Pumpkin French Toast Bake

An hour before preparing the recipe, place cubes of bread onto a baking tray in one layer and leave to dry out.

Spray an 8×8 inch square pan with cooking spray (I used Wilton Bake Easy).

Place eggs, cinnamon, nutmeg, cloves, vanilla and sugar into a medium-sized bowl and whisk together until just combined. Gradually pour in the milk whilst stirring to combine. Continue whisking until the mixture is smooth. Add pumpkin and whisk in until the pumpkin is fully incorporated and there are no lumps.

Place bread cubes into prepared pan and then pour pumpkin mixture all over the bread. Press down with a spatula/wooden spoon, so the bread doesn’t sit too far above the top of the pan. This also helps the bread absorb some more liquid as you press it down.

Soak for 30 minutes. Whilst mixture is soaking, preheat oven to 180ºC (350ºF) and prepare topping. Place sugar, cinnamon, cloves and nutmeg into a small bowl and mix until well combined.

After 30 minutes, sprinkle the sugar and cinnamon mix all over the top of the French toast. Place in the oven for 25–30 minutes until the top is golden and the mixture looks set on top. It will look kind of matte and not wobble, but if you put a knife into the centre the bottom will still be soft and moist.

Let cool in the pan for at least 20 minutes before serving. Can also be left to cool completely and reheated in the microwave for 1–2 minutes. Serve with maple syrup and/or an extra sprinkle of cinnamon.

French toast bake will keep covered, in the fridge for 3 days.