Go Back
Print

Pumpkin French Toast Bake

Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12

Ingredients

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:

  • ⅔ 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 9x13-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.