Pumpkin Chai Baked French Toast
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian, Gluten-Free (optional), Dairy-Free (optional)
Ingredients
Scale
- 1 large loaf of sourdough or brioche bread (about 10–12 cups cubed)
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 6 large eggs
- 2 cups whole milk or oat milk
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon chai spice blend (cinnamon, ginger, cardamom, cloves, and a pinch of black pepper)
- 1/2 teaspoon salt
- 1/2 cup chopped pecans or walnuts (optional)
- Butter for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking dish with butter or a non-stick cooking spray to ensure the French toast doesn’t stick to the sides.
- Cut your loaf of bread into 1-inch cubes. If the bread is very fresh, you can toast the cubes lightly in the oven for 5-10 minutes to dry them out, which helps them absorb the custard without becoming soggy. Place the cubes into the prepared baking dish.
- In a large mixing bowl, whisk together the eggs, pumpkin puree, milk, maple syrup, vanilla extract, chai spice blend, and salt. Continue whisking until the mixture is completely smooth and the pumpkin is fully incorporated into the liquid.
- Pour the pumpkin custard evenly over the bread cubes in the baking dish. Use a spatula to gently press down on the bread to ensure every piece is coated. If you have time, let it sit for 15-20 minutes (or overnight in the fridge) to let the bread soak up the flavors.
- Sprinkle the chopped pecans or walnuts over the top if you are using them. Place the dish in the center rack of the oven and bake for 40 to 50 minutes. The top should be golden brown and the center should be set but still slightly springy.
- Remove the dish from the oven and let it cool for about 5 minutes. This allows the custard to set further, making it easier to slice and serve. Serve warm with your favorite toppings.