There's no better way to start your morning than with this spiced French toast recipe inspired by pumpkin pie. The bread soaks up the custard to ensure a velvety consistency and autumnal flavor in every bite.

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Recipe Summary

prep:
10 mins
total:
2 hrs 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees. Butter an 8-inch square or 2-quart shallow baking dish; set aside. Toast bread on a baking sheet in oven, turning occasionally, until lightly browned, 20 to 25 minutes. Remove from oven.

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  • In a large bowl, whisk together eggs, half-and-half, pumpkin puree, brown sugar, pie spice, vanilla, and salt. Add toasted bread; cover with plastic wrap, pressing it directly onto surface. Place a plate small enough to fit inside bowl on top of plastic; weight with a large canned good. Let soak until bread is saturated, about 25 minutes.

  • Transfer mixture to prepared dish, spreading evenly. Bake on a baking sheet until firm and a toothpick inserted in center comes out clean, 60 to 70 minutes. Serve warm or at room temperature, dusted with confectioners' sugar and topped with whipped cream, if desired.

Reviews (3)

110 Ratings
  • 5 star values: 18
  • 4 star values: 21
  • 3 star values: 42
  • 2 star values: 25
  • 1 star values: 4
Rating: Unrated
11/18/2012
This is a wonderful treat. Love it!! The measurements in the recipe are perfect. You will want to extend the cooking time, however, to 90 minutes. It feels like there's too much liquid, but once it has baked and set for a good 15 minutes, it thickens up just right!! Very easy to make!! My husband normally doesn't like bread pudding, but completely pigged out on this one! I plan to try it again and add a little cognac to see what that might do.
Rating: Unrated
12/15/2010
I believe the recipe should be 1 pint, not 1 quart. I have made this before and it is delicious but you are right, too much liquid is stated in the recipe.
Rating: Unrated
11/25/2010
There is a serious problem with this recipe.It calls for 1 quart of half and half-that is 4 CUPS of liquid.Look at the other bread pudding recipes and they all call for about the same amount of bread but half the liquid.When I started to make this I ended up having to use twice the amount of bread called for in the recipe. Also, cooking on 300 degrees for 60-70 minutes did not cut it--I baked it for 90 minutes and ended up cranking the temp up to 375. Someone messed up big time on this one.
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