Pumpkin French Toast Bake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 1x
- Category: Breakfast
Ingredients
Scale
French Toast:
- 2 cups oat milk or any other milk alternative
- 6 eggs
- ½ cup pure maple syrup
- 1 tsp vanilla bean paste or vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 16 oz 1 loaf pumpkin brioche bread, cut into 1-inch cubes
Streusel Topping:
- â…” cup coconut sugar or substitute cane sugar (brown sugar, or monk fruit sweetener)
- ¼ tsp sea salt
- ½ cup all-purpose flour or a 1:1 gluten-free flour blend
- ½ cup butter (melted)
Instructions
- Preheat the oven to 475°F and grease a 9×13-inch pan with butter or non-stick spray.
- In a large bowl, whisk together oat milk, eggs, maple syrup, vanilla bean paste, cinnamon, and pumpkin pie spice. Set aside.
- Cut the pumpkin brioche bread into 1-inch cubes and place them in the greased pan.
- Pour the milk mixture over the bread cubes, ensuring each piece is coated. Use a spoon to gently mix.
- In a small bowl, combine melted butter, flour, coconut sugar, and salt to make the streusel topping. Crumble it evenly over the French toast bake.
- Cover the pan with foil or parchment paper and bake for 30 minutes.
- Allow it to cool for 10 minutes, then slice and enjoy!
Notes
- Grease the pan well to prevent sticking.
- Ensure each bread piece is thoroughly coated with the milk mixture.
- Cover the bake with foil or parchment paper during baking. If using parchment, secure the sides with oven-safe clips.
