Ingredients
Scale
Here’s what you’ll need to bring this cozy breakfast to life:
- 1 loaf of day-old bread, preferably challah or brioche, cubed
- 1 cup pumpkin puree
- 6 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- Optional: 1/2 cup chopped pecans for a crunchy topping
If you’re missing an ingredient, don’t fret. You can easily swap the whole milk for almond milk or the challah bread for whatever you have on hand. That’s the beauty of cooking in a real kitchen—flexibility is key.
Instructions
Let’s dive into how you can make this deliciousness happen:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
- Add in the cubed bread pieces, gently stirring to ensure each cube is well-coated with the pumpkin mixture. Let it sit for about 10 minutes, allowing the bread to soak up all the flavors.
- Pour the bread mixture into the prepared baking dish, spreading it evenly. Drizzle the melted butter over the top and, if you like a bit of crunch, sprinkle with chopped pecans.
- Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the center is set.
I’ve found that letting the dish sit for a few minutes after baking helps everything set perfectly. And if you’re like me, sneaking a taste while it’s still warm is obligatory.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pumpkin french toast bake, recipe, cooking, food