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Pumpkin Caramel Pecan Baked French Toast

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

Pouring Caramel on Pumpkin Pecan Baked French Toast

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!

add bread slices to pan

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.

pour pumpkin mixture over bread

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.

baked french toast in pan

Bake uncovered at 375 degrees for 35-40 minutes.

caramel and pecans on french bread

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 on plate

Serve with a dusting of powdered sugar and warm maple syrup. 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 Pecan Baked French Toast Recipe

Pumpkin Caramel Pecan Baked French Toast

Yield: 10 slices
Prep Time: 1 hour 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 55 minutes

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

Ingredients

Instructions

  1. Stir brown sugar, chopped pecans and pumpkin pie spice into melted butter. Spread into a greased 9×13-inch pan.
  2. Line the pan with 1 1/2-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!
Nutrition Information:
Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 391Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 107mgSodium: 406mgCarbohydrates: 48gFiber: 3gSugar: 23gProtein: 9g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.

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© The Gunny Sack
Cuisine: American / Category: Breakfast
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Comments

  1. Amy says

    Just made this. The bread was still soggy and hadn’t absorbed as much of eggs as is typical. The caramel bottom is also very loose and not sticking to bread. Cooked extra 10 minutes and still very loose. Looks unappetizing and texture/taste same. Wondering how the photo looks so crisp?

    Reply

    • Tonia says

      Hmmm…I’m not sure what happened there! French toast bake isn’t supposed to be crisp like monkey bread would be, but the caramel part did get…well…carmelized. Maybe my bread was drier?

      Reply

  2. Heather says

    This didn’t quite work for me. Much of the pecan layer stuck to the pan and then it became hard once it cooled. The egg mix also seemed a little thick. After 4 hours, it still had not absorbed as much as it probably should have. It basically tasted good, but it was a notch below great.

    Reply

  5. 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.

    Reply

  7. Nicole says

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

    Thank you and Happy Thanksgiving!

    Nicole

    Reply

    • Tonia 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

      Reply

  8. 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?

    Reply

  11. 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!

    Reply

  13. Maryanne @ the little epicurean says

    I’m eating oatmeal and sipping on tea for breakfast…wishing I had some of your fabulous pumpkin french toast!

    Reply

  16. Nutmeg Nanny says

    This looks so good! LOVE the use of pumpkin and caramel and sorta wish I could have this for breakfast tomorrow…..yum!

    Reply

  20. Kacey @ The Cookie Writer says

    I am not even a fan of pumpkin but there is no way I could not like this! I just bought a roasting pumpkin to make homemade pumpkin puree and now have a recipe to try with my leftovers 🙂

    Reply

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