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!

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. 

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!

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.

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!

Happy Wednesday, everyone. Hope this brings a little happiness to the middle of your weeks. Hugs and kisses!

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Cinnamon Raisin Pumpkin French Toast Bake

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!
  • Author: Sarah Fennel
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
Scale

Ingredients

  • 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

Instructions

  1. Grease a large casserole dish with butter. Set aside.
  2. 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.
  3. 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!

 

19 comments

Avatar
Mary Ann | The Beach House Kicthen
Reply

Oh, this dish brings happiness to my day Sarah! It looks like a win-win! Yum!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you Mary Ann! Anything that brings happiness to your day is a winner, I’d say 🙂

Avatar
Nicole ~ Cooking for Keeps
Reply

So SO pretty! My goodness!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you Nicole!

Avatar
Erica
Reply

I love the addition of pumpkin! Sounds so perfect for a holiday breakfast Sarah. I’m totally with you on sneaking some of the cubes without people noticing 😉

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Oh heck yes, that’s pretty much the reason I made it into a bake 😉

Avatar
Jennifer @ Seasons and Suppers
Reply

What a perfect breakfast and ideal that it can be made ahead!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Easy holiday entertaining is paramount 🙂

Avatar
Christine @ Cooking with Cakes
Reply

did you magically hear about my weakness for overnight bakes?! because DAMN GIRRRRL!!! mama needs this in her liiife! so yummy looking 🙂 pinned x

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

No but I’m totally with you!! Thank you Christine!!!

Avatar
Medha @ Whisk & Shout
Reply

This is the star of any post-Thanksgiving brunch! So delicious- I love that cinnamon raisin flavor 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Oh heck yes, you know it girl!!

Avatar
Liz @ Floating Kitchen
Reply

Oh I like the way you think – rugged looking top so you can take a few bites and no one will notice. Yeah, that’s basically my whole life summed up right there. Gorgeous, Sarah. You make breakfast casserole look damn sexy.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yes yes yes. This is why I like you 🙂

Avatar
Andie Mitchell
Reply

My MTV True Life episode would be: “I am not an evolved human being.” This french toast is everything good — and mostly because it starts with challah. There’s nothing better! It’s soft and fluffy, and soaks up that custard in the most perfect way.

Make this for me! xoxo

Avatar
Jessie Elliot
Reply

Hi Sarah,
That one is something I haven’t tried and that is something! Really looking forward to try your Cinnamon Raisin Pumpkin French Toast (oh the name..). Interesting is maybe the first thing that comes to my mind. Thank you for sharing!

Avatar
Megan {Country Cleaver}
Reply

There is nothing that makes me happier than baked french toast on the weekend or holiday! I am so making this with the last of the pumpkin I have open!

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