This overnight French toast recipe is especially tasty with the addition of canned pumpkin and spices. Topped with a coffee-flavored maple syrup and optional fruit, it's sure to be a fall or winter favorite with everyone at your table.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
2 hrs 55 mins


Pumpkin-Walnut Baked French Toast
Maple-Coffee Syrup


Instructions Checklist
  • Prepare French Toast: Coat a 3-quart rectangular baking dish with cooking spray. Arrange the dried bread cubes in the prepared baking dish.

  • In a large bowl, whisk together milk, eggs, pumpkin, brown sugar, cinnamon and nutmeg until smooth. Gradually pour egg mixture over bread; press lightly with the back of a large spoon to moisten bread. Sprinkle walnuts evenly over bread. Cover and chill for 2 to 24 hours.

  • Preheat oven to 350 degrees F. Bake, uncovered, for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Let stand for 10 minutes before serving.

  • Meanwhile, prepare syrup: In a small saucepan, combine sugar and cornstarch. Whisk in water. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from the heat and stir in instant coffee crystals, syrup and vanilla.

  • Cut French toast and divide among serving plates. If desired, garnish with banana slices. Drizzle with warm syrup; serve warm.


Tips: We do not recommend using sugar substitutes for this recipe.

To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

257 calories; protein 12g; carbohydrates 31g; dietary fiber 5g; sugars 19g; fat 10g; saturated fat 1g; cholesterol 1mg; sodium 230mg.

Reviews (1)

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Rating: 4 stars
A dairy-free version with real ingredients and traditional stove-top method: This recipe is amazing. I made a few modifications as I do not eat dairy so I substituted Silk vanilla almond milk (my fave). In addition I also substituted strong espresso coffee (made in a stove-top espresso maker) for the suggested water and instant coffee crystals and used real Quebecois maple syrup. I skipped the overnight soak and baking--and cooked the french toast as per regular then topped it with roasted walnuts. I skipped the pumpkin just because that would need to soak. I will do the overnight baked version soon. Both the french toast batter and maple-coffee sauce was to die for; it could be used as a cake filling. OMG. Seriously. This recipe is a must try with endless possibilities. Well done eating well!! --Ivy Reiss food travel and culture writer Follow @Ivy_Reiss and find on LinkedIn Visit: and Read More