I absolutely love this Make Ahead Pumpkin French Toast Recipe because it takes all the hassle out of busy mornings but still delivers that cozy, warm pumpkin spice flavor we all crave in the fall. When I first tried this, I was amazed at how simple it is to prepare the night before, yet it tastes fresh and perfectly baked come morning. You’ll find that making it ahead not only saves you time but also allows the flavors to soak right into the bread for a richer bite.
This recipe is especially great for hosting holiday breakfasts or when you want a comforting brunch without the stress. I’ve made it for my family on chilly weekends, and they go crazy for it every time — the pumpkin and cream cheese blend gives it that special something you won’t get from your typical French toast. Trust me, once you try this Make Ahead Pumpkin French Toast Recipe, it’ll become your go-to for festive mornings and beyond.
Why You’ll Love This Recipe
- Prep Ahead Convenience: You mix everything the night before so mornings are stress-free and easy.
- Delicious Pumpkin Flavor: The pumpkin pie spice and canned pumpkin add warmth and fall vibes.
- Creamy Texture: The blend of cream cheese product with eggs delivers a soft, custardy inside with crisp edges.
- Perfect for Entertaining: This recipe scales well and impresses guests with minimal morning effort.
Ingredients You’ll Need
Each ingredient in this Make Ahead Pumpkin French Toast Recipe plays an important role in building that deliciously soft, flavorful custard that soaks into the bread. Here’s a bit about what to look for when shopping.
- Eggs: Use large fresh eggs for best binding and custard richness.
- Milk: Regular milk works great, but whole milk adds extra creaminess.
- Canned Pumpkin: Make sure to use pure pumpkin puree, not pumpkin pie filling, for the right texture.
- Sugar: Adds just the right touch of sweetness to balance the spices.
- Vanilla: Quality vanilla extract enhances the overall flavor without overpowering it.
- Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves brings that classic pumpkin taste.
- Philadelphia Cream Cheese Product: This adds creaminess and a slight tang that complements the pumpkin perfectly.
- Challah or Egg Bread: Thick slices absorb the custard well and maintain a tender texture after baking.
- Maple Syrup: The perfect sweet topping that pairs beautifully with pumpkin and spice.
Variations
I love customizing this Make Ahead Pumpkin French Toast Recipe depending on the season or what I have on hand. You can easily tweak it to suit your taste or dietary needs, making it your own cozy classic.
- Nutty Upgrade: Add chopped pecans or walnuts on top before baking for a delightful crunch; my family can’t get enough of this textural contrast.
- Gluten-Free Option: Swap challah for a sturdy gluten-free bread—just be mindful that it may absorb a bit more liquid.
- Spice it Up: Experiment with adding a pinch of cayenne or extra cinnamon if you like a little warmth and depth in your pumpkin spice.
- Dairy-Free Version: Use a plant-based cream cheese and milk alternative; this still creates a gorgeous custard that’s just as tasty.
How to Make Make Ahead Pumpkin French Toast Recipe
Step 1: Blend Your Custard Mixture
Start by combining the eggs, milk, canned pumpkin, sugar, vanilla, and pumpkin pie spice in a blender. Blend until everything is smooth and fully incorporated. Then add the Philadelphia cream cheese product and blend again until you get that silky custard texture—this is the secret to the creamy richness I adore in this recipe.
Step 2: Soak Your Bread Overnight
Pour your custard mixture into a 13×9-inch baking dish. Dip each thick slice of challah (or egg bread) into the custard, making sure to soak both sides well but without falling apart. Layer the slices in the baking dish, stacking them neatly to fit. Cover the dish tightly and refrigerate overnight. This step is crucial—it gives the bread time to fully absorb all those pumpkin-spice flavors, so your French toast bakes up tender and delicious.
Step 3: Bake for Golden Perfection
The next morning (or whenever you’re ready), heat your oven to 400°F. Take the soaked bread slices out and place them in a single layer on baking sheets sprayed with cooking spray. Let the extra egg mixture drip back into the dish to avoid soggy toast. Discard any leftover custard. Bake the slices for about 12 to 15 minutes—or until they’re puffed, golden brown, and slightly crispy on the edges. Be sure to flip them halfway through for even cooking; I like to set a timer so I don’t forget!
Pro Tips for Making Make Ahead Pumpkin French Toast Recipe
- Use Thick, Sturdy Bread: I’ve found that challah or egg bread holds the custard well without disintegrating, giving you perfect texture every time.
- Don’t Skip Overnight Soaking: This slow soak is what makes the custard really seep into the bread, so don’t rush it or you’ll miss out on that tender inside.
- Flip Carefully Mid-Bake: Gently turn your French toast halfway through baking to prevent uneven browning or soggy spots.
- Discard Leftover Custard: I learned that baking with leftover custard can cause sogginess, so it’s best to use what’s necessary and discard the rest.
How to Serve Make Ahead Pumpkin French Toast Recipe
Garnishes
I typically top my pumpkin French toast with a generous drizzle of warm maple syrup — it’s classic and irresistible. Sometimes, I add a sprinkle of powdered sugar or some toasted pecans for crunch and visual appeal. Fresh berries or a dollop of whipped cream make it extra special, especially if I’m hosting brunch with friends.
Side Dishes
My favorite sides to accompany this recipe are crispy breakfast sausages or thick-cut bacon, which cut through the sweetness nicely. I also like serving it with fresh fruit salad or roasted cinnamon-spiced apples to keep that cozy, fall theme going strong.
Creative Ways to Present
For special occasions, I layer slices of pumpkin French toast on a platter, sprinkle with pecans, and surround with mini pumpkins or cinnamon sticks for a festive look. Individual servings in ramekins with a dusting of nutmeg give a charming touch if you want a more elegant presentation. Little touches like edible flowers or a cinnamon stick as a stirrer in your coffee make the whole breakfast feel like a celebration.
Make Ahead and Storage
Storing Leftovers
I store leftover slices in an airtight container in the fridge for up to 3 days. I gently layer parchment paper between slices to prevent sticking. This helps maintain their texture and flavor so you can enjoy a quick breakfast without any fuss.
Freezing
This recipe freezes beautifully. After baking, let the slices cool completely, then wrap each piece individually in plastic wrap followed by foil or place them in a freezer-safe bag. They last up to 2 months this way, making them perfect for meal prepping or spontaneous mornings.
Reheating
To reheat, I pop frozen slices straight into a toaster oven or regular oven at 350°F for about 10 minutes until warm and slightly crisp. Avoid microwaving if possible since it can make the toast soggy. This method keeps the outside crisp and inside soft, just like fresh.
FAQs
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Can I use other types of bread for this recipe?
Absolutely! While challah or egg bread works best for its texture and thickness, you can also use brioche or Texas toast. Just make sure the slices are about ¾ inch thick to soak up the custard nicely without falling apart.
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Do I need to soak the bread overnight?
Soaking overnight is highly recommended because it allows the bread to absorb all the pumpkin custard flavors, resulting in a tender center and deliciously baked finish. If you’re short on time, try to soak for at least 1-2 hours, but overnight yields the best results.
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Can I make this recipe vegan or dairy-free?
You can! Use plant-based milk like almond or oat milk, and substitute the cream cheese product with a vegan cream cheese spread. Just note the texture might be slightly different, but it’s still creamy and delicious.
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What’s the best way to reheat leftovers?
I heat leftover slices in a toaster oven or regular oven at 350°F for about 10 minutes. This keeps the outside crisp and the inside soft without turning soggy like a microwave sometimes does.
Final Thoughts
This Make Ahead Pumpkin French Toast Recipe holds a special place in my breakfast rotation because it’s simple, comforting, and lets me enjoy pumpkin flavors without the morning rush. I hope you’ll give it a try for your next cozy weekend or holiday brunch — it really makes mornings feel special and relaxed. Plus, it’s the kind of recipe that invites smiles all around the table, and that’s why I keep coming back to it year after year.
Print
Make Ahead Pumpkin French Toast Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: Overnight soaking plus 35 minutes (20 min prep + 15 min bake)
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Make Ahead Pumpkin French Toast recipe is a delicious and convenient way to enjoy a festive breakfast. The creamy pumpkin and warm spices blend beautifully with challah bread soaked overnight, then baked to golden perfection. Perfect for holiday mornings or any time you want a comforting, flavorful brunch.
Ingredients
Custard Mixture
- 6 eggs
- 1 cup milk
- 1 cup canned pumpkin
- ½ cup sugar
- 1 Tbsp. vanilla extract
- 1 tsp. pumpkin pie spice
- ½ cup Philadelphia Cream Cheese Product
Bread and Topping
- 12 slices challah or egg bread, ¾ inch thick
- ¾ cup maple syrup
Instructions
- Prepare Custard Mixture: Blend together eggs, milk, canned pumpkin, sugar, vanilla extract, and pumpkin pie spice in a blender until smooth and well combined. Add the Philadelphia Cream Cheese Product and blend again until the mixture is creamy and lump-free.
- Soak Bread: Pour the custard mixture into a 13×9-inch baking dish. Dip each slice of challah bread into the custard mixture, coating both sides thoroughly. Arrange the soaked bread slices in the dish, stacking if needed to fit. Cover the dish and refrigerate overnight to allow the bread to soak up the flavors.
- Preheat Oven: On the next day, preheat your oven to 400°F (200°C). Prepare baking sheets by spraying them with cooking spray to prevent sticking.
- Arrange Bread for Baking: Remove the soaked bread slices from the custard, letting any excess drip back into the dish. Place the slices in a single layer on the prepared baking sheets. Discard any custard mixture left in the baking dish that was not absorbed.
- Bake: Bake the bread for 12 to 15 minutes or until puffed and golden brown. After 8 minutes, carefully turn the slices over to ensure even baking on both sides.
- Serve: Serve the pumpkin French toast warm, topped generously with maple syrup.
Notes
- Recipe by Kraft Canada, republished with permission.
- Using challah or a similar thick, egg-rich bread enhances texture and flavor.
- Refrigerating overnight allows the flavors to deepen and the bread to absorb the custard fully.
- Cooking spray prevents sticking and promotes even browning on baking sheets.
- Turning the bread halfway through baking ensures a uniform golden crust.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 12g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg
