Pumpkin French Toast with Pumpkin Butter Spread

Instructions

1. In a mixing bowl, whisk together the pumpkin puree, condensed milk, pumpkin spice, cinnamon, vanilla extract, and maple syrup.

2. Reserve 2 tablespoons of the pumpkin sauce for the butter spread.

3. In a large bowl, whisk together the milk, eggs, pumpkin spice, cinnamon, and vanilla extract.

4. Spread a thin layer of pumpkin sauce onto one side of each baguette slice.

5. In a greased 9x13-inch baking dish, arrange the slices upright, sandwiching the pumpkin sauce between them so they slightly overlap. The bread should look layered, like pumpkin-stuffed sandwiches.

6. Pour the custard mixture evenly over the bread, ensuring every slice is soaked. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.

   
   

Make the Pumpkin Butter Spread

In a small bowl, mix the softened butter, brown sugar, vanilla extract, chopped pecans, and the reserved pumpkin sauce until well combined.

Bake:

1. Preheat your oven to 350°F (175°C).

2. Spoon the pumpkin butter spread over the tops of the baguette slices, spreading evenly.

3. Bake uncovered for 35–40 minutes, or until the top is golden and the custard is set.

   
   

Serve:

Serve warm with a drizzle of maple syrup and optional powdered sugar for added sweetness.

Cozy Tip:This dish is perfect for fall mornings or holiday brunches. The layered pumpkin sauce adds extra richness and ensures every bite is filled with seasonal flavor. Pair with a steaming mug of coffee or a pumpkin spice latte for the ultimate cozy meal!