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Pumpkin Baked French Toast

Hello Thanksgiving breakfast.

Pumpkin baked french toast- the perfect recipe for Thanksgiving breakfast!

Pumpkin French Toast: A made-from-scratch breakfast casserole with sweet cinnamon and creamy pumpkin in every delicious bite. It’s perfect for feeding a crowd, or for enjoying on a quiet and chilly autumn morning. Simply assemble the night before, and pop it into the oven in the morning for a delicious and comforting breakfast.

Pumpkin baked french toast- perfect for Thanksgiving breakfast.

If this were a Friends episode, it would be called: The one where she has way too much fun taking “pouring shot” photos.

Pumpkin baked french toast. T

Pumpkin French Toast

Pumpkin Baked French Toast

(Serves 4-6)

  • 3 1/2 cups cubed bread (I used Ezekiel, but other types are fine. French bread would be really good in this recipe, as would cinnamon-raisin. Depending on the type of bread, you might need more or less than 3.5 cups. You want enough to fill an 8×8 pan.) (175g)
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice (or just add a little extra cinnamon)
  • sweetener of choice (If you want to top the casserole with syrup post-baking, use 3 nunaturals stevia packs or 3 tbsp sugar. If you’d prefer a sweeter breakfast casserole that needs no topping, increase the amount to 5-6 tbsp)
  • 1 1/4 cups milk of choice (300g) (Depending on your choice of bread, you might need to use less. This is a good amount for the Ezekiel bread.)
  • optional: 2 tbsp butter-type spread of choice (for a more buttery result) (30g)
  • 1 cup MoriNu silken-firm tofu, or 1 cup yogurt of choice (240g)
  • 2 tsp pure vanilla extract
  • 1/2 cup pumpkin puree (I used canned pumpkin) (120g)
  • optional: handful of raisins

In a large bowl, combine all ingredients except bread, and stir very well. (If using the tofu, you should blend these ingredients. Otherwise, just stir by hand.) Grease an 8×8-in baking pan, and pour the cubed bread into the pan. Cover evenly with the wet mixture, then cover the entire dish with a lid or saran wrap and fridge overnight. The next morning, preheat oven to 400 F and cook about 30-35 minutes. Top with maple syrup or your favorite French toast topping (or eat plain, if you opt to use the extra dry sweetener pre-baking.)

View Nutrition Facts

 

And for everyone who asked:

gossip girl costume

Can you guess which Gossip Girl character I was?

I didn’t include costume photos in my original post for a few reasons, the main one being it’s not a very elaborate costume. I didn’t think it was worth posting. I also don’t normally take my camera to parties, which was why the post was made up of recycled photos. In retrospect, I probably should’ve skipped posting on Thursday altogether. But one’s mind doesn’t always think straight on two hours of sleep. (Side note: I borrowed the Chanel bag from a friend, and it’s actually a knock-off from Canal Street in NYC. I’m thinking Serena would not approve. Other side note: I wanted to be Blair, but they said I was too blonde. Yet another side note: …I think I’ve written enough side notes. I’ll stop now.)

Link of the Day: Healthy Pumpkin Recipes

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Published on November 4, 2012

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140 Comments

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  1. Lisa says

    we have already had our Thanksgiving in Canada….so I am thinking that this will be great as a “Happy Monday” breakfast tomorrow……

  2. Melissa @ My Whole Food Life says

    That looks really yummy! It’s funny you mention Canal St in NYC. I have been there a few times. It’s crazy. They had me point to a bag out of a catalog and then ran behind a closed door to get it. My favorite fall breakfast would be pumpkin anything. 🙂

  3. Rebecca Boot says

    It looks like a sort of bread pudding – and very yummy – though I’d never get away with having british bread pudding for breakfast. Any how I have half a pumpkin sat on the work surface may have to try this out!

  4. Lauren says

    Katie you look so pretty!! Thanks for sharing the picture. And this recipe looks so good. Did you use a whole wheat Ezekiel loaf?

  5. Lena says

    This looks really good! But I don’t have any pumpkin (it’s not sold as crazily over here, since we don’t celebrate Halloween – not to mention pumpkin puree can’t be found anywhere) but I might try substituting the pumpkin puree for applesauce/mashed banana and hope for the best. ..

  6. Diane says

    This looks very tasty! I am curious about your calorie estimate, though. You say 51 calories per serving, and that the recipe makes 4-6 servings. With 6 servings, leaving out the butter, using Ezekiel whole grain bread that’s listed as 80 calories per 34 gram slice, using light silken tofu, and using unsweetened soy milk, I calculate 133 calories per serving. Did you calculate your nutritional values based on different serving sizes? Or can you recommend the specific ingredients that will yield 51 calories per serving? Thanks!

    • Chocolate-Covered Katie says

      Sorry about that! When I put the gram amounts of Ezekiel bread into caloriecount’s recipe calculator, it came up as 136 calories. That was a mistake- those online calculators are notorious for mistakes, and I should’ve caught that one. Info is fixed now! (Using Silk unsweet almondmilk.)

  7. The Life of Clare says

    You costume is great! I bet the would have looked awesome all together! This bake looks delicious! That’s one thing I loved about Hawaii, bread pudding for breakfast! Here, in Australia it’s always dessert!

  8. Elly says

    Hey so this probably sounds annoying but in response to what Erin said I tried to figure out the calories and got 180 calories per serving so yeahhh that’s weird, awesome recipe though, I am pretty psyched to try it 🙂

  9. i love tofu says

    My favorite fall breakfast is pumkin spice pancakes:)!!!!
    Your dress looks nice!
    And the french toast is to die for!!!

  10. Dana says

    I literally spend this morning looking for vegan french toast without any luck. Thank you so much I’m so excited to make this!

  11. sarah says

    I have a question about that brand of tofu. Where do I get it and where is it typically located in the grocery store? Can I purchase it at Bi-lo or Ingles? Or is it wholefoods exclusive?

  12. Sally - only gluten free baking says

    This looks so delicious I might have to try it with some of my gluten free bread. I would of guessed you would be Blair to be honest, but you looked great as Serena anyway. I struggle eating in the morning so its just yoghurt or eggs for me. Its also closing in on summer in Australia so it will be fruit salads season soon.

    • Chocolate-Covered Katie says

      Unless I’ve specifically said I haven’t tried an option, I always have tried everything listed :). The yogurt works… just be sure to buy a brand you like. I think vanilla would work well, but I used plain Wholesoy when I tried it that way.

      • kristyn says

        i just put it together and popped it in the fridge to sit overnight. i used a combo of vanilla and coconut yogurt and since i ran out of vanilla extract i used coconut. i also used half canned coconut milk and half silk coconut milk for my milk…and cinnamon raisin ezekial bread. i’m hopeful! i’ll let you know how it turns out 🙂

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