Blueberry Pumpkin Baked French Toast

  This Blueberry Pumpkin Baked French Toast is good for you and delicious!

Blueberry Pumpkin Baked French Toast is a healthy breakfast recipe my kids and I go ga-ga over.  The original recipe was too white carb and sugar-laden for me.  So, I used whole wheat bread (just leftover heels and stale bread that I had stored in the freezer), added some pumpkin for extra nutrition, and cut back on the sugar amounts.  It’s delicious and freezes well before baking.  Stay tuned because I’m also going to share an individual muffin version of this soon!This Blueberry Pumpkin Baked French Toast is good for you and delicious!

Another option with this recipe is adding a crumble topping. I tried this out this morning and it was delicious. We didn’t even need syrup because it added just the right amount of sweetness.

To freeze: Do all instructions, including the drizzle of butter/syrup/crumble topping, but freeze before baking.

Blueberry Pumpkin Baked French Toast
Serves: One 9x13 pan
  • 2 loaves French baguette, cut into 1” slices (not too crusty - 24 slices)
  • 8 eggs
  • 2½ cups milk
  • ¾ cup firmly pack brown sugar
  • ¾ cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 1½ teaspoon ground cinnamon
  • ¼ tsp salt
  • 2-3 cups fresh or frozen blueberries (I used frozen)
  • ¼ cup butter
  • ¼ cup real maple syrup
  • ---
  • Ingredients for crumble topping (optional):
  • ½ cup Flour
  • ½ cup Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Salt
  • 1 stick Cold Butter, Cut Into Pieces
  • Store crumble topping in airtight container until right before baking.
  1. 1) Preheat oven to 375 degrees.
  2. 2) Arrange bread in greased pans.
  3. 3) In large bowl, whisk together eggs, milk, pumpkin, brown sugar, vanilla, cinnamon, and salt.
  4. 4) Pour evenly over bread and toss to coat completely.
  5. 5) Cover and refrigerate overnight.
  6. 6) Just before baking, sprinkle berries (and optional crumble topping) on top.
  7. If you don't use the crumble topping:
  8. 7) In small sauce pan or in microwave, heat butter with maple syrup over medium heat until melted. Drizzle over berries.
  9. 8) Bake about 30-35 minutes until set.
  10. 9) Dust with powdered sugar (optional) and serve with maple syrup.
  11. To freeze: Do all instructions, including the drizzle of butter/syrup, but freeze before baking.
  12. To bake from freezer: Let thaw in the fridge overnight. Bake as directed. You may have to cook it longer if partially frozen. Cover with foil if it starts to get too brown.
This Blueberry Pumpkin Baked French Toast is good for you and delicious!

ht: My bestie friend, Kelley, for the original and delicious (albeit not healthy!) recipe.


  1. Hi there! I’ve been enjoying your recipes! Just wondering if you came up with a muffin recipe for the blueberry pumpkin french toast yet? Im searching for a blueberry muffin recipe!
    Thanks so much! Love your site!

  2. Rachel says

    Great question! Actually, yes, I have one that I keep meaning to post! Thank you for the reminder! Quickly, you’ll want to follow the directions in this recipe, place the contents in two 12-cup well-greased muffin tins and bake for about 12-15 minutes (until the muffins are set). If you want to freeze, let cool and place them in a freezer bag and lay flat in the freezer. My kids loved these!

  3. Pingback: Homemade Wheat Sandwich Bread

  4. Pingback: DIY Household Tips To Save Your Family Money - DIY Mother

  5. Deborah says

    What is the servings amount per casserole?

  6. Heidi says

    Can this be made the day of rather than the day before as you mention?

    • Holly says

      I’d love to know this too! Why does it have to refrigerate overnight?

      • Rachel says

        It doesn’t necessarily have to. I often don’t. But letting it sit overnight does allow the flavors to really get into every part of the casserole and the egg mixture to soak into the bread.

  7. Heidi says

    To freeze, do you mean we should even freeze it with the blueberries on top?

  8. Rachel says

    Yes, you can freeze with the berries on top.

  9. Jill says

    Would this work with regular sliced whole wheat sandwich bread from the grocery store, or is the texture too soft and not hearty enough for the custard? I always have the heels left over, and I doubt anyone will mind eating them if I use them in this!

  10. Pingback: “Real Food Meets Reality” Menu Plan: November 14-20 | Thriving Home

  11. Pingback: A Video Tour Through Rachel’s Freezer: Healthy Recipes + Money Saving Ideas! | Thriving Home

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Posted in Eat Well, Recipe, Breakfast, Eat Well, Eat Well, Recipe, Freezer Meals, Freezer Breakfast, Eat Well, Recipe, Freezer Meals, Eat Well, Recipe, Breakfast, French Toast, Pancakes, Waffles & More, Eat Well, Recipe · Tagged