The quintessential Fall brunch! This Pumpkin Spice Latte French Toast Bake takes all the flavors of the delicious seasonal beverage and puts them into a warm and comforting breakfast bake. What’s not to love?
The Perfect Fall Brunch
What flavor comes to mind first when you think about Fall? If I had to guess, I would bet that a majority of people out there would say pumpkin! And maybe even more particularly, the beverage that fall beckons: the pumpkin spice latte!
This Pumpkin Spice Latte French Toast Bake captures all of the delicious richness in the favorite fall drink. Tender French bread is soaked in a rich coffee and pumpkin-spiked custard, topped with a pecan streusel, and baked to perfection. Cameron’s Coffee Pumpkin Spice Blend is what takes this dish to the next level!
Ingredients for Pumpkin Spice Latte French Toast Bake
- French Bread: The only bread to use for French Toast, of course!
- Milk: Use whatever milk you like. Whole, 2%, skim, almond, soy…your preference! I use 2% in mine.
- Cameron’s Coffee Pumpkin Spice Blend: This perfectly spiced coffee blend is outrageously good in this recipe. It gives a rich smoothness that offers the quintessential kick of a pumpkin spice latte.
- Eggs: The binding that holds the whole casserole together! They add richness and provide the base for the custard.
- Brown sugar: I like using brown sugar in this recipe as opposed to white sugar since it gives a caramelly lusciousness.
- Vanilla: A common ingredient in many baked goods which offers delicate balance.
- Pumpkin pie spice: A combination of cinnamon, ginger, nutmeg, allspice, and cloves. Feel free to use a combination of each of these if you don’t have pumpkin spice on hand!
Slices of French bread are soaked in a pumpkin spice custard that’s made using Cameron’s Coffee Pumpkin Spice Blend. It’s combined with milk, pumpkin, pumpkin pie spice, eggs, and brown sugar. It’s rich, spiced, and reminiscent of fall’s favorite beverage!
Before it all bakes it’s topped with a pecan streusel that adds crunchy texture and sweetness.
How To Make Pumpkin Spice Latte French Toast Bake
This recipe is so simple to put together! You need minimal equipment and it’s best made the night before, allowing the bread to soak in the rich custard.
- Spray a 9 x 13 baking dish with cooking spray. Arrange French loaf in three rows in the baking dish.
- In a medium bowl combine milk, Cameron’s Coffee Pumpkin Spice Coffee, pumpkin, eggs, brown sugar, vanilla, and pumpkin pie spice. Mix completely to combine.
- Pour over arranged slices of bread. Cover with plastic wrap and refrigerate overnight.
- In the morning remove from the refrigerator. Preheat the oven to 350 degrees.
- As the over preheats, make the streusel topping. In a food processor combine all the ingredients and pulse to combine. Top the French toast bake with the streusel topping.
- Bake in the preheated oven for 15 minutes. Remove from the oven and cover with tin foil. Bake for an additional 25-30 minutes, or until the custard is set and french toast is puffed up and fragrant.
The Secret Ingredient
Cameron’s Coffee Pumpkin Spice is the perfect addition to this delicious French toast bake! This seasonal blend comes out just once a year, and I look forward to it every Fall. Be sure to grab a bag (or three!) of your own by heading to the Cameron’s Coffee website. Use code JAMIE15 for 15% off your first order.
A big thank you to Cameron’s Coffee for sponsoring this post!
Other brunch recipes to try:
- Eggs Benedict Casserole
- Lox Bagel Dip (perfect served with bagels!)
- Blueberry Muffin Coffee Cake With Coffee Glaze
- Bacon And Swiss Quiche
- Cinnamon Rolls with Brown Butter Cream Cheese Frosting
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Pumpkin Spice Latte French Toast Bake
Equipment
- 1 9 x 13 Baking Dish
- 1 Food Processor
Ingredients
For the French Toast:
- 1 loaf French Bread cut into ½ inch slices
- 1 ½ cups milk whole, 2%, almond, soy – whatever you like!
- ¾ cup brewed Cameron’s Coffee Pumpkin Spice cooled
- 1 cup pure pumpkin
- 7 eggs
- ½ cup brown sugar
- 2 tsp vanilla
- 1 Tbsp pumpkin pie spice
For the pecan streusel:
- ¾ cup brown sugar
- ¾ cup flour
- ½ cup pecans
- 1 Tbsp sugar
- 1 Tbsp pure maple syrup
- 2 tsp pumpkin pie spice
- ½ cup butter chilled and cubed
- Pinch of salt
For the maple glaze:
- 1/4 cup powdered sugar
- 2 Tbsp butter, melted
- 2 Tbsp pure maple syrup
Instructions
For the french toast:
- Spray a 9 x 13 baking dish with cooking spray. Arrange French loaf in three rows in the baking dish.
- In a medium bowl combine milk, Cameron’s Coffee Pumpkin Spice Coffee, pumpkin, eggs, brown sugar, vanilla, and pumpkin pie spice. Mix completely to combine.
- Pour over arranged slices of bread. Cover with plastic wrap and refrigerate overnight.
- In the morning remove from the refrigerator. Preheat the oven to 350 degrees.
- As the over preheats, make the streusel topping. In a food processor combine all the ingredients and pulse to combine. Top the french toast bake with the stresel topping.
- Bake in the preheated oven for 15 minutes. Remove from the oven and cover with tin foil. Bake for an additional 25-30 minutes, or until the custard is set and french toast is puffed up and fragrant.
- As it cools, prep the maple glaze. Whisk together ingredients until combined. Drizzle glaze over the french toast bake using a fork, or transfer the glaze to a piping bag for precision. Serve warm!