A custard-like overnight french toast bake with challah, raisins, and pumpkin. All the work is done the day before, so in the morning you can enjoy a quick and easy holiday breakfast!
I always go back and forth between wanting a sweet and a savory breakfast. I just want both. All the time.
I order eggs and yearn for pancakes. I make muffins and wish I had whipped up a frittata. What’s wrong with me?!
That’s one reason I love french toast so much. You get all the delicious eggies in thick pieces of bread, ladled in maple syrup. And with that, my bipolar tastebuds are happy.
This Overnight Cinnamon Raisin Pumpkin French Toast Bake is my latest take on french toast. It’s made with a whole loaf of golden challah bread, cut into cubes and soaked in a rich pumpkin custard. Little raisins make for a sweet pop against the earthy pumpkin. And cinnamon rounds out the flavor train for a festive and delicious breakfast.
Plus, because the bread is cut into cubes and not full slices, it means you can pick away at the casserole dish without evidence of destruction. You know what I mean?
If you don’t, I applaud your restraint. You are a more evolved human than I.
Happy Wednesday, everyone. Hope this brings a little happiness to the middle of your weeks. Hugs and kisses!
Stay up to date with all things Broma on:Print
Cinnamon Raisin Pumpkin French Toast Bake
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- 1 loaf challah bread, cut into 1 inch cubes
- 7 large eggs, room temperature
- 1 cup pumpkin puree
- 1/4 cup light brown sugar
- 3 cups whole milk
- 1 cup light cream
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup raisins
- Grease a large casserole dish with butter. Set aside.
- In a large bowl, whisk eggs until light and fluffy. Add in pumpkin puree, brown sugar, milk, cream, cinnamon, nutmeg, salt, and vanilla extract. Pour a small amount (about 3/4 cup) into the casserole dish, then spread about 1/2 of the challah cubes into the pan. Sprinkle with 1/2 of the raisins. Pour half of the remaining egg mixture over the challah, then repeat process with remaining challah, raisins, and egg mixture. Cover tightly with plastic wrap and place in fridge overnight.
- In the morning, preheat oven to 400°F. Remove french toast bake from fridge and remove plastic wrap. Bake, uncovered, for 25-30 minutes, until the challah is golden brown and crispy on top. Allow to cool slightly before serving with a dusting of powdered sugar and a large pour of maple syrup!