Pumpkin French Toast with Eggnog
Baked Pumpkin French Toast with Eggnog is flavored with pumpkin puree, pumpkin spice, cinnamon, and eggnog, for the best holiday breakfast.
Perfect for the holidays, our family loves this pumpkin spice French toast casserole, because you make it ahead, pop in the fridge, and then it’s ready to bake in the morning! We love a good eggnog stuffed french toast, and this one is everything seasonal (with pumpkin and eggnog). The dried cranberries add just the right amount of sweetness!
Why we love this breakfast casserole
This eggnog stuffed french toast is so easy to make for the holidays! Grab a 9×13 cake pan, make sure you butter it well (for the best flavor), and layer the ingredients. Cover and refrigerate overnight, to allow the eggnog pumpkin mixture and eggs to soak into bread.
Make the night before. In the morning, flip the bread over, add the simple cinnamon and sugar mixture. Bake!
You can serve this breakfast cassserole on a “board” for Thanksgiving or Christmas morning. Serve with a side of fruit, and your favorite toppings, like jam, syrup, lemon slices, and powdered sugar.
If you love a stuffed french toast, you can also try our Banana Bread Brioche French Toast or if you’re not an eggnog lover, try our Pumpkin Maple French Toast Bake recipe!
Gather thees ingredients
- Loaf King’s Hawaiian Sweet Round Bread: this bread make the casserole so soft and fluffy, but you can use any soft bread
- Eggs
- Pumpkin puree: we always keep cans of pumpkin stocked in the pantry, espcially in fall and winter months
- Eggnog: buy seasonal fresh eggnog (in the milk section of grocery store)
- Vanilla
- Pumpkin Pie spice
- Nutmeg
- Cinnamon
- Salt
- Sugar
- Dried Cranberries
- Maple syrup
- Butter: use butter for preparing the 9×13 pan, and also for serving
- Powdered sugar (for dusting)
How to make pumpkin french toast
- Butter sides and bottom of a 9×13 pan and set aside. Arrange bread slices in dish, fitting slices in tightly.
- Using a mixer, beat the eggs; add in the pumpkin puree, egg nog, vanilla, salt, nutmeg, and pumpkin pie spice. Mix until smooth.
- Pour mixture over bread in prepared baking dish; turn slices to coat completely with egg mixture. Cover and refrigerate for 8 hours overnight.
- In the morning, preheat oven to 350 degrees. In a small bowl, combine sugar and cinnamon.
- Turn the bread slices over, and generously sprinkle the top with cinnamon-sugar.
- Bake until bread is puffy and golden brown.
How do you serve an overnight stuffed french toast?
Sprinkle with dried cranberries (optional); serve with maple syrup!
Versitility of pumpkin puree
Pumpkin puree is versatile in soups, desserts, oatmeal, and plenty of breakfast recipes. We also love it in chili, a pumpkin butter board, and this Real Pumpkin Spice Latte Recipe. We keep it stocked in our pantry year-round.
Tips and substitutions
- For the bread: Use a premade bread, or cinnamon raisin bread. You can also use a soft brioche bread (like cinnamon twist).
- For the eggnog: Replacce with your favorite milk.
- Generously butter the pan or the bread will stick.
- Use sugared cranberries in place of the dried.
- Optional to leave out the pumpkin, and replace with orange juice and orange zest.
- To make it gluten free: Use gluten free bread. Be sure all other packaged ingredients are gluten free.
- Make it dairy free: Use your favorite dairy free milk.
- Make it vegan: Use your favorite plant-based milk.
More french toast recipes to try:
Baked Berry Mascarpone Stuffed French Toast
Trader Joe’s Brioche French Toast Board
Fall French Toast Breakfast Board
Pumpkin French Toast with Cinnamon Toast Crunch
Get the Recipe:
Baked Egg Nog Pumpkin French Toast
Ingredients
- 1 16 0z loaf King’s Hawaiian Sweet Round Bread, cut into 3/4 inch slices
- 8 eggs
- 3/4 cup pumpkin puree
- 1 1/4 cups egg nog
- 1 tsp. vanilla
- 1 tsp. pumpkin pie spice
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
- 3 Tbsp. sugar
- 2 tsp. cinnamon
- Dried cranberries, optional
- Maple syrup
Instructions
- Butter sides and bottom of a 9×13 pan and set aside. Arrange bread slices in dish, fitting slices in tightly.
- Using a mixer, beat the eggs; add in the pumpkin puree, egg nog, vanilla, salt, nutmeg, and pumpkin pie spice. Mix until smooth.
- Pour mixture over bread in prepared baking dish; turn slices to coat completely with egg mixture. Cover and refrigerate for 8 hours overnight.
- In the morning, preheat oven to 350 degrees. In a small bowl, combine sugar and cinnamon.
- Turn the bread slices over, and generously sprinkle the top with cinnamon-sugar.
- Bake about 30 minutes, or until bread is puffy and golden brown.
- Sprinkle with dried cranberries (optional); serve with maple syrup!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
really nice recipe with the egg nog and love that it’s baked and with cranberries to cut the sweetness of any syrup, etc, thank you for sharing this recipe
Yum. I have never done a baked french toast but know I’m missing out because I LOVE french toast. LOL. I think my favorite memory was having my oldest, her hubby, my nephews and inlaws as well as my hubby, youngest and I around the table for a TG breakfast, since oldest was going to be at her hubby’s sisters house for lunch. Hearing everyone laugh and enjoy each other is so nice and cousins who are still just as close now as when they were little even though they don’t get to see each ohter often.