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Pumpkin French Toast Bake


"A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings."
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45 m servings 305 cals
Original recipe yields 8 servings


  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 598 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
  3. Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
  4. Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
  5. Bake in preheated oven until golden brown on top, 30 to 40 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 159
  1. 206 Ratings

Most helpful positive review

This was a really great addition to a brunch menu. It was perfectly spiced and not too sweet, but just sweet enough to not need syrup. The crumb topping is an extra special touch. I found I like...

Most helpful critical review

A bit sweet, almost dessert like, but tasty. Will play around with the topping to see if I can cut down on the sugar a bit.

Most helpful
Most positive
Least positive

This was a really great addition to a brunch menu. It was perfectly spiced and not too sweet, but just sweet enough to not need syrup. The crumb topping is an extra special touch. I found I like...

This was fantastic! Thanks for the great recipe. I made a couple of changes to try lightening it up and reducing the number of ingredients used: egg beaters instead of eggs, lower calorie/high...

This was amazing! I didn't make any chages to the recipe except adding an extra teaspon of sugar. For the topping, I used 3 tablespoons of butter and added approximately 1 cup of finely choppe...

I really enjoyed the Frech toast bake, however, an entire loaf of Texas thick-sliced bread is not needed! In step 3 of the directions it states, " Arrange the bread cubes in a single layer", s...

This made a good and filling breakfast this morning. I am one of those people that thinks everything tastes too sweet. I liked that this did not. I didn't have Texas toast bread. I made a loaf o...

great holiday breakfast. changes i made was using pumpkin pie spice instead of seperate spices, and using fresh pumpkin puree instead of cannned (also need about 1/2 cup to a cup more pumpkin) a...

Loved it! My husband liked it and my co-workers gobbled it up! Added 1 tbs nat. (non-alcoholic) vanilla extract, added a dash of more of each spice, used sugar in the raw instead of white sugar,...

This is fabulous! The flavor is very good, and it is not overly sweet. And it isn't mushy. This reminds me more of bread pudding which I love. The only substitution I made was the bread, as ...

Awesome dish! I followed recipe ingredients exactly as listed. I only changed one direction...instead of pouring the mixture on the bread, I dipped the bread slices and placed them in the baking...