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Easy Overnight Pumpkin French Toast Bake: Light & Cozy

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A light and cozy overnight pumpkin French toast bake that feels indulgent but doesn’t weigh you down. Perfect for busy mornings, meal prep, and crowd-pleasing brunches.

Ingredients

Scale
  • 1 cup whole milk
  • 1/2 cup plain Greek yogurt
  • 3/4 cup pumpkin puree (100% pure pumpkin)
  • 3 large eggs, room temperature
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 loaf (12-14 ounces) day-old brioche or challah, cut into 1-inch cubes
  • 1 tablespoon melted butter or coconut oil (for greasing the dish)
  • 2 tablespoons chopped pecans or walnuts (optional topping)
  • 1 tablespoon brown sugar (optional topping)
  • 1/2 teaspoon cinnamon (optional topping)
  • Pinch of flaky sea salt (optional topping)

Instructions

  1. Prep the Bread: Cut the day-old brioche or challah into 1-inch cubes (about 8-9 cups). Spread on a baking sheet and let sit out for an hour if fresh, or toast at 300°F for 8-10 minutes if short on time.
  2. Make the Custard: In a large bowl, whisk together whole milk, Greek yogurt, pumpkin puree, eggs, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and uniform orange color (about 2 minutes).
  3. Assemble the Bake: Grease a 9×13-inch baking dish with melted butter or coconut oil. Place bread cubes evenly in the dish. Pour custard over the bread, pressing down gently with a spatula to ensure absorption.
  4. Rest and Refrigerate: Cover tightly with plastic wrap or foil. Refrigerate for at least 4 hours, preferably overnight (8-12 hours).
  5. Bake: Preheat oven to 350°F. Remove dish from fridge and let sit on counter for 15 minutes. If using topping, mix pecans, brown sugar, and cinnamon; sprinkle over top. Bake uncovered for 35-40 minutes until golden brown and custard is set (center jiggles slightly but knife inserted comes out clean).
  6. Rest Before Serving: Let cool for 5-10 minutes before cutting. Serve warm, drizzled with extra maple syrup or a dollop of Greek yogurt if desired.

Notes

For best results, use day-old bread and let it soak overnight. If top browns too quickly, tent with foil for last 10 minutes. Leftovers keep in fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin French toast bake, overnight French toast, pumpkin breakfast, fall breakfast, easy brunch, light French toast, cozy breakfast

Find it online: https://tastytuck.com/easy-overnight-pumpkin-french-toast-bake-light-and-cozy/