and getting into the morning routine, you want to sit and finally get a bite in, you still won’t be disappointed no matter what temperature this is. I’m looking at you, “look forward to the cold-morning-after-Thanksgiving pumpkin pie” lovers (I’m raising my hand too.)

So just to re-cap, this really couldn’t be easier to make and is all done the night before for easy, effortless mornings. And is ah-mazing. I hope you’ll make it at least once this season, though I’m guessing if you do, you’ll want to make it again.

I truly hope you and your family enjoy this Pumpkin Pie Baked Overnight French Toast as much as we do. And as always, I’d love to hear your feedback!

Have a wonderful week!

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Pumpkin Pie Baked Overnight French Toast

An irresistible Fall morning breakfast! French toast gets a makeover with pumpkin brioche plus all the warm and cozied up fall flavors and spices.

Prep Time 20 minutes
Cook Time 1 hour
Servings 8
Author Amanda – A Treat Life

Ingredients

  • 1 loaf pumpkin brioche, cut into cubes (a few days old is best) (I get 6 cubes per slice)
  • 1 cup pumpkin puree
  • 3 tbsps light brown sugar
  • 1 tbsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 6 lg eggs
  • 1 1/2 cups milk
  • 3/4 cup evaporated milk
  • 1/2 tsp pure vanilla extract
  • 3 tbsps unsalted butter, melted (plus a little extra for the pan)

For the streusel topping:

  • 3 tbsps all-purpose flour
  • 3 tbsps chopped pecans
  • 1 1/2 tbsps light brown sugar
  • 1/2 tsp ground cinnamon
  • pinch kosher salt
  • pinch ground cloves
  • 2 tbsps unsalted butter, melted

Instructions

  1. Butter a 9×13" casserole dish. Place the cubed brioche evenly into the dish.

  2. In a large bowl whisk together all of remaining ingredients, minus the streusel topping, and pour evenly over bread. Cover the casserole dish and store in the fridge several hours or overnight.

  3. Then in a small bowl, combine the dry ingredients for the streusel. Add the melted butter and use a fork to mash until it forms a crumbly mixture. Cover with plastic wrap and place in the fridge as well.

  4. In the morning, pull out the casserole dish and the streusel from the fridge. Then preheat the oven to 350°F/ 175°C.

  5. Crumble the streusel evenly over the over the top of the casserole. Then when the oven is ready, bake for 50 minutes to 1 hour depending until set and golden brown on top.

  6. Serve the French toast warm with or without some pure maple syrup.

Recipe Notes

*I love the Trader Joe’s Pumpkin Brioche but any brand of pumpkin brioche could work, or even plain brioche too.