Overnight Cinnamon Raisin Pumpkin French Toast Bake

This recipe combines a sweet and savory breakfast with the flavors of fall. The french toast is topped with pumpkin, cinnamon, and raisins for an irresistible combination that tastes like it took hours to make.

This recipe for Overnight Cinnamon Raisin Pumpkin French Toast Bake is an easy breakfast that will take you just minutes to prepare. It’s a delicious way to start your day!

With challah, raisins, and pumpkin, this overnight french toast bake has a custard-like texture. Because all of the prep work is done the day before, you can enjoy a quick and simple holiday breakfast in the morning!

I alternate between craving a sweet and savory meal every morning. I just want both. Every single time.

I want pancakes and order eggs. I’m making muffins and wishing I’d made a frittata instead. What’s the matter with me?!

One of the reasons I like french toast so much is because of this. All of the delectable eggies are served on large slices of bread slathered with maple syrup. And now my bipolar tastes are content. 

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My newest spin on french toast is this Overnight Cinnamon Raisin Pumpkin French Toast Bake. A complete loaf of beautiful challah bread is sliced into cubes and immersed in a delicious pumpkin custard. The sweet raisins contrast well with the earthy pumpkin. Cinnamon completes the taste profile for a festive and delectable breakfast.

Furthermore, since the bread is chopped into cubes rather than entire slices, you may pick at the casserole dish without leaving any indication of devastation. Do you get what I’m saying?

If you don’t, I admire your self-control. You are a more advanced human being than I am.

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Everyone have a wonderful Wednesday. I hope this brightens your week a little bit. Kisses & hugs!

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  • Sarah Fennel is the author of this piece.
  • 15-minute prep time
  • 30 minutes to prepare
  • Time allotted: 45 minutes
  • Sarah Fennel is the author of this piece.
  • 15-minute prep time
  • 30 minutes to prepare
  • Time allotted: 45 minutes

Scale:

1x2x3x

  • Sarah Fennel is the author of this piece.
  • 15-minute prep time
  • 30 minutes to prepare
  • Time allotted: 45 minutes

Ingredients

  • 1 challah loaf cubed into 1 inch cubes
  • 7 big room-temperature eggs
  • 1 cup pureed pumpkin
  • a quarter cup of light brown sugar
  • 3 quarts of whole milk
  • 1 quart of light cream
  • 1 teaspoon of cinnamon
  • nutmeg (1 teaspoon)
  • a half teaspoon of salt
  • vanilla extract (two tablespoons)
  • a half cup of raisins

Instructions

  1. Using butter, grease a large casserole dish. Remove from the equation.
  2. Whisk eggs in a large mixing basin until light and frothy. Combine the pumpkin puree, brown sugar, milk, cream, cinnamon, nutmeg, salt, and vanilla extract in a large mixing bowl. Pour a tiny quantity (about 3/4 cup) into the casserole dish, then half of the challah cubes into the pan. 1/2 of the raisins should be sprinkled on top. Half of the remaining egg mixture should be poured over the challah, and then the procedure should be repeated with the remaining challah, raisins, and egg mixture. Wrap securely with plastic wrap and refrigerate overnight.
  3. Preheat the oven to 400°F in the morning. Remove the plastic wrap from the french toast bake and set it aside. Bake the challah for 25-30 minutes, uncovered, until golden brown and crispy on top. Allow to cool somewhat before coating with powdered sugar and drizzling with maple syrup!

 

The “pumpkin apple french toast bake” is a breakfast recipe that combines the flavors of pumpkin and apples. It’s a quick, easy, and healthy recipe for the whole family to enjoy.

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