Baked Pumpkin Maple Walnut French Toast

I just love French toast.  And, it is finally feeling a little like fall around here, so it is also pumpkin time.  I just can’t think of a better thing to have for breakfast than this Baked Pumpkin Maple Walnut French Toast.  I mean this is just so good.

And, it is a little bit better for you than most French toast.  I used whole wheat bread from the bakery -of course, you could make your own.  And, pumpkin is super good for you – lots of vitamin A.  Plus, it is not fried.  I mean it has butter drizzled over it, but have you ever noticed how much butter you use when frying French toast.  It absorbs a huge amount.  It also has a little syrup drizzled over the top, so you could probably get by without adding syrup if you want to keep the sugar down.  I just couldn’t resist the syrup this time though.

I layered the bread in the baking dish and then poured the pumpkin mixture over the top, and let it sit in the refrigerator for about 30 minutes.  We did actually eat this for breakfast, so I went and took a shower and dried my hair while it was in the refrigerator.  If you cover it, it could probably be refrigerated for even longer.  I am thinking that it could even be one of those overnight things, but I have not actually tried it, so I can’t say for sure.

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Baked Pumpkin Maple Walnut French Toast

Author Michelle

Ingredients

• 8 slices whole wheat bread
• 1 cup pumpkin puree (I used canned, but fresh would be better.)
• 1 cup milk
• 4 eggs, beaten
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 cup (1/2 stick) butter, melted
• 1/4 cup maple syrup
• 3 tablespoons walnuts, chopped
• More butter and maple syrup for serving, if desired.

Instructions

1. Place bread in a 7″ x 11″ baking dish. You will need to overlap it.
2. Stir together pumpkin, milk, eggs, cinnamon, ginger, and nutmeg. Pour over bread. Refrigerate for about 1/2 hour so that the bread can absorb the mixture.
3. Remove from refrigerator and preheat oven to 350 degrees.
4. Stir together melted butter and syrup. Drizzle over bread.
5. Bake for 25 minutes.
6. Remove from the oven and sprinkle walnuts over the top. Cover with foil. You just need to lay a piece of foil over the top. It doesn’t need to be sealed. You just don’t want the toast to get too brown or to burn the walnuts.
7. Bake for an additional 5 to 10 minutes or until mixture is set.
8. Serve with additional butter and maple syrup, if desired.

Courses Breakfast