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.
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Blueberry pumpkin baked french toast is a recipe your family will devour! With the added nutrition from the pumpkin, you can whip up a meal that is healthy and satisfying!
Ingredients
- 2 loaves French baguette, cut into 1” slices (not too crusty – 24 slices)
- 8 eggs
- 2 1/2 cups milk
- 3/4 cup firmly pack brown sugar
- 3/4 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 1/2 teaspoon ground cinnamon
- 1/4 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):
- 1/2 cup Flour
- 1/2 cup Firmly Packed Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1 stick Cold Butter, Cut Into Pieces
- Store crumble topping in airtight container until right before baking.
Instructions
- 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.
Notes
Freezer Meal Instructions:
To freeze:
Do all instructions, including the drizzle of butter/syrup, but freeze before baking.
To Prepare:
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.
Any advice on substituting out dairy? Ty!
I think you would do fine subbing Almond Milk or another non-dairy milk here.
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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!
Yes, you can freeze with the berries on top.
To freeze, do you mean we should even freeze it with the blueberries on top?
Can this be made the day of rather than the day before as you mention?
I’d love to know this too! Why does it have to refrigerate overnight?
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.
What is the servings amount per casserole?
I would say 8-10.
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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!
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!