Pumpkin French Toast Bake

This Pumpkin French Toast Bake is a yummy, seasonal breakfast casserole that has all the deliciousness of french toast, but it’s incredibly easy to make and feeds a crowd.

Hi Friends!

Today one of my favorite blogger friends is back with another delicious recipe for you guys! Remember when Meme from Living Well Kitchen shared this Peanut Butter Cookie Dough Dip back in July? It was a HUGE hit with you guys so I asked her to come back and this time she has a flavorful Fall breakfast to share! Be sure to go check out her blog for more delicious recipes!


If we meet on the street any time soon, you’ll probably be thinking Wow, that girl is kinda orange. I wonder why…

Well, it’s because I’ve been consuming pumpkin like it’s my job – my job to share healthy pumpkin recipes that are still really delicious.

People go crazy for pumpkin the second it gets even remotely cool outside Starbucks starts pumping out Pumpkin Spiced Lattes {pumping pumpkin pun intended, obviously}.

And I’ve been on a pumpkin recipe creating rampage… In fact, I did pumpkin week on my blog including Pumpkin Pie Smoothies, Pumpkin Chili, Pumpkin Cornbread, and more. But I saved my favorite recipe for this guest post.Do you realize how hard it was to keep this recipe in my folder without posting it? It was really tough.

You see, I have this condition where I am incapable of keeping trivial things a secret. {Don’t worry, I can keep a real secret if I need to}.

For example, if I buy someone a Christmas present the first of October, you can guarantee that I’ll be telling them about it by Halloween. A really delicious new recipe falls in this category as well.

Luckily, I have family and friends who “listen” as I discuss my neverending stream of recipe ideas and creations. They are the people I tell all my recipe adventures about before I post them on the blog. I’m sure they tune me out as I describe what I’ve made, what I want to try, and what failed.

Speaking of failed, the first two attempts of this recipe were quite the disasters.

When I mentioned to Lindsay that I wanted my guest post to be for a Pumpkin French Toast Casserole, I knew it’d be a good one. What I didn’t know is that my first {and second} attempt would not be.

I’m the first one to admit when a recipe is not blog worthy, but it pains me to throw away food. So I ate the not-perfect versions of this breakfast casserole that I knew would be a hit, if only I could get the proportions of ingredients correct. Eventually, my persistence paid off. And with each day, I’m pretty sure I turned just a little more orange.

Curious as to how many cans of pumpkin I’ve gone through in the past two weeks? Nine. I know right?! No wonder I’m looking incredibly seasonable {read: orange} 😉


Pumpkin French Toast Bake

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Having people over for brunch? Make this Pumpkin French Toast Bake! Bursting with pumpkin flavor and perfectly spiced, this overnight casserole is sure to be a hit!

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: serves 6-8 1x



  • 1 tsp coconut oil or butter
  • 8 oz. whole wheat bread {about 89 slices}, torn
  • 8 eggs
  • 1 1/4 cups milk {I used 1%}
  • 1/4 cup no sugar added applesauce
  • 1/4 cup maple syrup
  • 1 cup pumpkin puree
  • 1 TBSP vanilla extract
  • 2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt


  1. Spread coconut oil or butter in a 9×13 inch baking dish. Put the torn bread in an even layer in the prepared baking dish. Set aside.
  2. Whisk together eggs, milk, applesauce, maple syrup, pumpkin puree, vanilla extract, cinnamon, cloves, nutmeg, and salt. Pour mixture over the bread in the baking dish. Cover and refrigerate overnight or at least 4 hours.
  3. When ready to eat, remove casserole dish from refrigerator. Preheat oven to 350°F. Bake the Pumpkin French Toast Casserole in the preheated oven for 35-40 minutes, until cooked through {If it starts to get too brown, just cover lightly with foil and bake until done}. Serve with extra maple syrup if desired.

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Huge thanks to Meme for another great recipe!



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