Pumpkin Caramel Pecan Baked French Toast

This Pumpkin Caramel Pecan Baked French Toast recipe is irresistibly good and is perfect for serving to overnight guests or at a holiday brunch!

Pumpkin Pecan Baked French Toast Recipe

What is it about breakfast foods that makes them so good? Is it that you are “breaking the fast” and pretty much anything will taste good? I don’t think so because I love eating breakfast foods any time of the day. I must not be the only one because I heard that a well known fast food place is going to start offering their breakfast all day. If I have one issue with breakfast foods, it’s that many of the take a lot of time or attention when cooking for a family. Things like omelets, pancakes and French toast have to be cooked individually while you stand by keeping an eye on them. So, sometimes I skip those things and make breakfast recipes like Ham and Potato Breakfast Casserole, Bacon and Cheese Quiche and Hashbrown Crust Breakfast Pizza. And now I have a new favorite…this Pumpkin Caramel Pecan Baked French Toast!

French Toast Casserole

Stir brown sugar, chopped pecans, and pumpkin pie spice into melted butter. Spread into a greased 9×13 in pan. Line the pan with 1 1/2-inch thick slices of French bread cut at a diagonal.

Pumpkin French Toast Bake Recipe

Beat the eggs, half-n-half, pumpkin puree (I used Libby’s canned pumpkin) until smooth. Slowly pour the mixture over the French bread slices in the pan. Cover the pan and place in the fridge for at least one hour or overnight.

French Toast Bake Recipe

Bake uncovered at 375 degrees for 35-40 minutes.

Baked French Toast Recipe

Remove from the oven and flip the pan over onto a rimmed baking sheet so that the caramel pecan bottom is now the caramel pecan top!

Pumpkin Caramel Pecan French Toast Recipe

Serve with a dusting of powdered sugar and warm maple syrup.Β This Pumpkin Caramel Pecan Baked French Toast is a fantastic way to start the day! Try making it during the holidays for overnight guests or serve it at a holiday brunch. And if you are like me, you might even make it for dinner one night.

Pumpkin Caramel Pecan Baked French Toast
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 10 slices
Ingredients
  • 1 stick butter
  • 1 cup brown sugar
  • ½ cup chopped pecans
  • 1 tsp pumpkin pie spice
  • 4 eggs
  • 1 cup half-n-half
  • 1 cup pumpkin puree (I used Libby's canned pumpkin)
  • 1 loaf French bread
Instructions
  1. Stir brown sugar, chopped pecans and pumpkin pie spice into melted butter. Spread into a greased 9Γ—13-inch pan.
  2. Line the pan with 1½-inch thick slices of French bread cut at a diagonal.
  3. Beat the eggs, half-n-half, pumpkin puree until smooth. Slowly pour the mixture over the French bread slices in the pan. Cover the pan and place in the fridge for at least one hour (or overnight).
  4. Bake uncovered at 375 degrees for 35-40 minutes.
  5. Remove from the oven and flip the pan over onto a rimmed baking sheet so that the caramel pecan bottom is now the caramel pecan top!

Image HTML map generator

Pumpkin Magic Custard Cake | Pumpkin Mug Cake | Pumpkin Silk Pie
Pumpkin Butterscotch Bars | Maple Glazed Pumpkin Coffee Cake | Slow Cooker Pumpkin Pecan Bread Pudding

Share With Your FriendsPin on PinterestShare on YummlyShare on FacebookShare on StumbleUponTweet about this on TwitterShare on Google+Email this to someone

Comments

  1. SANDY says

    QUESTION, IN THE RECIPE IT SAYS TO PUT THE SPICE IN THE BUTTER, THEN LATER IT SAYS TO PUT IT IN THE MIX WITH THE EGGS, DO YOU DIVIDE THE SPICE OR IS IT TO BE DOUBLE AMOUNT. I DONT EAT THIS, MAKING IT FOR SOMEONE ELSE.

    • says

      Hi Sandy! How nice of you to make this for someone! You put the spice in with the butter mixture. I’ve updated the wording of the recipe. Thanks!

  2. Nicole says

    Hi! Just wondering what size can of pumpkin puree. Making this tonight for Thanksgiving breakfast tomorrow!

    Thank you and Happy Thanksgiving!

    Nicole

    • says

      Hey Nicole! Sorry, I’ve been away from my computer. Had a grooms dinner last night and baking/cooking for Thanksgiving today. I bought the 15 ounce can but didn’t use all of it for the recipe. Happy Thanksgiving! ~Tonia

  3. Jenny says

    I made this last night for this morning’s breakfast – soaked it all night. Obviously, the pecan layer was amazing (how could it not be?) … but I didn’t feel like there was much pumpkin flavoring to it. I used Libby’s pumpkin; and even used a little extra pumpkin pie spice (Penzey’s spice). Thoughts on what I might have done wrong?

  4. Mariah @ Mariah's Pleasing Plates says

    This is the breakfast of my dreams!! I love that you added caramel! Pinning! I can’t wait to find an excuse to make this!

Leave a Reply

Your email address will not be published. Required fields are marked *