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Pumpkin Pecan French Toast Bake
1h 45m$14.07

Pumpkin Pecan French Toast Bake

Cubed French bread bakes in a warmly spiced pumpkin custard beneath a lightly crisp pecan topping. This vegetarian breakfast bake serves six as a light meal.

  • american
  • autumn
  • bread pudding
  • breakfast
  • breakfast casserole
  • brunch
  • french toast bake
  • light meal
  • make-ahead
  • oven-baked
  • pecans
  • pumpkin
  • vegetarian
20 min prep55 min cook6 servingseasy
Cuisine
American

Shopping options

Whole milk · 2 Cup

Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle

100%

In recipe$1.39
To buy$1.39
Details
Kroger · 1 pt$1.39 per packageBuy 1Package use: 100%Product matchEstimated

Day-old French bread, cut into 1-inch cubes · 12 Ounce

Private Selection® French Loaf

75%

In recipe$3.74
To buy$4.99
Details
Private Selection · 16 oz$4.99 per packageBuy 1Package use: 75%Product matchEstimated

Pecans, coarsely chopped · 0.75 Cup

Kroger® Halves Pecans

75%

In recipe$3.59
To buy$4.79
Details
Kroger · 4 oz$4.79 per packageBuy 1Package use: 75%Product matchEstimated

Plain canned pumpkin puree, not sweetened pumpkin pie filling · 1 Cup

Libby's 100% Pure Canned Pumpkin

Sale

57%

In recipe$1.43
To buy$2.49
Details
Libby's · 15 oz$2.79
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$2.49 per packageBuy 1Package use: 57%Product matchEstimated

Large eggs · 6 Each

Kroger® Grade A Large White Eggs

50%

In recipe$0.90
To buy$1.79
Details
Kroger · 12 ct$1.79 per packageBuy 1Package use: 50%Product matchEstimated

Vanilla extract · 2 Teaspoon

Adams Extract® Pure Vanilla Extract

Sale

22%

In recipe$1.55
To buy$6.96
Details
Adams Extract · 1.5 fl oz$7.49
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$6.96 per packageBuy 1Package use: 22%Product matchEstimated

Packed light brown sugar · 0.75 Cup

Kroger® Light Brown Sugar

Sale

18%

In recipe$0.36
To buy$2.00
Details
Kroger · 2 lb$2.29
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$2.00 per packageBuy 1Package use: 18%Product matchEstimated

Unsalted butter · 3 Tablespoon

Kroger® Unsalted Butter Sticks

9%

In recipe$0.31
To buy$3.29
Details
Kroger · 4 sticks / 16 oz$3.29 per packageBuy 1Package use: 9%Product matchEstimated

Pumpkin pie spice · 2 Teaspoon

Spice Islands® Pumpkin Pie Spice

9%

In recipe$0.79
To buy$8.99
Details
Spice Islands · 2 ounce$8.99 per packageBuy 1Package use: 9%Product matchEstimated

Fine salt · 0.5 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

0%

In recipe$0.01
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 0%Product matchEstimated

Cost Summary

Availability unavailable
$14.07

· only what you use

$2.35

per serving · 6 servings

You pay at checkout$38.68
36% used in this recipe$24.61 unused

Cook this recipe

  • Day-old French bread-12 ounces
  • Whole milk-2 cups
  • Large eggs-6 each
  • Plain canned pumpkin puree-1 cup
  • light brown sugar-3/4 cup
  • Pecans-3/4 cup
  • Unsalted butter-3 tablespoons
  • Pumpkin pie spice-2 teaspoons
  • Vanilla extract-2 teaspoons
  • Fine salt-1/2 teaspoon
Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered unbranded roll of aluminum foil on a light neutral background.Aluminum foil
Centered studio photograph of a plain off-white rectangular ceramic baking dish on a light neutral background.Baking dish
Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer
1
Prepare the bread and baking dish
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered studio photograph of a plain off-white rectangular ceramic baking dish on a light neutral background.Baking dish

Wash your hands and clean the work surface. Cut the bread into 1-inch cubes and coarsely chop the pecans. Grease the baking dish with 1 tablespoon softened butter, then spread the bread evenly in the dish.

12 ounces french bread
3/4 cup pecans
1 tablespoon butter
2
Whisk the pumpkin custard
Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Centered stainless-steel balloon whisk on a light neutral background.Whisk

In the large bowl, whisk the eggs, pumpkin puree, 1/2 cup brown sugar, pumpkin pie spice, vanilla, and salt until smooth. Gradually whisk in the milk until evenly combined.

Wash hands and clean utensils and surfaces after handling raw eggs; do not taste the uncooked custard.

6 Each eggs
1 cup pumpkin puree
1/2 cup brown sugar
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups milk
3
Soak the bread
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered unbranded roll of aluminum foil on a light neutral background.Aluminum foil
Baking dish

Pour the custard evenly over the bread. Gently turn the cubes with the spatula, then press them down so each piece is moistened. Cover and refrigerate for 30 minutes to let the bread absorb the custard.

Do not taste the uncooked custard; clean hands and utensils after contact.

4
Heat the oven and mix the topping
Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl

While the bread soaks, heat the oven to 350°F with a rack in the middle. Melt the remaining 2 tablespoons butter in the small microwave-safe bowl. Stir in the remaining 1/4 cup brown sugar and the pecans until evenly coated.

Handle the microwave-heated bowl carefully; it may be hot.

2 tablespoons butter
1/4 cup brown sugar
3/4 cup pecans
5
Add the pecan topping
Aluminum foil
Baking dish

Uncover the baking dish and gently press any dry-looking bread into the custard. Distribute the pecan mixture evenly over the entire bake. Cover loosely with foil, keeping it above the topping.

6
Bake until the center is fully set
Aluminum foil
Baking dish
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer

Bake for 25 minutes. Remove the foil and bake for another 20–30 minutes, until the pecans are lightly crisp, the exposed bread is golden, and the center is set without liquid custard when gently pressed. Check the center with a clean food thermometer without touching the baking dish; it must reach at least 165°F. If the topping browns before the center sets and reaches the required temperature, loosely cover with foil again and continue baking.

Use oven protection when handling the hot dish and foil.

Keep the thermometer probe clear of the dish and clean it before and after use.

7
Rest and serve
Knife
Baking dish

Let the bake rest for 10 minutes so the custard settles. Cut into six equal portions and serve warm.

8

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