Breakfast recipe · from the recipe book
Overnight Pumpkin Spice French Toast Bake
Custardy cubes of whole-wheat bread soaked in spiced pumpkin and maple, baked until puffed and golden with a crunchy pecan top.

- Oven
- 9 hr · 20 min hands-on
- Serves 8
- Vegetarian
- 31–45 g carbs
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 14 slices450 gWhole-wheat breadcut into 1-inch cubes
- 8 large400 gEggs
- 2 cups (470 ml)490 gMilk, 2%
- 1 cup245 gPumpkin puree, canned
- ¼ cup80 gMaple syrup
- 2 tsp8 gVanilla extract
- 2 tsp5 gGround cinnamon
- ½ tsp1 gGround nutmeg
- ¼ tsp0.5 gGround cloves
- ¼ tsp2 gSalt
- 2⅛ tsp10 gUnsalted buttersoftened, for the dish
- ½ cup chopped55 gPecanschopped
- 2 tbsp packed25 gBrown sugar
Steps
- Butter a 9x13-inch baking dish and spread the bread cubes in it.
- In a large bowl, whisk the eggs, pumpkin, milk, maple syrup, vanilla, cinnamon, nutmeg, cloves and salt until smooth.
- Pour the custard evenly over the bread, pressing the cubes down so they soak.
- Cover and refrigerate overnight, at least 8 hours.
- In the morning, heat the oven to 350°F (175°C) and let the dish sit out while it heats.
- Toss the pecans with the brown sugar and scatter over the top.
- Bake uncovered 45 to 50 minutes, until puffed, golden and set in the center, reaching 160°F (71°C) inside.
- Let it rest 10 minutes, then cut into 8 pieces and serve with extra maple syrup if you like.
Contains: Milk, Egg, Tree nuts, Gluten. Some brands contain soy.
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Saved in the Every Helping recipe book on October 19, 2026.
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