“Yet you, Lord, are our Father. We are the clay, you are the potter; we are the work of your hand. . .” Isaiah 64:8

Baked Pumpkin French Toast will be one of those dishes that you want to make for breakfast for the holidays. 

Baked Pumpkin French Toast is so decadent without the decadent ingredients and so very easy to make.  You can have a beautiful french toast ready in minutes to go in the oven and let it bake while you are getting everything else ready or just serve the french toast with a little powdered sugar sprinkled on top.

One of the reasons Baked Pumpkin French Toast is so easy to prepare is because I use already prepared eggnog that you can find in your dairy section during the holidays.  It takes away a few of the steps in measuring and cracking eggs.  Also, the prepared eggnog adds to the feeling of the holidays.

One of the other ingredients that make Baked Pumpkin French Toast that makes this dish over the top is the cream cheese.  Spreading just a smidgen of cream cheese over each slice of brioche makes a good french toast to a great french toast.

To be honest, the custard is so good that I should warm it up and make it as a soup. 🙂  That is how good it is.  

I was going to use pumpkin spice in this recipe but I couldn’t find any in my spice aisle so I just made my own with the cinnamon and nutmeg.  It really is a great balance of spice in the Baked Pumpkin French Toast.

Looking for a new breakfast tradition or just to try something new?  Baked Pumpkin French Toast will not do you wrong.

Mama Fawn’s Tips. . .

•  I used low fat eggnog in this recipe but feel free to use any type.
• Make sure the cream cheese is softened to room temperature to make the spreading easy.
• Want to make this french toast even more decadent?  Use softened mascarpone cheese.
• If you can’t find a brioche loaf, you can substitute Italian bread.  You will have to let the french toast set an extra fifteen minutes so the bread can soak in the custard.
• Feel free to substitute any type of nut in this casserole, or omit them totally.
• This recipe calls for light brown sugar but you can use dark brown sugar, if you prefer.