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    Home » Recipes » Pumpkin Overnight French Toast with Pecan Praline Topping | #PumpkinWeek

    Pumpkin Overnight French Toast with Pecan Praline Topping | #PumpkinWeek

    Sep 25, 2019 · Modified: Jul 9, 2020 by Mackenzie Ryan · This post may contain affiliate links | Disclosure policy in footer.

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    Pumpkin week is a sponsored event that includes gifts to me from the participating brands. All thoughts and opinions are my own, but I think you’ll enjoy this overnight french toast recipe as much as I do. Thank you for supporting the brands that make Food Above Gold happen.

    Nothing says good morning like a ready-to-bake breakfast. Enjoy the best of autumn flavors with this simple pumpkin overnight french toast recipe.

    Two rows of cooked pumpkin french toast with pecan praline topping in a white baking dish.

    Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

    Also known as baked french toast, this overnight french toast recipe is an easy seasonal breakfast. Thick cut slices of bread are soaked in pumpkin puree, eggs, milk, and cream overnight. The next morning, wake up, pour on the pecan praline topping and bake. This makes for a phenomenal breakfast that is done in a flash.

    A slice of french bread floating in pumpkin french toast egg mixture.

    How Long To Soak French Toast

    Normally, french toast only needs to soak in the egg mixture for a moment or two before cooking on the griddle. With overnight french toast however, the bread soaks for up to 12 hours.

    This is made possible by the use of thick cut and slightly stale bread. 

    When you’re loading the egg mixture into the bread, it is important to watch for the bubbles. (As seen in the photo below.)  Those bubbles are a sign of the bread absorbs the liquid. Once the bubbles have stopped rising, you know it is saturated enough to transfer to the baking dish.

    Hands submerging bread into french toast egg mixture showing the bubbles that show when it is done.

    What Kind Of Bread Should I Use?

    My favorite bread to use is a very crusty french bread. It is fairly neutral in its flavor, so it doesn’t make the overnight french toast taste strange. Also, it is sturdy enough that it won’t get too soggy and become more like bread pudding when cooked.

    Pretty much any artisan bread from the bakery will hold its shape well enough. I would avoid any of the pre-sliced loaves that come in the plastic sleeves however. (Think white bread, sandwich bread, etc…)

    Slices of bread lines up in a baking dish.

    #PumpkinWeek

    Enjoy these #PumpkinWeek recipes from our bloggers:

    Pumpkin Drinks:
    Dairy Free Iced Coconut Pumpkin Spice Latte from Frugal & Fit
    Easy Pumpkin Frappuccino from The Bitter Side of Sweet
    Pumpkin Bubble Milk Tea from Daily Dish Recipes
    Pumpkin Pie Milkshake from Seduction In The Kitchen
    Pumpkin Pie Smoothie from Sweet Beginnings
    Pumpkin Red Sangria from Love & Confections

    Pumpkin Breakfasts & Baked Goods:
    Air Fryer Pumpkin Spice Donut Holes from Blogghetti
    Pumpkin Granola from It Bakes Me Happy
    Pumpkin Overnight French Toast with Pecan Praline Topping from Food Above Gold
    Pumpkin Waffles with Orange Cream Cheese from My Sweet Zepol
    Snickerdoodle Pumpkin Bread from Strawberry Blondie Kitchen


    Savory Pumpkin Recipes:
    Pumpkin and Cheddar Pierogies from A Kitchen Hoor's Adventures
    Pumpkin and Sausage Tacos from Our Good Life
    Pumpkin Broccoli Cheddar Soup from The Crumby Kitchen
    Pumpkin Mac and Cheese from Cindy's Recipes and Writings
    Pumpkin Parmesan Risotto with Bacon from Cheese Curd In Paradise

    Pumpkin Desserts:
    Layered Pumpkin Cheesecake Pie from Palatable Pastime
    Mini Pumpkin Pie Hand Pies from The Beard and The Baker
    Pumpkin Butter Cupcakes with Brown Sugar Frosting from The Spiffy Cookie
    Pumpkin Cookies and Cream Ice Cream from Karen's Kitchen Stories
    Pumpkin Gingersnap Cheesecake from The Redhead Baker
    Pumpkin Honey Bun Cake from Family Around the Table
    Pumpkin Pie Cheesecake Brownies from Big Bear's Wife
    Pumpkin Spice Snickerdoodles from Creative Southern Home
    Spiced Pumpkin Pecan Bundt Cake with Maple Glaze from Shockingly Delicious

    A spoon stirring chopped pecans into brown sugar for pecan praline topping.
    Close up of pecan praline brown sugar topping oozing over the top of bread slices.

    How To Turn This Into An Overnight French Toast Casserole

    If you want to make this overnight french toast more like a breakfast casserole, this recipe is simple to convert. Simply cut the bread into cubes instead of slices and stir it into the pumpkin egg mixture. When it bakes, this binds it together better for easier cutting and portioning. The refrigerating and baking will still follow the recipe as written.

    Using this method is like making a breakfast bread pudding. It isn’t bad by any means, but the texture is a bit different. Following the recipe as written right now gives you more texture by leaving the bread crusts exposed. When the bread is cut up and tossed like this, the crust absorbs more liquid and disappears into the casserole.

    Neither method is better than the other, it is all about personal preference.

    Syrup being poured out of a bottle and onto french toast.
    Close up of syrup dripping off of a piece of french toast on a plate.  The french toast has pecans on it.

    Tips For This Overnight French Toast Recipe

    • Use homemade pumpkin puree for a rustic flavor.  Homemade pumpkin puree tends to be a little sweeter than the canned stuff. Not only that, but it can also add a little extra texture depending on how smooth you make the puree.
    • DO NOT forget to butter the pan.  Make sure there is a thick coating of butter along the bottom and sides of the baking dish. In fact, I recommend getting your fingers in there to make sure the corners and edges aren’t missed. This overnight french toast will glue itself to the baking dish and be almost impossible to remove with the butter.
    • Set the slices of bread upright. As you load the soaked bread into the baking dish, you want to angle the bread as upright as possible. This allows you to fit the whole loaf into the pan and prevent sogginess. You may have to adjust some of the slices before refrigerating for best success.
    • Stale bread makes better french toast.  Once the bread seems too hard to eat but can still be cut, it is just right for this overnight french toast. The staleness helps absorb and remoisturize the bread and makes for the best french toast.
    A fork cutting into a piece of french toast with syrup.
    A fork next to french toast with a bite taken out of it.

    Pumpkin Overnight French Toast Recipe

    The pumpkin praline topping is almost like a caramel. It is made with melted butter, brown sugar, cinnamon, and chopped pecans. You can make it the night before and leave it covered at room temperature, or fresh in the morning. I tend to find it is easier to sprinkle the topping if I make it fresh.

    Since this topping is so rich, this overnight french toast doesn’t really need anything else. You can add a dusting of powdered sugar, a drizzle of maple syrup, or some fresh whipped cream, but the recipe is moist enough without them.


    Want a free printable grocery list for this pumpkin overnight french toast recipe?  Get it here. Everything is listed in standard grocery store amounts. If no size is specified, even the smallest package will provide more than enough.

    Happy Cooking! 🙂

    Cooked overnight pumpkin french toast in a white baking tray.
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    Overnight Pumpkin French Toast with Pecan Praline Topping

    Breakfast has never been so easy. Made with pumpkin purée and the most divine praline topping, this recipe will be requested again and again.
    Course: Breakfast
    Cuisine: American
    Author: Mackenzie Ryan
    12 servings
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Refrigerating Time: 12 hours
    Total Time: 12 hours 55 minutes
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    Ingredients

    • 2 loaves french bread
    • 1 ½ cups pumpkin puree
    • 4 eggs
    • 1 ½ cups whole milk
    • ⅔ cup heavy cream
    • 1 teaspoon cinnamon
    • 1 Tablespoon vanilla extract
    • 1 teaspoon salt

    Pecan Praline Topping

    • ½ cup butter
    • 1 cup Dixie dark brown sugar, packed
    • ¼ cup maple syrup
    • 1 teaspoon cinnamon or pumpkin pie spice
    • 1 cup chopped pecans

    Instructions

    • Cut the french bread into slices that are around ¾ - 1 inch thick.  Discard the heels of the loaf. Butter a 9x13” baking dish on the bottom and sides.
    • In a large bowl combine the pumpkin puree, eggs, milk, cream, vanilla, salt and cinnamon until smooth.  Submerge each slice of bread into the egg mixture, holding it down until the bubbles stop rising.  This only takes a few seconds for each piece. Transfer to the buttered baking dish forming two rows.  
    • Cover the baking dish with plastic wrap and refrigerate overnight.
    • In the morning, preheat the oven to 350 degrees.  
    • Stir together the melted butter, brown sugar, cinnamon and chopped pecans.  Drizzle the pecan topping over the middle of each row of soaked bread. Bake for 40 - 45 minutes, or until the tops of the bread are golden brown and toasty.    Serve.

    Notes

    1. Try not to go longer than 12 hours for the soaking.  If you let it stay in the refrigerator for too long the flavor will warp and start to taste funny.
    2. This cooked overnight french toast can be easily reheated in the microwave or oven and served again.  It will stay fresh in the refrigerator for up to 3-5 days.

    Nutrition

    Serving: 1serving | Calories: 511kcal | Carbohydrates: 66g | Protein: 12g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 96mg | Sodium: 650mg | Potassium: 296mg | Fiber: 4g | Sugar: 27g | Vitamin A: 5331IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 3mg
    Tell me how much you love this recipeand show off how you made it!
    « Pumpkin Shakshuka Recipe | #PumpkinWeek
    Loaded Pumpkin Soup Recipe | #PumpkinWeek »

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    Hi! I'm Mackenzie! If you're looking for a modern culinary education at home, then you've come to the right place. Let me help you become your own master chef by learning professional cooking techniques without the cost of culinary school! Learn more about me and the blog.

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