This post may contain affiliate links. Please read our disclosure policy.
Blueberry Pumpkin Baked French Toast is a healthy breakfast recipe my kids and I go ga-ga over.
The inspiration recipe for this Blueberry Pumpkin French Toast 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.
Another option with this Blueberry Pumpkin Baked French Toast is adding a crumble topping. I tried this out this morning, wowsers, it’s decadent and amazing. We didn’t even need syrup because it added just the right amount of sweetness.
If you plan to make this into a freezer meal, simply follow all the instructions up until right before you bake it, and then wrap tightly and freeze.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
For the Casserole:
- 2 loaves French baguette, cut into 1” cubes
- 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 blueberries (Note: You can use frozen, but may need to bake longer and add a little less milk.)
- ¼ cup melted butter
- ¼ cup real maple syrup, plus more for serving
For the Crumble Topping (optional):
- 1/2 cup all-purpose flour (sub: whole wheat flour)
- 1/2 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick cold butter, cut into pieces
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Make It Now:
- Preheat oven to 375°F. Grease one 9×13 inch or two 8×8 inch baking dishes with baking spray.
- Spread out the bread pieces in the greased pan(s).
- In large bowl, whisk together eggs, milk, pumpkin, brown sugar, vanilla, cinnamon, and salt.
- Pour evenly over bread and toss to coat completely. (Freezing instructions begin here.)
- Cover and refrigerate overnight.
- Optional: In a small bowl, use a fork to combine all of the ingredients for the crumble topping until it’s a course crumble. Seal and place in the refrigerator until ready to bake the casserole.
- Just before baking, sprinkle blueberries (and optional crumble topping) on top.
- If you don’t use the crumble topping, then follow this step. In a small sauce pan or in a bowl in the microwave, heat butter with the maple syrup until melted. Drizzle over the berries.
- Bake for 30-35 minutes, until set. (Note: If using frozen blueberries, you may need to bake longer due to extra moisture.)
- Serve with more maple syrup, if desired.
Freeze For Later: Follow Steps 1-4. Wrap the casserole in a few layers of plastic wrap and foil. Freeze.
Prepare From Frozen: Let thaw in the fridge overnight. Bake uncovered as directed. You may have to cook it longer if partially frozen. Cover with foil if it starts to get too brown.
Want More Pumpkin Recipes?
With YEARS worth of content and recipes on Thriving Home, it can be easy to forget about some amazing pumpkin recipes that we have shared over the years. Here are our Top 10 Pumpkin Recipes that you simply must try!