Pumpkin Pie French Toast

Oct 9th, 2010 // Breakfast, Most Popular, Recipes

Can you see that pumpkin pie layer between the two pieces of french toast? How could I resist making this yum-a-licious breakfast when it is so easy to assemble? Oh, and even though it is totally decadent, I did modify it from traditional baked french toast recipes to make it arguably more healthy. It’s got like 10% less guilt associated with it now.

Here’s where it all started: We like to make baked french toast when we’re having company since it can be made in advance and popped in the oven 30 minutes before the guests arrive. We used the same premise but added pumpkin, pumpkin pie spice and maple syrup.

My kid got right to work with the maple syrup. He’s no fool. He knows that you can never quite get all of it out of the measuring cup. That’s what fingers are for!

The master of the whisk had to do a little extra work to break up that pumpkin, but he made it happen.

Can you believe how good those swirls of pumpkin look in there? Oh em ghee. Now for the recipe…

Pumpkin Pie French Toast

Prep Time: 45 to 1 hour  Cooking Time: 30 to 40 mins

5 or 6 thick slices challah
3 eggs + 2 egg whites (alt: 4 eggs)*
1 cup lowfat milk (alt: half and half)*
1/4 cup maple syrup (alt: 1/2 cup maple syrup)*
1 cup 100% pure canned pumpkin
1 tablespoon pumpkin pie spice
powdered sugar for dusting
maple syrup for serving

Cut each slice of challah in half and then in quarters. Set aside. Meanwhile, whisk together eggs, milk, maple syrup, pumpkin and pumpkin pie spice. Spray a 9 inch square baking pan with baking spray and assemble one layer of challah fitting it in like puzzle pieces. Then assemble another layer directly on top of the first. Pieces don’t have to fit perfectly, but it helps if they are all laying flat. Pour the pumpkin mixture over the bread being sure that it seeps into every crevice and covers each piece of bread up top. It will look like you’ve got too much liquid. Don’t worry, as long as it’s not spilling out, you’re ok. Let the bread soak up some of the liquid for 45 minutes while you clean up and then preheat the oven to 350 degrees. Place the baking dish on the middle rack in the oven and cook for 30 to 45 minutes or until the pumpkin is set and bread is brown. Cut into squares and then dust with powdered sugar and drizzle with maple syrup. Makes about 6 servings.

*A few notes: Many baked French toast recipes call for you to let the bread soak over night in the fridge before baking. I was worried this would get too soggy because of the pumpkin addition but you could give it a try. I’d be interested to hear how it turns out. Also, if you want to make a more traditional version of this, use the alt ingredients listed above. I’m certain it will taste spectacular.

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20 Comments on “Pumpkin Pie French Toast”

  1. 1 ClairMcL said at 4:45 am on October 10th, 2010:

    Looks so delicious! How much pumpkin do you use? Thank you for a lovely blog – I really enjoy seeing you cook together.

  2. 2 CookingWithMyKid said at 6:36 am on October 10th, 2010:

    Thank you, thank you for pointing that out. I looked at the recipe 5 times thinking I had forgotten something and I couldn't remember the most obvious ingredient.

  3. 3 CookingWithMyKid said at 6:38 am on October 10th, 2010:

    It makes 6 servings if you are serving it with other things. Otherwise, I'd make a recipe and a half and bake it in a 9×13 pan.

  4. 4 @thenewsupermom said at 10:13 am on October 10th, 2010:

    I'm so sad that I already had breakfast today. Wonder if the family wants this for lunch AND dinner?

  5. 5 Min said at 11:24 am on October 10th, 2010:

    Oh this looks good! I made Pumpkin French Toast before slice by slice, I hope I still have the scrap of paper on which I wrote down what ingredients we used! I love making French toast in a pan though, I'm definitely going to try this!

  6. 6 Nicole said at 12:20 pm on October 10th, 2010:

    spray the measuring cup with pam before pouring in the maple syrup, and it will slide right out easily!

  7. 7 Steph said at 12:36 pm on October 10th, 2010:

    Oh, that looks really good! Can another type of bread be substituted for challah? Not a big fan of Challah.

  8. 8 CookingWithMyKid said at 1:19 pm on October 10th, 2010:

    I imagine it would taste great with French bread.

  9. 9 CookingWithMyKid said at 1:20 pm on October 10th, 2010:

    My family would!

  10. 10 Mara said at 5:34 pm on October 10th, 2010:

    Another awesome pumpkin recipe – thank you! I tried the pumpkin muffins you posted the other day and they were a hit at my house! Thanks again!

  11. 11 jack said at 5:44 pm on October 10th, 2010:

    i cannot wait to make this next weekend. cannot wait. can't wait.

  12. 12 Lisa said at 8:50 am on October 12th, 2010:

    I made this last night for breakfast-for-dinner and it was delicious. I made 1.5 batches and used a 9×13 as suggested above. It worked perfectly and I plan to enjoy some of the leftovers this morning. Thanks for the fantastic recipe.

  13. 13 @jessco said at 1:26 pm on October 16th, 2010:

    I made this for brunch today. Wonderful!! Thanks for the recipe.

  14. 14 Recipes to try « Fairy Tales of the City said at 11:24 am on October 20th, 2010:

    [...] Pumpkin Pie French Toast from Cooking with my Kid [...]

  15. 15 Dining At My Desk » Blog Archive » Link of the Day – Pumpkin Pie French Toast Bake said at 2:41 pm on October 20th, 2010:

    [...] the recipe at Cooking with my Kid. Maybe the author wants to be friends with Dining at my [...]

  16. 16 marlene said at 2:50 pm on October 21st, 2010:

    try brioche!

  17. 17 @tomokrg said at 6:29 am on October 23rd, 2010:


  18. 18 Jennifer said at 10:30 am on October 31st, 2010:

    Yum! It was so fast to put together so despite the baby sleeping in and my inlaws being here, I still got in on the table within an hour or so of waking up. I "one and a halved" the recipe in a 9 x 13, used ciabatta and I didn't let it soak for much more than 15 minutes, opting instead to help along the soaking up process by flipping the bread and pressing it a bit. Took 37 minutes to bake. And it was really, really good and surprisingly very pumpkin pie-like. Much easier and more tasty than the baked French toast I usually make. Thanks so much!

  19. 19 Rose said at 9:51 pm on November 5th, 2010:

    Yum yum in my tum tum tum, in my tum tum tum, yum, YUM!
    Two thumbs up from my girls!

  20. 20 Pumpkin Pie French Toast | Cooking with My Kid: Teaching My Kid … » Your Recipe Database said at 11:15 pm on November 15th, 2010:

    [...] from: Pumpkin Pie French Toast | Cooking with My Kid: Teaching My Kid … Related Posts:French Toast Recipes We'd Make for Paris Jackson | The Family Kitchen Paris [...]

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