This healthy pumpkin pie French toast bake is all you need to impress guests for an easy-to-make, cozy brunch this fall. ~Sprouted grains bread, pumpkin, pumpkin pie spice, maple syrup, pepitas~
It’s no secret that I love French toast — especially the baked kind. Moreover, I love every derivation of cinnamon on the planet: pumpkin pie spice, apple pie spice… just, all the fall spices. When I combine those two loves into one? Obvious answer: pumpkin pie French toast bake.
To be completely honest, I didn’t know for sure how this would turn out. For one, I knew it would be ridiculously orange, and sometimes uniformly colored foods in a large pan look straight-up sketchy. You know, like those times in childhood when your mom tried to make a casserole out of whatever’s left in your fridge/pantry, and then calls it something like “hamburger rice casserole” to entice you. And then you try it and it’s awful. Not that I know from experience.
Okay…to be fair, my mom is one of the best cooks I know. But even she would admit that hamburger rice casserole was SKETCH. Turns out, this healthy pumpkin pie French toast bake is not one of those times, pinky promise.
And two, well, I’m just never entirely sure how what I make will turn out… so there’s that 😉
So let me tell you why you need French toast bakes in your cooking repertoire.
- Brunch. The holiday season is coming up, and you’re probably going to have guests stay overnight at some point. French toast bakes are so so perfect for serving a crowd (both small and large). You just make up the night before (or morning of, whatever works), toss it in the oven, and you’ve got yourself a multi-serving brunch dish.
- Leftovers. What about when it’s just for one or two people? You have breakfast leftovers all week. An ideal situation, if you ask me.
- Well-Balanced. Eggs, whole grains, milk, and fruit — it’s all there! Well, in the case of pumpkin pie French toast bake, you’ve got a vegetable (your kids will have no idea that you secretly put a vegetable in something they’re about to drown in maple syrup).
And possibly what I love most about French toast bakes is that they’re so adaptable. Once you get the bread-egg-milk ratio down, you can pretty much change it up with whatever flavor theme you want. I went with pumpkin pie for obvious reasons 😉
^See? It’s exactly like French toast… in a really cube-y sorta way.
Anyway, since we’re all here, I’ll just tell you that I had quite the productive Saturday. Not only did I find an awesome wedding gift for my friend, but I also finally stumbled upon the perfect reading spot. You guys, I’ve been looking for the perfect bench or picnic table or spot-under-a-tree for years. I have found some good ones, but none of them perfect — and let me tell you, this one was everything I could ever want in a reading spot.
It’s a wooden picnic table within walking distance from my apartment, in a sunny spot next to a few business buildings. It’s sort of on a little side street with plenty of huge trees, and not much traffic. The seats are the perfect distance below the tabletop so that I can lean against it and not have to awkwardly slouch. And, perhaps most importantly, not one bug. No surprise ants — or worse, *spiders*. Just a clean, bug-free, comfy picnic table. I plan to finish a few books and crossword puzzles there, to say the least.
But now it’s Sunday, which is always both good news and bad news. Bad news, obviously, because the weekend is as good as OVER. (…I get a little dramatic on Sunday mornings).
The good news? You have the whole morning to enjoy a coffee and make this awesome healthy pumpkin pie French toast bake. It’s warming, cozy, healthy, and all things fall. Plus, I think pumpkin pie spice has a way of making you forget you have to go back to work or school tomorrow…
^Nope. That was wishful thinking.
But it does have a way of making Sunday mornings pretty awesome.Print
Healthy Pumpkin Pie French Toast Bake
A healthy pumpkin pie baked French toast recipe with sprouted grains bread, pumpkin, pumpkin pie spice, and lightly sweetened with maple syrup. Perfect for brunch for a crowd, or breakfast throughout the week.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 9
- Category: Breakfast
- Method: Bake
- 12 slices sprouted grains bread (or favorite whole grain bread)
- 5 eggs
- 3 egg whites
- 3/4 cup milk (any kind will do)
- 1/2 cup canned pumpkin*
- 1/3 cup pure maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- Large handful of pepitas (or any nut)
- Preheat oven to 350 degrees.
- Spray a 9×13″ baking dish with nonstick spray, or line with parchment paper. Cut bread into 1-2 inch cubes, and distribute evenly into prepared baking dish.
- In a large bowl, thoroughly whisk together eggs, milk, pumpkin, maple syrup, and spices. Pour mixture evenly over bread cubes, ensuring that the majority are coated. Sprinkle pepitas (or any nut) over the top.
- Bake at 350 for 30 minutes, or until French toast batter is solidified. Allow to cool for 5 minutes.
*Careful not to choose pumpkin pie filling.
*Feel free to substitute cinnamon, nutmeg, cloves, and ginger for 2 tsp (or more) pumpkin pie spice.
*Optional: Chill unbaked French toast in the fridge overnight and pop it in the oven in the morning.