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Sheet Pan Pumpkin French Toast

Sheet Pan Pumpkin French Toast

Recipe & Photo courtesy of Leslie Owens at HowtoBurnWater.com
Course Breakfast
Servings 8 pieces

Ingredients
  

  • 3 large eggs, lightly beaten
  • 2 tsp brown sugar
  • 2 tsp pure vanilla extract
  • 3/4 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 2 tbsp butter, melted and slightly cooled
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 1/2 cup milk
  • 8 slices whole wheat bread
  • 1 cup pecans, chopped and toasted

Instructions
 

  • Wash hands with soap and water.
  • In a medium bowl, whisk together the eggs, brown sugar, vanilla, pumpkin pie spice, and salt. Whisk in the butter, pumpkin purée and milk.
  • Pour the egg mixture into an 18-inch x 13-inch baking sheet with at least ½-inch sides.
  • Lay the slices of bread in a single layer in the egg mixture. Then flip the bread slices so both sides have an opportunity to soak in the mixture.
  • Wash hands with soap and water after handling raw eggs.
  • Bake the French toast in the oven until the internal temperature reaches 160 °F on a digital food thermometer, about 15 to 20 minutes, turning over halfway through.
  • While the French toast cooks, lightly toast the pecans in a small skillet over low heat.
  • Sprinkle the pecans over the French toast and serve immediately.