Pumpkin French Toast Muffin Cups are a great make-ahead breakfast for the colder months. All the best Fall flavors!
I've been sitting on this recipe for a few weeks now because I was thinking, “Really Kelly? Another pumpkin recipe??”
I guess it's just because I've had pumpkin on the brain that I thought I talked about it much more than I actually do.
(It's like when I have conversations with people in my head and then get confused on whether or not they actually happened. Just me?)
Although my grandma did make some good pumpkin cake at Thanksgiving, sweet pumpkin desserts are not something I usually crave.
Good thing this is breakfast, right?
That's probably why I love brunch so much – it's an excuse to eat dessert for a meal.
Because the way I brunch, it's french toast all day.
It's extremely hard for me NOT to order french toast if it is an option on the menu.
Even last weekend this happened. I don't often regret this decision but that french toast was rather disappointing. Though it was stuffed with berries, it still tasted undercooked and way too soggy – and french toast should at least crispy on the outside, even if stuffed.
Which leads me to this tip.
KITCHEN HACK: If you don't have day old, slightly stale, or otherwise hard bread, tear it into pieces and then toast it! 325°F for 10 minutes should dry it out enough to absorb all the liquid.
As delicious as soft bread is (especially brioche or challah that I like to use here), it's hard to turn that into a crisp french toast.
So toast that bread!
It's like Fall in a muffin! Pumpkin, cinnamon, pumpkin spice and pecans if you want.
Rather than make a whole casserole, these french toast cups are a perfect thing to make ahead of time for a grab-and-go breakfast.
The syrup, not so much.
Pumpkin French Toast Muffin Cups
- 1 loaf brioche bread , torn into bite sized pieces
- 6 large eggs
- 2 cups milk
- 1 cup pumpkin puree
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 1/2 cup chopped pecans for topping, optional
- pure maple syrup , for serving
- If your bread is fresh and soft, you will first want to make it "stale" by baking the bite sized pieces at 325°F for 10 minutes.
- Meanwhile, in a large mixing bowl add eggs, milk, pumpkin, cinnamon and vanilla. Mix well to combine.
- Stir in bread pieces until covered. Refrigerate for a minimum of 30 minutes to an hour (up to overnight) to allow the bread to absorb the liquid.
- Spray muffin tin with oil or add liners, and pour batter into muffin cups. Top with pecans if using.
- Bake at 350°F for 20-25 minutes or until lightly browned and crispy.
- Can freeze or refrigerate for later use to be reheated. Serve warm.
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