These Pumpkin French Toast Cups are baked in muffin tins and make fun and tasty breakfast treats!
Earlier this month, I was invited to attend a dinner featuring artisan breads from La Brea Bakery as part of their Breaking Bread Tour. Among creative dishes like Almond Gazpacho and Porcini and Baguette Butter Crusted Filet Mignon, the Strawberries and Cream Pain Perdu was a standout.
Pain perdu is made using thick slices of bread soaked in custard, then fried until golden brown — basically French toast as we know it. I was inspired to create a seasonal version using familiar fall flavors like cinnamon, nutmeg, and PUMPKIN!
Chewy, crusty bread is cut into cubes, soaked in a sweet, spiced pumpkin custard, then baked in muffin tins until they are golden brown and crispy on top. It’s a lot fun to eat and absolutely delicious, especially with warm maple syrup drizzled on top.
A bonus is that you can bake and freeze these French toast cups ahead of time, so breakfast is as easy as reheating them in the oven or microwave.
Here’s how you make it…
Start by cutting a loaf of bread into half inch cubes. I used a Pecan Raisin Loaf from La Brea Bakery, which worked out great because it’s slightly sweet and studded with raisins and pecan to add more flavor and texture. Crusty breads like Pane Toscano and French loaf also work too. I’d just stay away from white sandwich bread as it will fall apart in the pumpkin batter.
Next, whisk together eggs, milk, pumpkin puree, sugar, vanilla, and spices.
Pack the bread cubes into muffin tins that have been well coated with nonstick cooking spray, then pour the egg mixture over the bread cubes. You might need to pack the bread cubes down gently to make sure the bread cubes are moistened. Let this sit in the fridge for at least two hours or overnight.
When you are ready to bake, just pop it in the oven and bake until golden brown.
These are sweet and satisfying – you probably want to have more than one :)
- 6 large eggs
- 1½ cup skim milk
- ¾ cup pumpkin puree
- ⅓ cup brown sugar or turbinado sugar
- 1 tsp vanilla
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 loaf French, Italian or other crusty bread, cut into ½-inch cubes (about 10 cups)
- Chopped pecans, for serving
- Maple syrup, for serving
- In a large mixing bowl, whisk together eggs, milk, pumpkin puree, sugar, vanilla, cinnamon, and nutmeg.
- Coat a 12-cup muffin pan with cooking spray, and divide bread cubes evenly into muffin cups.
- Carefully pour egg mixture over bread cubes, pressing down lightly with a spoon to make sure bread is moistened. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat oven to 350F. Bake for 25-30 minutes, or until the edges turn golden brown and tops are crispy. Allow to cool for 5 minutes before removing the French toast cups from the muffin tins.
- Serve warm with chopped pecans and maple syrup.
Now through September, La Brea Bakery is traveling cross-country with their Breaking Bread Tour, bringing their top-of-the-line artisan breads and love for quality ingredients to eight cities – Los Angeles, San Francisco, Seattle, Charlotte, N.C., Washington, D.C., New York, Philadelphia and Boston. Visit this page for more information on the Breaking Bread Tour.
This post is sponsored by La Brea Bakery. As always, all opinions are my own. Thank you for reading and supporting this blog!