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Pumpkin Overnight French Toast

by Clean Plate Club member Sarah White

Nothing could be easier for a special brunch with friends or just a simple breakfast for the kids than overnight french toast. This version incorporates creamy pumpkin filling full of rich deliciousness from the Stonyfield Whipping Cream.

Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


    Pumpkin Whipped Cream

  • 1 c Stonyfield Organic Heavy Whipping Cream

  • 1 T sugar

  • 1 t vanilla

  • 1 c organic canned pumpkin

  • French Toast

  • 1 loaf Challah Bread

  • 1 t ginger

  • 1 pinch cinnamon

  • 1 pinch nutmeg

  • 4 eggs

  • 1 c Stonyfield Organic Milk

  • 1 t organic vanilla extract


Pumpkin Whipped Cream

Step 1

Whisk vigorously 1 cup of Stonyfield Organic Heavy Whipping Cream until it forms soft peaks.

Step 2

Add 1 tbsp sugar and 1/2 tsp vanilla.

Step 3

Whisk again until stiff peaks form.

Step 4

Fold in 1 cup of organic canned pumpkin.

French Toast

Step 1

Cut the tops off the loaf of challah and then cut into slices. Place in a 8x11 baking dish.

Step 2

Mix thoroughly the eggs, milk, vanilla, cinnamon, ginger, and nutmeg. Pour over the bread, making sure to get it in between the slices.

Step 3

Layer the pumpkin whipped cream on top of the bread and place the tops back on.

Step 4

Refrigerate overnight.

Step 5

Bake at 350° for 30-35 minutes. Serve with additional Pumpkin Whipped Cream.