Pumpkin French Toast Bake with Homemade Syrup

Pumpkin French Toast Bake with Homemade Syrup

Gooey Pumpkin French Toast is baked with oozing butter, cinnamon and brown sugar, making it a family favorite fall breakfast!

If you love classic French toast and pumpkin pancakes, then you’ll love this recipe made with cinnamon buttermilk syrup!

French Toast – Pumpkin Style!

Who loves pumpkins? !

We did, and I’m sharing a recipe here today that will convince you that pumpkin shouldn’t be an ingredient used only in the fall. Yes, we all think of pumpkin at that time of year, but it’s an ingredient that can be enjoyed year-round!

why? Because it’s so good, it can be baked on French toast to make it even more delicious!

In fact, kids say it’s a top 3 breakfast recipe, and I agree. Adding pumpkin makes it even more delicious and the cinnamon buttermilk syrup is incredible!

How to Make Pumpkin French Toast Casserole

bread. Cut the bread into 1.5-inch squares. Place in a greased 9×13 pan.

egg mixture. In a bowl whisk eggs, milk, pumpkin pie spice, pumpkin puree, heavy cream, sugar and vanilla. Once mixed, pour over bread cubes and refrigerate overnight. To do this faster, refrigerate for at least 30 minutes.

Strussell. To make powdered sugar, combine flour, brown sugar, cinnamon, pumpkin pie spice, and salt in a bowl. Cut a piece of cold butter. Stir with a fork until crumbly. Refrigerate overnight.

Prepare. Once ready to bake preheat oven to 350.

bake. Sprinkle the top with powdered sugar before baking and bake for 35-45 minutes.

Syrup topping. Make buttermilk syrup by melting butter in a saucepan over medium-low heat. Add sugar, buttermilk, vanilla and cinnamon – beat with a whisk. Add the baking soda and stir until all combined. There will be bubbles at first, then it will go back to normal. Serve hot with French toast removed from the oven.

Tips + Variations

Make Pumpkin French Toast Casserole soak in refrigerator Gives it a slightly bread pudding-like texture. The outside will be crispy, while the bread under the top layer will be soft and smooth.

we used sourdough bread for this recipe. Not only does it taste great, but the texture is perfect.I would stay away from using soft sandwich bread, but you can use other breads such as Texas Toast, Brioche, Bread, or Pullman. Also, using old bread that has become a bit stale does give the dish a nice texture.

we like Pumpkin puree instead of pumpkin butterr because the only ingredient is squash, not other squash mixes mixed with other ingredients.

If you don’t have stale bread, Chop up your bread and place on a tray in a 350 degree oven for about 12-18 minutes, until the bread is slightly crunchy and all dry. Then it will create the right texture for the dish!

make this non-dairy, if you want it dairy-free, use coconut cream instead of heavy cream and cashew milk instead of milk. I recommend these specific substitutes as they will have the most similar texture.

Baked French Toast Muffins A delicious alternative to a casserole. It’s a quick breakfast option. To make this change, grease a muffin tin and lightly pipe the mixture into each tin. Then bake at 350 for 20 minutes.

Top changes:

• powdered sugar
• Agave Syrup
• Honey
• Add walnuts/pecans to your powdered sugar for extra crunch

store information

To do this in advance, Assemble the casserole the night before, cover with foil, and store in the refrigerator until you’re ready to bake in the morning. You can also keep it in the refrigerator for up to 1 month. Thaw overnight in the refrigerator before baking.

While leftovers aren’t exactly the same as freshly baked, you don’t want them to go to waste. shop Leftover toast in an airtight container in the refrigerator for up to 3 days or in the refrigerator for up to 1 month. Reheat in microwave or oven.

leftover syrup Can be stored individually in an airtight container in the refrigerator for 1-2 weeks.

For more breakfast bakes, check out:

Course breakfast

American food

Prep time 15 minutes

Cook Time 40 minutes

Total time 55 minutes

Serving Size 6

Calories 958 kcal

by Lil’ Luna

• 1 loaf of sourdough bread (used Pepperidge Farm)
• 8 eggs
• 2 cups milk
• 2 teaspoons pumpkin pie spice
• 1/2-1 cup LIBBY’S 100% Pure Pumpkin
• 1/4 cup heavy cream
• 1/4 cup sugar
• 1 tablespoon vanilla

Ingredients

• 1/2 cup flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup butter

Cinnamon Buttermilk Syrup

• 1/2 cup butter
• 1 cup sugar
• 1/2 cup buttermilk or 1/2 cup milk plus 1 teaspoon lemon juice
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon

• Cut the bread into 1.5-inch squares. Place in a greased 9×13 pan.

• In a bowl whisk eggs, milk, pumpkin pie spice, pumpkin puree, heavy cream, sugar and vanilla. Once mixed, pour over bread cubes and refrigerate overnight. To do this faster, refrigerate for at least 30 minutes.

• To make powdered sugar, combine flour, brown sugar, cinnamon, pumpkin pie spice, and salt in a bowl. Cut a piece of cold butter. Stir with a fork until crumbly. Refrigerate overnight.

• Once ready to bake preheat oven to 350.

• Sprinkle the top with powdered sugar before baking and bake for 35-45 minutes.

• Make buttermilk syrup by melting butter in a saucepan over medium-low heat. Add sugar, buttermilk, vanilla and cinnamon – beat with a whisk. Add the baking soda and stir until all combined. There will be bubbles at first, then it will go back to normal.

• Serve hot with French toast removed from the oven.

• Please enjoy!

This is a sponsored post written on behalf of Libby’s Pumpkin. As always, opinions are 100% my own. #pumpkin jar 😉

Did you know that LIBBY’S® 100% Pure Pumpkin is a good source of fiber and an excellent source of vitamin A and the antioxidant beta-carotene? !

I didn’t know this until recently, but I’m not surprised that this versatile ingredient has no added salt, sugar, flavors or preservatives. Awesome, right? ! It’s such an interesting ingredient and can be used in many different recipes, from sweet to savory.

As you know, I’ve teamed up with LIBBY’S Pumpkin to share with you a great recipe that showcases its versatility. But, I also wanted to share with you some amazing tips and things you can do with pumpkin that might surprise you. Personally, I don’t know most of them and think you might want to know about them too. 😉

LIBBY’S® Pumpkin Substitution Tips

• You can replace fat or oil with LIBBY’S® 100% Pure Pumpkin to improve the nutrition of your cake or brownies.
• When you replace one whole egg in your favorite recipe with ¼ cup of LIBBY’S® Pumpkin, you can cut calories, cholesterol and fat. See www.verybestbaking.com for recipe ideas.
• You can reduce fat by replacing half of the butter or margarine in baking recipes with LIBBY’S® 100% Pure Pumpkin.
• Replace half of the creamy or crunchy peanut butter with LIBBY’S® 100% Pure Pumpkin and cut the fat in PB&J sandwiches
• Add ¼ cup of LIBBY’S® 100% Pure Pumpkin to ¾ cup of your favorite homemade or canned peppers to reduce sodium per 1 cup.

LIBBY’S® Pumpkin Extra Tips

• Add 2 tablespoons of LIBBY’S® 100% Pure Pumpkin to ½ cup of instant oats for a delicious part of breakfast, it’s a good source of dietary fiber and cholesterol-free!
• Add LIBBY’S® 100% Pure Pumpkin to your store-bought pancake mix for extra flavor and moisture.
• Add 1 serving of LIBBY’S Pumpkin to 3 servings of canned or canned tomato sauce to reduce sodium per serving. Also, “boosted” means at least “good source”, not sure if adding one cup of Libby’s to 3 cups of pasta sauce would achieve at least 10% DV of vitamin A per serving.
• Pour 1/4 cup of LIBBY’S® 100% Pure Pumpkin into an 8-ounce low-fat hot cocoa cup for a full-bodied, savory flavor.
• Add ¼ cup LIBBY’S® 100% Pure Pumpkin to 1 cup store-bought hummus for extra color and natural flavor.
• Add ½ cup of LIBBY’S® 100% Pure Pumpkin to the cooking water for each cup of uncooked rice for a delicious creamy risotto-like rice.

So many great tips and alternative ideas!

For more pumpkin ideas and to download coupons, visit pumpkincan.com.

Enjoying pumpkin French toast fresh from the oven with cinnamon buttermilk syrup is a bit of heaven and I highly recommend trying it, especially if you’re a pumpkin fanatic. So, next time you’re in the baking section, be sure to grab a can and use one of the many different pumpkin ideas you can find on pumpkincan.com.

For more from Libby, be sure to follow them here – Facebook – Pinterest – Twitter.

Please enjoy!

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