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Pumpkin Pie French Toast


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  • 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


Adapted from


Step 1

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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