The Scoop
A comforting holiday French Toast Bake with pumpkin soak transforms brunch.
My first holiday hosting experience came right on the heels of my culinary graduation. The idea of making something impressive yet comforting began to take shape amidst borrowed folding chairs and hastily organized table settings. I wanted a dish that could rest overnight, sparing me last-minute oven battles while I tried not to singe my newly gifted apron. Plus, who doesn’t love waking up to the aromas of cinnamon and nutmeg wafting through the air? I settled on this charming French toast bake, subtly imbued with pumpkin and a touch of ginger to keep it interesting.
The ingredients were like old friends—rich vanilla extract, grounding cinnamon, and the sweet enticement of heavy whipping cream. The act of cubing a hefty challah loaf was both meditative and satisfying; I realized it would blend perfectly with the creamy mixture when left to soak. A goal was to ensure every cube was well-coated, soaking in the flavors like tiny sponges ready for the oven's heat. A quick sprinkle of raisins provided a nod to childhood breakfasts when cereal boxes sometimes offered surprise fruit.
Simple touches elevated the results. Whisking with intention ensured the mixture melded finely, while letting it sit allowed the challah to absorb without losing its playful bounce. That first bite, still warm with the comfort of cinnamon, crowned me culinary queen of the family brunch. Little did I know, this dish would become a holiday staple, pulling the family around the table with its familiar fragrance and coherence, a memory baked with every serving.
Ingredients
- 8 large eggs
- 2 cups 2% milk
- 2 cups heavy whipping cream
- 1 (15-ounce) can pure pumpkin
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon, plus more, to taste, for garnish
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 14 cups challah or egg bread, cubed
- 1/2 cup raisins
- maple syrup, to taste, for serving
Directions
- Grease a 9x13-inch baking dish.
- In a large bowl, add the eggs, the milk, the heavy whipping cream, the pumpkin, the sugar, the vanilla extract, 1 1/2 teaspoons of the cinnamon, the salt, the ginger, and the nutmeg and whisk to combine.
- Add the bread cubes and the raisins to the pumpkin mixture and gently stir to combine.
- Pour the French toast mixture into the prepared baking dish.
- Cover the baking dish and transfer it to the refrigerator to chill for at least 8 hours and up to overnight.
- Preheat the oven to 350 degrees F.
- While the oven preheats, let the French toast mixture rest at room temperature.
- Bake the French toast bake, uncovered, until the edges of the bread are golden-brown and a knife inserted into the center comes out clean, about 1 hour 15 minutes-1 hour 25 minutes.
- Transfer the baking dish from the oven and let the French toast bake stand, about 5-10 minutes.
- Serve the French toast bake topped with the extra cinnamon and the maple syrup.
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