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Pumpkin Spice French Toast Bake

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“I may have gotten a little carried away over the holidays when it came to buying canned pumpkin. The last two years there was a canned pumpkin shortage and I didn't want to run out of it in the middle of the year when there are no cans of pumpkin in the grocery store. Now I find myself with a large stockpile of canned pumpkin, just in case. We have Pumpkin Chocolate Chip Muffins and Cookies regularly. But I wanted to change it up a little! Here is a fun new recipe I encourage you to try.”
12hrs 45mins

Ingredients Nutrition


  1. Place torn French bread pieces into a lightly greased 8x8-inch glass baking dish.
  2. Sprinkle the cinnamon, ginger, allspice and nutmeg over the bread pieces and toss lightly.
  3. In a mixing bowl, whisk together the eggs, milk, canned pumpkin and maple syrup. Pour over the spiced bread pieces.
  4. Cover with Saran Wrap and refrigerate overnight. In the morning, preheat the oven to 350°F. Remove the plastic wrap and bake for 40 to 45 minutes.
  5. During the last 20 minutes of baking, cover lightly with a piece of foil to prevent browning of the bread pieces.
  6. Let cool slightly before cutting. Sprinkle with powdered sugar and maple syrup. Serve with a side of fresh fruit.

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