Baked Pumpkin Nutella French Toast

Yield: 16 servings

Prep Time: 10 minutes

Cook: 45 minutes

Baked Pumpkin Nutella French Toast is like a combination of French toast, bread pudding, pumpkin pie, and a Nutella crepe all in one. Perfect fall breakfast!

CRAZY AWESOME Baked Pumpkin Nutella French Bread

Tessa's Recipe Rundown...

Taste: You really can’t beat the combination of pumpkin and nutella, it’s fall’s love child treat.
Texture: Soft, rich, and crunchy on top with a thick band of gooey Nutella throughout.
Ease: Ridiculously easy and perfect for any special breakfast.
Appearance: Who wouldn’t come running to the table after a glimpse of this beauty?
Pros: Easy, scrumptious, festive breakfast.
Cons: Carb-heavy.
Would I make this again? 1000% yeah.

I’ve had a growing appreciation and all-around craving for breakfast food lately. I know you guys love breakfast, too, so I figured I ought to do some more breakfast recipes.

Baked Pumpkin Nutella French Bread

There’s nothing like a relaxing Sunday morning spent dirtying the kitchen while wearing pajamas in pursuit of the most perfect and comforting homemade breakfast. Sure, if you’re anything like us it probably looks like breakfast bomb went off in your kitchen afterwards but it’s always SO worth it. What’s in your perfect Sunday breakfast spread?

I think once you try this Baked Pumpkin Nutella French Toast it’ll make everyone of your fall Sunday breakfasts. Just like I said at the top of this post, this recipe is the perfect combination of desserts rolled up into one easy breakfast recipe.
Baked Pumpkin Nutella French Bread Recipe

Seriously, it takes just a 10 minutes to prep then can be refrigerated overnight and baked off in the morning once you wake up. Just the aroma of this French toast baking is enough to wake up everyone in your house, maybe even the neighbors!

Overnight Baked Pumpkin Nutella French Bread

If you make this Baked Pumpkin Nutella French Toast, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!

Baked Pumpkin Nutella French Bread Recipe
Baked Pumpkin Nutella French Bread
Baked Pumpkin Nutella French Bread
Baked Pumpkin Nutella French Bread
Baked Pumpkin Nutella French Bread

How to make
Baked Pumpkin Nutella French Toast

Yield: 16 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Baked Pumpkin Nutella French Toast is like a combination of French toast, bread pudding, pumpkin pie, and a Nutella crepe all in one. Perfect fall breakfast!

Ingredients

  • 1 loaf (about 13 ounces) French, Italian, or Challah bread, cut into cubes
  • 6 large eggs
  • 2 1/2 cups milk (any kind)
  • 1 15- ounce can (1 3/4 cups) pumpkin puree
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 13- ounce jar Nutella, plus more for drizzling

Directions

  1. Grease a 13-by-9-inch or similarly sized baking pan.
  2. Place half of the bread cubes in the prepared pan. In a large bowl whisk together all the remaining ingredients except the Nutella until very well combined. Pour half of the egg-milk mixture over the bread.
  3. Place the Nutella in a small microwave-safe bowl and microwave until pourable. Pour the Nutella over the bread and smooth to spread evenly. Place the remaining bread cubes over the Nutella. Top with the remaining egg-milk mixture to cover completely. Cover and refrigerate for at least 2 hours or overnight.
  4. Preheat the oven to 350°F.
  5. Bake for 45 minutes, or until golden brown. Drizzle with additional melted Nutella, if desired. Slice and serve warm.
Course: Breakfast
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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13 Responses to “Baked Pumpkin Nutella French Toast”

  1. #
    Baby June — October 1, 2014 at 3:12 am

    Holy cow that looks incredible! Nutella AND pumpkin pie flavors in the same dish…for breakfast? Yessss. Drooling over these photos 😀

  2. #
    Sam @ PancakeWarriors — October 1, 2014 at 5:18 am

    oh my gosh I just wiped the drool off my face. So good. I’m going to have to make a smaller batch of this soon. Maybe even as dessert or breakfast for dinner! Thanks for sharing!

  3. #
    Melanie @ Garnish & Glaze — October 1, 2014 at 7:40 am

    Oh my that looks good! I love that there is a middle layer of Nutella in there.

  4. #
    Liz @ Floating Kitchen — October 1, 2014 at 8:27 am

    Oh my. Anytime I can get more Nutella in my life is certainly a win. This looks amazing!

  5. #
    Gaby — October 1, 2014 at 2:30 pm

    This looks like my kind of breakfast! So delicious!

  6. #
    Meghan @ Cake 'n' Knife — October 2, 2014 at 5:47 am

    I am pretty sure I just died and went to heaven! This looks divine 🙂

  7. #
    Cookin Canuck — October 2, 2014 at 12:54 pm

    Pumpkin and Nutella sound like the perfect way to turn breakfast into my favorite meal of the day!

  8. #
    Rachel @ Baked by Rachel — October 3, 2014 at 4:21 am

    If my kids saw this, they’d beg me to make it!

  9. #
    Paul — October 4, 2014 at 11:46 am

    I just made this and its really mushy. Tried cooking it longer but its just not nearly as good as it looks. Might have needed more bread but I used a whole loaf.

  10. #
    Marla Meridith — October 5, 2014 at 2:16 pm

    I totally love everything about this recipe!!

  11. #
    Rosie — October 27, 2014 at 3:36 pm

    I burnt my nutella in the microwave!! D; It went all dry and crumbly and all the water evaporated… Trust me to do that, I had to melt some hazelnut chocolate bars instead. It’s all waiting in the fridge now for tomorrow morning!

  12. #
    Mimi — December 13, 2014 at 5:47 pm

    I made this and it came out perfect. I don’t have a microwave so I just stirred up the Nutella to soften it and put little globs all over. It melted nicely. Couldn’t do the drizzle but didn’t matter!

  13. #
    plasterers bristol — March 26, 2015 at 4:50 am

    Wow these sound absolutely delicious. Thanks for sharing this recipe…

    Simon

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