Oven Baked Pumpkin French Toast Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 6-7 cups cubed bread (French, Brioche, or Challah)
  • 4 eggs
  • ½ c milk
  • ¼ c heavy whipping cream
  • 2 c pumpkin purée
  • 2 Tbsp brown sugar
  • 1 tsp vanilla extract
  • 1½ tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • Topping:
  • 2 Tbsp flour
  • 2 Tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 2 Tbsp cold butter, diced
  • Additional Toppings:
  • Confectioners Sugar
  • Maple Syrup
  1. *Note: the pumpkin batter can be prepared and bread soaked for one hour or overnight. The longer it soaks the more flavor you will get. If you do soak it overnight, I would reduce the amount of bread to 5-6 cups.
  2. Combine eggs, milk, whipping cream, pumpkin, brown sugar, vanilla extract, and spices in a large mixing bowl. Add chunks of bread and mix until bread is immersed in pumpkin mixture. Cover and refrigerate for one hour to overnight.
  3. When ready to bake, preheat oven to 350 degrees.
  4. Using a cookie scoop, divide soaked bread among 12 muffin tins.
  5. Add topping ingredients to a small bowl. Mix together ingredients until butter is crumbled into small pieces. Top bread with flour mixture.
  6. Bake for 20 minutes.
  7. Sprinkle with confectioners sugar. Serve with great maple syrup.
Recipe by addicted to recipes at https://www.addicted2recipes.com/2016/09/pumpkin-french-toast-muffins/