Pumpkin Apple French Toast Bake

As my previous post stated, I went way overboard at the apple orchard this fall and have a few apple recipes to share! Unfortunately, I didn’t take any photos of this one either…because we devoured it so quickly!!

I’d made a Pumpkin French Toast bake a couple years back that I wasn’t too fond of. I love pumpkin pancakes, but somehow, the pumpkin flavor didn’t permeate the bread, and I’d been left with soggy bread atop a layer of eggy pumpkin. Not the best breakfast I’d ever had!

However, this fall, with the abundance of apples we’d picked. I was determined to find a pumpkin apple French toast bake that worked. I wanted us to be able to enjoy a warm, spiced, fancy-feeling breakfast on busy weekday mornings. I did some research and came up with the below recipe, thanks in large part to the Baked Apple French Toast from Minimalist Baker!

Pumpkin Apple French Toast Bake

Ingredients

  • 10-12 apples, peeled, cored, and sliced into about 1" cubes
  • 1 teaspoon cinnamon
  • 1/4 cup maple syrup
  • 6-8 slices sandwich-sized whole wheat bread (NOTE: I used a round rustic Pumpkin Seed Multigrain loaf from Trader Joe's, and I used about half the loaf. The pumpkin seeds in the bread lend a nice crunch to the final product!)
  • 6 eggs
  • 1 cup canned pumpkin
  • 2 cups unsweetened almond milk
  • 1 additional teaspoon cinnamon
  • 1 teaspoon nutmeg

Instructions

  1. Preheat the oven to 350*.
  2. Stir apple slices with maple syrup and cinnamon, and pour into a glass baking pan.
  3. Bake for about 45 minutes, turning occasionally to make sure they don't roast too long and turn to applesauce/mush.
  4. While apples are roasting, tear bread into 1" cubes and set aside.
  5. Whisk eggs, almond milk, pumpkin, cinnamon, and nutmeg together.
  6. Place bread cubes into the egg mixture and stir, pressing down to ensure bread soaks up the liquid.
  7. When apples are done cooking, remove from oven.
  8. Spread bread cubes evenly over the top of the apples.
  9. Set oven to 375*.
  10. Bake on center rack for about an hour, or until edges are crispy and center is no longer wet.

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