Baked brunch / sweet breakfast
Golden, custardy French toast baked in one pan for a dramatic, brunch-ready finish. Pumpkin purée, warm spices, and a crisp buttered top create a deeply autumnal bake with soft centers and caramelized edges.
Recipe video
Arrange all ingredients, preheat the oven to 190°C / 375°F, and line a sheet pan with parchment. Butter the parchment lightly for easy release and crisp edges. Cut the bread into thick slices or large cubes and spread it evenly on the tray in one loose layer.
In a large bowl, whisk the eggs until fully smooth. Add milk, cream, pumpkin purée, brown sugar, vanilla, cinnamon, pumpkin pie spice, and salt. Whisk again until the custard is uniform, glossy, and free of pumpkin streaks. This is the critical point: the mixture must be completely homogeneous so every piece of bread bakes with the same texture and flavor.
Pour the custard slowly over the bread, moving across the tray methodically from corner to corner. Turn and press the bread gently so every surface absorbs liquid. Let it stand for 10 minutes, then drizzle with melted butter.
Bake for 28-35 minutes, rotating the pan halfway through, until the top is bronzed, the edges are lightly crisp, and the center feels set rather than wet. Rest for 5 minutes before serving so the custard stabilizes.
Finish with maple syrup, a dusting of cinnamon, toasted pecans if desired, and a spoonful of whipped cream or Greek yogurt.
