Baked Pumpkin Nutella French Toast

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.

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.

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!

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!

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

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias