Hamdi Saidani Pioneer Woman Pumpkin French Toast is made with pumpkin puree, sweetened condensed milk, milk, cinnamon, vanilla extract, eggs, brioche bread, cream cheese, powdered sugar, pecans, brown sugar, salt, and maple syrup. This easy Pumpkin French Toast recipe creates a tasty fall breakfast that takes about 1 hour to prepare and can serve up to 8 people.
Pioneer Woman Pumpkin French Toast Ingredients
- 5 tablespoons unsalted butter, melted (plus extra for greasing the pan)
- 22.5 ounces (1.5 cans) pumpkin puree
- 14 ounces (1 can) sweetened condensed milk
- 1 cup milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 loaf brioche bread, sliced
- 16 ounces (2 packages) cream cheese, room temperature
- 1 cup powdered sugar
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- A pinch of salt
- Maple syrup, for drizzling
How To Make Pioneer Woman Pumpkin French Toast
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 12×8-inch baking pan with some melted butter.
- Make Pumpkin Custard: In a large mixing bowl, whisk together the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs, and 1 tablespoon of melted butter. Set aside some custard for the top layer of bread.
- Soak Bread: Dip slices of brioche bread in the pumpkin custard, ensuring both sides are well-coated. Arrange the soaked slices in the prepared baking pan.
- Cream Cheese Layer: Blend the cream cheese and powdered sugar until smooth in a mixer. Evenly spread this mixture over the soaked bread in the pan, aiming for a uniform layer about 1/4 inch thick.
- Prepare Final Layer: Dip the remaining bread slices in the reserved custard and layer them neatly on top of the cream cheese layer. In a small bowl, mix the pecans, brown sugar, salt, and the remaining 4 tablespoons of melted butter. Sprinkle this nutty mixture evenly over the casserole.
- Bake and Serve: Place the casserole in the preheated oven and bake for 40-45 minutes, or until the top is golden and the custard is set. Once baked, let the French toast cool slightly, then drizzle generously with maple syrup before serving.
Recipe Tips
- Cream Cheese Should be Soft: Make sure the cream cheese is soft before you start. It mixes better this way.
- Soak the Bread Well: Dip each slice of bread really well in the pumpkin mix. This makes the toast taste better.
- Spread Cream Cheese Evenly: Put the cream cheese evenly on the bread. This makes every bite taste good.
- Watch the Oven: Every oven is different. Start checking your toast after 35 minutes to make sure it doesn’t cook too much.
- Serve it Warm: It tastes best when it’s warm because it brings out all the flavors nicely.
What To Serve With Pumpkin French Toast
Pumpkin French Toast goes great with fruit salad, yogurt, bacon, and sausages. You can also have it with orange juice, coffee, hash browns, and oatmeal for a tasty breakfast.
How To Store Pumpkin French Toast
- In the Fridge: Let the Pumpkin French Toast cool down fully. You can cover the dish with plastic wrap or put it in a tight container. Keep it in the fridge for up to 3 days.
- In the Freezer: To keep it longer, wrap it well with foil and then put it in a freezer bag or container. You can freeze it for 1 month. Thaw it in the fridge overnight before you reheat it.
How To Reheat Leftover Pumpkin French Toast
- Oven Way: Heat your oven to 350°F (175°C). Put the French toast in a dish and cover it with foil. Heat it for about 20 minutes until it’s warm all through.
- Microwave Way: Place some French toast in a microwave-safe dish. Cover it lightly with plastic wrap. Microwave on high for about 2-3 minutes, stirring halfway to warm it evenly.
- Air Fryer Way: Set your air fryer to 350°F (175°C). Put the French toast in a dish that fits in the air fryer. Heat for about 5-7 minutes, check it in the middle to make sure it doesn’t get too dry.
Pioneer Woman Pumpkin French Toast Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 610
- Total Fat: 42 g
- Saturated Fat: 25 g
- Carbohydrates: 49 g
- Dietary Fiber: 3 g
- Sugar: 35 g
- Protein: 13 g
- Cholesterol: 195 mg
- Sodium: 560 mg
FAQs
Can I Use Another Kind Of Bread?
Yes, you can use different bread like challah or thick white bread if you don’t have brioche. Make sure the bread isn’t too heavy.
What If I Don’t Have Pumpkin Puree?
You can use sweet potato puree or butternut squash puree instead of pumpkin. They are good substitutes and taste similar.
Can I Prepare This Ahead Of Time?
Yes, put everything together in the pan the night before and keep it in the fridge. Bake it the next morning. This might even make it taste better.
How Do I Know It’s Done Baking?
It’s ready when the top is golden and the middle is set but a little soft. It shouldn’t be liquidy when you move the pan.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Zucchini Muffins
- Pioneer Woman Pumpkin Spice Granola
- Pioneer Woman Pumpkin Cornbread
- Pioneer Woman Pumpkin Chocolate Chip Bread
- Pioneer Woman Pumpkin Banana Bread
Pioneer Woman Pumpkin French Toast
Description
Pioneer Woman Pumpkin French Toast is made with pumpkin puree, sweetened condensed milk, milk, cinnamon, vanilla extract, eggs, brioche bread, cream cheese, powdered sugar, pecans, brown sugar, salt, and maple syrup. This easy Pumpkin French Toast recipe creates a tasty fall breakfast that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 12×8-inch baking pan with some melted butter.
- Make Pumpkin Custard: In a large mixing bowl, whisk together the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs, and 1 tablespoon of melted butter. Set aside some custard for the top layer of bread.
- Soak Bread: Dip slices of brioche bread in the pumpkin custard, ensuring both sides are well-coated. Arrange the soaked slices in the prepared baking pan.
- Cream Cheese Layer: Blend the cream cheese and powdered sugar until smooth in a mixer. Evenly spread this mixture over the soaked bread in the pan, aiming for a uniform layer about 1/4 inch thick.
- Prepare Final Layer: Dip the remaining bread slices in the reserved custard and layer them neatly on top of the cream cheese layer. In a small bowl, mix the pecans, brown sugar, salt, and the remaining 4 tablespoons of melted butter. Sprinkle this nutty mixture evenly over the casserole.
- Bake and Serve: Place the casserole in the preheated oven and bake for 40-45 minutes, or until the top is golden and the custard is set. Once baked, let the French toast cool slightly, then drizzle generously with maple syrup before serving.
Notes
- Cream Cheese Should be Soft: Make sure the cream cheese is soft before you start. It mixes better this way.
- Soak the Bread Well: Dip each slice of bread really well in the pumpkin mix. This makes the toast taste better.
- Spread Cream Cheese Evenly: Put the cream cheese evenly on the bread. This makes every bite taste good.
- Watch the Oven: Every oven is different. Start checking your toast after 35 minutes to make sure it doesn’t cook too much.
- Serve it Warm: It tastes best when it’s warm because it brings out all the flavors nicely.
Pioneer Woman Pumpkin French Toast, Ree Drummond Pumpkin French Toast
