If you love pumpkin spice, this sheet pan French toast is made for you. Soft, fluffy slices soak up a rich pumpkin custard, baked until golden and fragrant. Perfect for a cozy morning, it’s a simple recipe that fills your kitchen with fall aromas. Top it with maple syrup, pumpkin butter, or a sprinkle of almonds for an extra special touch.
Cozy Pumpkin Spice Sheet Pan Toast
Ingredients to make this Pumpkin Spice Sheet Pan Toast
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3 large eggs
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2/3 cup pumpkin spice coffee creamer
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1/3 cup canned pumpkin
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1/4 cup pure maple syrup, plus extra for serving
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1/4 teaspoon salt
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1 (16-ounce) loaf French bread, cut into 1-inch slices
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2 teaspoons pumpkin pie spice or ground cinnamon
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Pumpkin butter, sliced almonds, and/or powdered sugar for topping
French Bread
Pumpkin Pie spice
Egg
Directions
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Preheat & prep: Heat your oven to 350°F (175°C). Lightly grease a 9×13-inch pan or line it with parchment paper.
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Mix custard: Whisk together eggs, pumpkin spice coffee creamer, canned pumpkin, maple syrup, and salt until smooth.
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Arrange bread: Lay the French bread slices in a single layer in the pan. Pour the custard over the bread, gently pressing each slice so it soaks well. Sprinkle pumpkin pie spice or cinnamon on top.
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Bake: Place in the oven for 30–35 minutes, until the custard is set and the edges are lightly browned.
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Serve: Drizzle with extra maple syrup and add pumpkin butter, almonds, or a dusting of powdered sugar. Enjoy a pumpkin spice breakfast everyone will love!
Prep Time
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Prep: 10 minutes
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Bake: 30–35 minutes
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Total: 40–45 minutes
Nutrition (per serving, serves 6) about this Pumpkin Spice Sheet Pan Toast
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Calories: ~260 kcal
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Carbohydrates: 40 g
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Protein: 7 g
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Fat: 7 g
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Saturated Fat: 2 g
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Sugar: 15 g
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Fiber: 2 g
FAQ
Can I prepare this the night before?
Absolutely! Assemble the French toast in the pan, cover, and refrigerate overnight. Bake in the morning, adding a few extra minutes if cold.
Can I swap the coffee creamer?
Yes. Any milk works, though using pumpkin spice creamer gives it the best flavor.
Is this freezable?
Yes. Freeze in an airtight container for up to two months. Reheat in the oven at 325°F until warmed through.
Source: www.allrecipes.com
