Baked Pumpkin French Toast with Eggnog is flavored with pumpkin puree, pumpkin spice, cinnamon, and eggnog, for the best holiday breakfast.

Baked Egg Nog Pumpkin French Toast

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!

Baked Egg Nog Pumpkin French Toast

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)

Baked Egg Nog Pumpkin French Toast

How to make pumpkin french toast

  1. Butter sides and bottom of a 9×13 pan and set aside. Arrange bread slices in dish, fitting slices in tightly.
  2. Using a mixer, beat the eggs; add in the pumpkin puree, egg nog, vanilla, salt, nutmeg, and pumpkin pie spice. Mix until smooth.
  3. Pour mixture over bread in prepared baking dish; turn slices to coat completely with egg mixture. Cover and refrigerate for 8 hours overnight.
  4. In the morning, preheat oven to 350 degrees. In a small bowl, combine sugar and cinnamon.
  5. Turn the bread slices over, and generously sprinkle the top with cinnamon-sugar.
  6. 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!

Baked Egg Nog Pumpkin French Toast

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.

Baked Egg Nog Pumpkin French Toast

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

Baked Egg Nog Pumpkin French Toast
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Get the Recipe:

Baked Egg Nog Pumpkin French Toast

Easy breakfast and brunch dish that’s prepped the night before, for easy cooking in the morning! Perfect for the holidays, made with pumpkin and egg nog!
Cook Time: 30 mins
Yield: 6

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!
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baked pumpkin french toast