Baked Pumpkin Brulee French Toast – a delicious recipe with milk, heavy whipping cream, vanilla, eggs, egg yolks, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Butter a 10-inch springform pan. Wrap outside with foil. Warm milk, cream and vanilla in pan on medium. Remove from heat. Let sit 20 minutes. Pour into bowl. Heat oven to 325 degrees F. Whisk eggs and yolks. Whisk in sugar. Slowly stir into cooled milk mixture. Stir in pumpkin, ginger and salt.
2
Dunk bread into custard. Arrange slices in pan, overlapping layers. Slowly pour remainder of mixture into pan. Let sit 30 minutes.
3
Place pan inside roasting pan. Fill pan with hot tap water until it reaches about halfway up sides. Bake 90 minutes. During last 10-15 minutes top with 1/4 cup brown sugar, return to oven and raise temperature to 400 degrees F. After 10-15 minutes remove from oven and let cool for 20 minutes. Remove from pan. Garnish with whipped cream.
989
kcal
Calories
60
g
Fat
63
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 cups milk, 1 cup heavy whipping cream, 1 tablespoon vanilla extract, 4 large eggs, and more.
Yes, Baked Pumpkin Brulee French Toast falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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