5 from 102 votes
Baked Pumpkin French Toast with Brown Sugar Sauce
This baked pumpkin French toast casserole combines cubed brioche bread soaked overnight in a custard of eggs, heavy cream, canned pumpkin, spices, and sugars. The dish bakes until golden and puffed, then is served with a warm, rich brown sugar sauce containing butter, cream, bourbon, and vanilla extract.
Prep Time
15 mins
Cook Time
50 mins
Additional Time
1 d
Total Time
1 d 1 hr 5 mins
Servings:
8
people
Calories:
540 kcal
Course:
Dessert
Cuisine:
French, American
Ingredients
PUMPKIN FRENCH TOAST
- 1 brioche bread sliced into 3/4 inch thick cubed
- 8 egg extra large
- 2 cups heavy cream
- 1 cup pumpkin canned
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice homemade
- ¼ teaspoon salt
- butter to butter the ovenproof dish, unsalted
OPTIONAL
- granulated sugar
BROWN SUGAR SAUCE
- ½ cup butter unsalted
- ½ cup brown sugar
- ¼ cup heavy cream
- ¼ cup bourbon
- 1 tablespoon vanilla extract
Instructions
PUMPKIN FRENCH TOAST
- Cut the Brioche bread (or Challah loaf) into cubes. Butter an ovenproof 3-quart rectangle baking dish.
- Whisk together the eggs, heavy cream, sugars, canned pumpkin, pumpkin spice, vanilla extract, and salt in a large bowl.
- Place the cubed bread cubes in the baking dish.Pour the egg mixture over it and press down the cubes. Cover with plastic wrap and place in the refrigerator overnight, or let it sit until all the cream is absorbed.
- Remove from the refrigerator and bring back to room temperature. Preheat the oven to 350℉ degrees.
- Place in the hot oven and cook for 50 minutes. The top will be golden, and it will evenly puff up.
Cup of Yum
OPTIONAL
- Sprinkle granulated sugar over your pumpkin French toast for added sweetness and crunchiness before placing it in the oven.
BROWN SUGAR SAUCE
- Meanwhile, prepare the brown sugar sauce by melting ½ cup butter in a small saucepan over medium-high heat.
- Add brown sugar and ½ cup heavy cream; stir to dissolve the sugar. Remove from heat.
- Stir in Bourbon and vanilla.
- Serve warm Pumpkin French toast with sauce over it.
Notes
- Use either all-purpose or gluten-free flour for the lemon cake batter, adapting to dietary needs.
- Mix the cake batter and frosting using an electric mixer for best results; hand mixing is insufficient for proper texture.
- Do not overmix the cake batter to avoid a dense texture; mix until just combined.
- Test cake doneness with a toothpick; it should come out clean when finished baking.
- Let the cake cool completely before applying the glaze and frosting for best finish.
- Adjust frosting consistency by adding powdered sugar if too thin or lemon juice if too thick, to achieve desired spreadability.
Nutrition Information
Calories
540kcal
(27%)
Carbohydrates
36g
(12%)
Protein
8g
(16%)
Fat
40g
(62%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.5g
(25%)
Cholesterol
270mg
(90%)
Sodium
163mg
(7%)
Potassium
222mg
(5%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
6344IU
(127%)
Vitamin C
2mg
(2%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 540
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 270mg | 90% |
| Sodium | 163mg | 7% |
| Potassium | 222mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 6344IU | 127% |
| Vitamin C | 2mg | 2% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.