Fall Foodie: Pumpkin Pie French Toast

Oh, it’s time. Time for what, you may be wondering. Well, my friends- it is time to dive into some new, filling, fun and most importantly- delicious!– Fall recipes for this incoming season. I spent some time during the final days of Summer researching, practicing (and taste testing, of course) new ways to cook/bake with things like pumpkin, caramel, apples, harvested vegetables, etc., etc. that I am so ready to get right into what is undoubtedly the tastiest time of year here in New England.

To kick things off nice and early this month, I wanted to share this fantastic French toast recipe I’d come across and tried out last week. Stuffed with pumpkin pie and with hints of vanilla and Autumnal spice- this is the perfect breakfast to start what will be a perfect Fall day!



  • Nonstick spray, as needed
  • 1 large loaf challah or brioche bread
  • 3 slices pumpkin pie (homemade or store-bought)
  • 4 large eggs
  • 1¼ cups whole milk
  • ½ cup granulated sugar
  • 1½ tablespoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted
  • Confectioners’ sugar, for serving
  • Maple syrup, for serving


1. Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with nonstick spray.

2. Slice the bread into 6 even pieces (they will be pretty wide) Use a small serrated knife to make a horizontal slit in each piece of bread—don’t cut all the way through. Spoon 3 to 4 tablespoons of the pumpkin pie (mostly filling, but it’s okay if some crust gets in, too!) into the slit in each piece of bread.

3. In a medium bowl, whisk together the eggs, milk, sugar, pumpkin pie spice and vanilla. Gently dip each piece of bread into the egg mixture, allowing it to soak up some of the custard, then transfer it to the prepared baking dish.

4. Drizzle the butter over the bread and transfer the casserole to the oven. Bake until the top is golden and crisp, 20 to 25 minutes. Cool for about 5 minutes before serving. Garnish with a sprinkling of confectioners’ sugar and serve with maple syrup.


If you’re looking for something sweet to keep you full all morning and into the afternoon- look no further than this one. Rich and decadent for sure- this recipe was surprisingly easy to prepare and even easier to eat once I got the first bite of pumpkin pie filling and crust.

So, so good!


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Hi! I'm Ashley. I'm a blogger and a radio personality with a makeup and shoe addiction based out of Boston and the Pioneer Valley. These are my (mis)adventures.

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