Recipe: Perfect Pumpkin Pecan French Toast Bake

Pumpkin Pecan French Toast Bake. A quick overnight pumpkin french toast casserole recipe that can be assembled ahead of time and baked for breakfast or brunch! Topped with a jumbo lump pecan streusel and just lightly sweet. This is going to be your go-to fall breakfast!

But it's way easier than the traditional french toast + a little healthier too. It allows the bread to really soak up the mixture. Baked Pumpkin Pecan French Toast is an easy breakfast that you can take from stovetop, to oven, to tabletop. You can cook Pumpkin Pecan French Toast Bake using 19 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Pumpkin Pecan French Toast Bake

1. Prepare of French Toast.
2. You need of Bread (I used a basic homemade yeast bread).
3. It's of Eggs.
4. It's of Pumpkin Egg Nog (or add 2 T Pumpkin Puree to 3/4 C Heavy Cream & mix well).
5. Prepare of Milk.
6. It's of Vanilla Extract.
7. Prepare of Sugar.
8. Prepare of Cinnamon.
9. It's of Ginger.
10. You need of Ground Cloves.
11. It's of Topping.
12. Prepare of Softened Butter.
13. Prepare of Flour.
14. You need of Brown Sugar.
15. It's of or 1/8 tsp Salt.
16. You need of Cinnamon.
17. You need of Ginger.
18. Prepare of Ground Cloves.
19. You need of Pecans.

Combining Texas toast, pumpkin purée, eggs, and almond milk, this dairy-free French Toast casserole is the perfect breakfast for a crisp Fall morning! Pumpkin Pecan French Toast Bake step by step. Cut bread slices as needed to fill bottom of dish. How to Make Pumpkin Stuffed French Toast: Read on for the detailed step-by-step ingredients and instructions, or scroll down for tips and the printable recipe card.

Pumpkin Pecan French Toast Bake step by step

1. Grease an 8' square, glass baking dish. Cut bread slices as needed to fill bottom of dish. Set aside..
2. Whisk eggs. Add milk, pumpkin eggnog, & vanilla and whisk until blended well. (If pumpkin eggnog is out of season, add 2 Tablespoons (or to taste) Pumpkin Puree to 3/4 Cup Heavy Cream & mix well. Use in place of Pumpkin Eggnog.).
3. Add sugar, cinnamon, ginger, & ground cloves & mix until well blended. (If using pumpkin puree & heavy cream in place of Pumpkin Eggnog, increase sugar from 2 T to 4 T)..
4. Pour mixture over bread in baking dish. Make sure all bread is completely soaked with egg mixture. Cover with foil and refrigerate overnight..
5. Remove Baking Dish from Refrigerator about 30 minutes before baking..
6. Preheat oven to 400°F..
7. Chop Pecans & set aside..
8. In mixing bowl, add butter, flour, brown sugar, salt, cinnamon, ginger, & ground cloves. Using a pastry blender, blend ingredients until butter is pea size. (Or, use a food processer.) Fold in Pecans & mix until well blended. (Or, in a food processer, pulse a few times.).
9. Remove foil from baking dish, and sprinkle topping on egg soaked bread. Place baking dish on a large baking pan and bake for 35 mins. (Halfway thru baking, if top is browned sufficiently, place foil lightly on top.) After 35 mins. test doneness of French Toast by inserting a butter knife into middle. If knife comes out clean, French Toast is done..
10. Let set 5 to 10 minutes and serve. Can serve with warmed maple syrup or top with whipped cream. I enjoyed it plain..

This recipe is made with simple ingredients you'd find in any French toast recipe - bread, eggs, milk, a little sugar. This overnight pumpkin french toast bake is the perfect dish for chilly fall mornings. It's topped with a chunky spiced pecan streusel. Soups, one-pot meals, and overnight bakes are everything right now. Our family seems to have caught a virus that won't go away.