Tired of all the delicious, seasonal pumpkin recipes yet? I didn’t think so. Here’s another one for a Baked Pumpkin French Toast that is so good, it tastes more like dessert than breakfast.

After seeing so many baked french toast recipes floating around lately, I decided to give one a shot, even though I’m not a huge fan of french toast. I decided to make my egg mix a little more healthy and a little more seasonal by adding pumpkin puree, and pumpkin pie spice, and using Egg Beaters instead of real eggs. I also used some leftover challah bread that we had for dinner on a Friday night.

The prep was very easy. It took me all of 10 minutes. Then I just set it in my fridge overnight and popped it in the oven in the morning. My house smelled AMAZING while it was baking! And it was delicious. Seriously, DELICIOUS.

Each serving was 8 Points, which isn’t too bad considering this was a large and filling serving topped with real maple syrup. You could probably shave off a point or two by using low calorie syrup, but in my opinion, a dish this divine deserves the good stuff. I was quite full at just 1 serving.

This would make a perfect Christmas morning breakfast recipe (just let it bake while you are opening presents!) or even for the morning after Thanksgiving (if you don’t plan on eating dinner leftovers for breakfast like I’ll be doing). Regardless of when or how you eat it, this is one Baked French Toast Recipe you must try.

Enjoy!

Baked Pumpkin French Toast Recipe

Wendy Zitzman

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What an amazingly delicious breakfast treat! Perfect for Christmas morning or the day after Thanksgiving. This could be the world’s perfect French toast recipe.

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285 kcal

Equipment

1 Oven

Ingredients

1 loaf of challah bread - I used the one from Trader Joe’s
1½ cups liquid egg substitute - like Egg Beaters
½ cup pure pumpkin puree
1 ½ cups fat free milk
1 tsp pumpkin pie spice
2 tbsp vanilla
2 tbsp pumpkin butter
½ cup maple syrup

Instructions

Lightly spray a 9x13 baking dish with non-fat cooking spray.
Cut entire loaf of challah into 1 inch cubes, and place bread cubes into baking dish,
In a large bowl, whisk together milk, egg substitute, pumpkin puree, vanilla extract, pumpkin pie spice, and pumpkin butter until well combined.
Pour egg mixture over bread cubes, pushing down with a spoon, until all bread is soaked and mostly covered.
Cover dish with saran wrap and refrigerate overnight.
In the morning, pre-heat oven to 350 degrees.
Put baking dish into oven and bake for about 30 – 45 minutes.
Cut into 8 servings, and top each serving with 1 tbsp maple syrup.