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Baked French Toast is about as easy as it gets, and this Pumpkin Pie French Toast Bake, made with sweet Hawaiian Bread, pumpkin pie filling, and pecans, is perfect for a fall brunch or even Thanksgiving breakfast.

A delicious slice of Pumpkin Pie French Toast Bake recipe with whipped cream and maple syrup.

It smells absolutely amazing and tastes divine. Even my incredibly picky, pumpkin-hating daughter had seconds!

I could eat breakfast all day long, and French Toast is by far my favorite breakfast to indulge in. I’ve recently started making Baked French Toast, and it’s quickly become my favorite method. Typically you would mix it up and refrigerate overnight, then bake it in the morning. But with this version thankfully it’s not required; besides, I’m not organized enough to plan breakfast the night before! That’s why I love this recipe. You can make it ahead or roll out of bed and get it started. I vote for the latter but that’s just me.

A slice of Pumpkin Pie French Toast Bake with syrup on a plate.

How To Make Pumpkin Pie French Toast Bake

This baked French toast recipe is made a little more special using Hawaiian bread instead of regular French bread. It adds a subtle sweetness to the whole dish. If you can’t find the round loaf at your store, a package of 12 Hawaiian Rolls or a regular sandwich loaf will do the trick.

Cut a whole round loaf into cubes, and coat it with a mixture of pumpkin puree, milk, eggs, and pumpkin pie spices, then put that into a large casserole dish. Sprinkle a crumble of butter, cinnamon, flour, brown sugar, and pecans over the top and bake for 40 minutes. During which time you can take a shower and get ready for all the neighbors who will be knocking on your door wanting to know what smells so amazing.

I added pecans as an optional ingredient because we have nut allergies in our house, so I’m sure others do too. The pecans add a nice texture to this French Toast Bake, but omitting them will not ruin the dish in the least.

Overhead photo of pumpkin pie baked french toast

This French Toast Bake is not an overnight recipe!

You might find that a lot of French Toast Bake recipes require the casserole to soak in the custard bath in the fridge overnight, and if you’re using regular French bread that is a good practice. However, I have found that Hawaiian Bread is more soft and moist than other breads, so it quickly will soak up the custard, and you’re good to go without a long soak! Time-saver? Check!

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A slice of Pumpkin Pie Baked French Toast with whipped cream and maple syrup.


Pumpkin Pie French Toast Bake

4.86 from 7 votes
Baked French Toast is about as easy as it gets, like this Pumpkin Pie French Toast Bake, made with sweet Hawaiian Bread, pumpkin pie filling and pecans.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings


  • 1 cup canned pumpkin
  • 1 cup milk
  • 4 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons pumpkin pie spice
  • 1-16 oz. round loaf Hawaiian Bread
  • 1/4 cup cold butter cubed
  • 3/4 teaspoon ground cinnamon
  • 1/4 cup light brown sugar
  • 1/4 cup flour
  • 2 tablespoons white sugar
  • 1/2 cup chopped pecans optional


  • Preheat oven to 350 degrees. Spray a 13″ x 9″ pan with cooking spray.
  • Cut bread into 1 inch cubes and set aside.
  • In a large bowl, whisk together canned pumpkin, milk, eggs, vanilla and pumpkin pie spice.
  • Gently stir bread cubes into the pumpkin mixture, just until all of the cubes are coated.
  • Pour bread and pumpkin mixture into a 13″ x 9″ pan and spread evenly.
  • In a small bowl, mix cold butter, sugars, flour and cinnamon using a fork or even your fingers until it resembles coarse crumbles. Sprinkle over bread mixture.
  • Bake for 40-50 minutes or until top is nicely browned and french toast is set.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Kristin-love your site! Do you think I dare try to make it the night before, refrigerate it and bake a bit longer in the morning or do you think it would be a mushy mess? Have a house full and it would be so much easier for me, but yet want to make this so desperately!

    1. Hi Marilyn, you can totally prep this ahead of time! Put it together just before you go to bed and pull it out of the fridge while the oven is heating. Keep it covered in the fridge.

  2. YUM! We have company coming for the weekend and I know what I am serving Saturday morning now. I know it is sometimes scary to try a new recipe for company, but this one looks easy and soooo good! Then I may just give it another try on Thanksgiving morning to enjoy while we watch the parade. Perfect! Thank you!!!

  3. I love this recipe I need to try it! I love everything pumpkin. But I have to ask about about those plates, where did you get them?

    1. Thanks Gabrielle! The plate is part of a set I got at JCPenney about ten years ago. Chris Madden is the brand.