Pumpkin Baked French Toast

Hi friends! It’s been years!

OK, not really. It feels that way though. Between work, an internship, and studying for the GRE, this is a very busy season of life. Not that I’m complaining! All good things coming down the pipeline.

Hello. It’s me.

Good news for you all is that I HAVE been cooking and photographing a lot behind the scenes; I just haven’t been able to actively post recipes. So look forward to my unleashing of that backlog 🙂

Today’s recipe was made when my family recently visited. One of the great things about living in D.C. is that it’s a very tourist-friendly city. So many national monuments and Smithsonian museum with no admission fees. With the Frigons staying at my place, I wanted to have an easy breakfast prepped that would feed a crowd. I (of course) also wanted to stick with a seasonal, Thanksgiving-y theme. Enter: pumpkin french toast casserole!

Is is gross to compare this to stuffing? #ThanksgivingObsessed

The beauty of this dish is that it involves very minimal hands-on time. I literally spent five minutes whipping all the ingredients together on Friday night and baked it Saturday morning. Have family coming in for the holidays? Test this one out and let me know what you think!

Recipe serves six people and is inspired by Emilie Eats.

Please tag @garlichead on Instagram so I can see your beautiful creations!


  • 12 slices bread of choice (challah also works, or anything thick + crusty)
  • 1 and 1/4 cups pumpkin puree
  • 1 cup almond milk
  • 1 can coconut milk (light or full-fat)
  • 3/4 cup chia seeds or ground flax seeds
  • 1 tablespoon corn starch
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • 1/2 cup raisins (optional)
  • 1 diced apple (optional)
  • 1/2 cup pecans (optional)


  1. Slice bread into 1/2 inch cubes. Add to a 9 x 13 inch baking dish.
  2. In a large bowl, add pumpkin, almond milk, coconut milk, chia/flax seeds, corn starch, vanilla, and spices. Stir to combine and set aside for five minutes to thicken slightly.
  3.  If using, add optional toppings to batter.
  4. Pour mixture over bread in baking dish. Stir so that all cubes are evenly coated. Using a spatula, press bread into pan slightly.
  5. Cover the pan with foil and place in the fridge overnight.
  6. The next morning, preheat the oven to 375.
  7. After removing the foil, bake for 45 minutes.
  8. Let cool for 10 minutes, then serve as desired! I like it with coconut cream or yogurt, extra pecans, and of course a hearty swig of maple syrup. I hope you enjoy!


3 thoughts on “Pumpkin Baked French Toast

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