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!
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.
ht: My bestie friend, Kelley, for the original and delicious (albeit not healthy!) recipe.
- 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.
- Preheat oven to 375 degrees.
- Arrange bread in greased pans.
- In large bowl, whisk together eggs, milk, pumpkin, brown sugar, vanilla, cinnamon, and salt.
- Pour evenly over bread and toss to coat completely.
- Cover and refrigerate overnight.
- Just before baking, sprinkle berries (and optional crumble topping) on top.
- If you don't use the crumble topping:
- In small sauce pan or in microwave, heat butter with maple syrup over medium heat until melted. Drizzle over berries.
- Bake about 30-35 minutes until set.
- Dust with powdered sugar (optional) and serve with maple syrup.
Do all instructions, including the drizzle of butter/syrup, but freeze before baking.
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.