Baked Pumpkin French Toast - AE Dairy Recipes

Baked Pumpkin French Toast

Print recipe as: 3x5 | 4x6 | 8.5x11


For the French Toast:

  • 1 loaf French Bread
  • 2 large eggs
  • 2 1/2 cups AE Milk Nog
  • 1 cup pumpkin puree (not pie filling)
  • 3/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cut into pieces


Spray a 9 x 13-inch baking pan with cooking spray. Cut French bread into cubes and evenly place in the pan.

In a large bowl, mix together eggs, milk nog, pumpkin puree, vanilla extract, cinnamon, and nutmeg. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.

In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces and cut into the dry mixture using a pastry cutter or fork. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.

When you’re ready to bake, let the French toast come to room temperature for about 30-45 minutes. While oven preheats to 350 degrees F., top French toast with crumb mixture. Bake for 45-55 minutes, or until the French toast is set and golden brown. We like this topped with AE Yogurt Whipped Cream.

Adapted from

Makes 12 servings


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