Baked Pumpkin Nutella French Toast is the perfect breakfast when you want something warm, sweet, and cozy. It has soft bread soaked in a creamy pumpkin custard, rich swirls of Nutella, and a golden top with slightly crisp edges. Every bite tastes like pumpkin pie mixed with chocolate French toast!

The best part? You can put everything together in one baking dish and let the oven do most of the work. It’s a great choice for a slow weekend breakfast, a holiday brunch, or a sweet fall treat.

Why I Love This Recipe

I love breakfasts that feel special without making a big mess in the kitchen. That’s exactly why this Baked Pumpkin Nutella French Toast is one of my favorite fall recipes.

The first time I made a pumpkin French toast bake, I wanted something a little more exciting than the usual cinnamon version. I had a jar of Nutella in the pantry, so I added a few spoonfuls between the bread pieces.

The result was a rich, chocolatey breakfast with just the right amount of pumpkin spice. The Nutella melted into little pockets, while the bread turned soft in the middle and golden on top.

Here’s why I keep coming back to this recipe:

• Easy to make: Everything goes into one baking dish, so there’s no standing over the stove flipping bread.
• Perfect fall flavor: Pumpkin puree, cinnamon, and pumpkin pie spice make every bite taste cozy.
• Rich Nutella swirls: The chocolate hazelnut spread melts into the bread and adds a sweet, creamy surprise.
• Great for sharing: One baking dish makes enough for a family breakfast or a small brunch gathering.
• Make-ahead friendly: You can prepare most of it the night before and bake it in the morning.
• Soft and crispy: The inside stays tender and custardy while the top gets golden and slightly crisp.

What You’ll Need

Recipe Details

• Servings: 8
• Prep Time: 15 minutes
• Soaking Time: 20 minutes
• Cook Time: 40–45 minutes
• Total Time: About 1 hour 15–20 minutes
• Oven Temperature: 350°F (175°C)
• Baking Dish: 9 x 13-inch

Ingredients

For the French Toast:

• 1 loaf brioche bread (about 14–16 oz), cut into 1-inch cubes (about 10 cups)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup Nutella, divided
• 1 tablespoon unsalted butter, softened (for greasing)

For the Topping:

• 2 tablespoons powdered sugar
• 2 tablespoons Nutella, warmed for drizzling (optional)

Tools You Need

• 9 x 13-inch baking dish
• Large mixing bowl
• Medium microwave-safe bowl
• Whisk
• Measuring cups
• Measuring spoons
• Sharp bread knife
• Cutting board
• Silicone spatula
• Spoon
• Aluminum foil
• Oven mitts
• Small fine-mesh sieve for powdered sugar
• Round serving plates

How to Make Baked Pumpkin Nutella French Toast

Step 1: Prepare the Bread and Baking Dish

Preheat your oven to 350°F (175°C).

Grease a 9 x 13-inch baking dish with 1 tablespoon softened unsalted butter, making sure to coat the bottom and sides.

Cut 1 loaf of brioche bread (about 14–16 oz) into 1-inch cubes, giving you about 10 cups.

Spread the bread cubes evenly inside the prepared baking dish. Try not to pack them too tightly so the custard can soak into every piece.

Step 2: Make the Pumpkin Custard

In a large mixing bowl, add:

• 1 cup pumpkin puree
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Whisk everything together until the mixture looks smooth, creamy, and evenly orange.

Make sure the eggs are fully mixed in and there are no large lumps of pumpkin.

Step 3: Pour the Custard Over the Bread

Slowly pour all of the pumpkin custard over the 10 cups of brioche bread cubes in the baking dish.

Use a silicone spatula to gently press the bread down so each piece touches the custard.

Let the bread soak for 20 minutes at room temperature.

The bread should feel moist but still hold its shape.

Step 4: Add the Nutella Swirls

Place 3/4 cup Nutella in a microwave-safe bowl and warm it for 10–15 seconds, just until it becomes easier to drizzle.

Spoon the warm Nutella over the soaked bread, spreading it in small ribbons and pockets between the cubes.

Use the tip of a spoon to gently swirl the Nutella through the top layer.

Don’t mix it completely. You want little pockets of chocolate throughout the French toast.

Step 5: Bake the French Toast

Cover the baking dish loosely with aluminum foil.

Place it in the preheated oven at 350°F (175°C).

Bake covered for 25 minutes.

Carefully remove the foil and bake uncovered for another 15–20 minutes, until the top is golden brown and the center is set.

The French toast is ready when the center no longer looks runny and reaches 160°F (71°C) on a food thermometer.

If the top starts browning too quickly, cover it loosely with foil again.

Step 6: Let It Rest

Remove the baking dish from the oven and place it on a heat-safe surface.

Let the French toast rest for 5–10 minutes before serving.

This helps the custard settle and makes it easier to scoop out neat portions.

The Nutella will still be warm and creamy inside.

Step 7: Add the Toppings and Serve

Use a small sieve to dust the baked French toast with 2 tablespoons powdered sugar.

If you want extra chocolate, warm 2 tablespoons Nutella until pourable and drizzle it over the top.

Scoop the French toast onto round serving plates.

Serve warm while the Nutella is soft and creamy.

Pro Tips

• Use slightly stale bread. Day-old brioche absorbs the pumpkin custard better without getting too mushy. If your bread is fresh, spread the cubes on a baking sheet and dry them in a 300°F (150°C) oven for about 10 minutes, then cool.
• Use plain pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can make the French toast too sweet.
• Don’t overmix the Nutella. Keep the chocolate in small swirls so you get rich pockets of Nutella in every serving.
• Give the bread time to soak. The soaking step helps the custard reach the middle of the bread cubes instead of sitting at the bottom.
• Check the center before serving. The middle should be set, not wet or runny. A thermometer reading of 160°F (71°C) helps you know it’s done.

Why This Recipe Works (Quick Science)

This recipe works because each ingredient has a special job.

• Brioche absorbs the custard: Brioche has a soft, rich texture that soaks up liquid while keeping its shape.
• Eggs hold everything together: As the French toast bakes, the eggs firm up and turn the pumpkin mixture into a soft custard.
• Pumpkin adds moisture: Pumpkin puree keeps the bread tender and adds a mild, sweet, earthy flavor.
• Milk and cream make it rich: The mix of milk and heavy cream gives the custard a smooth texture without making it too heavy.
• Nutella creates creamy pockets: The chocolate hazelnut spread softens as it heats, creating rich swirls between the bread cubes.
• Uncovered baking makes the top crisp: Removing the foil near the end allows moisture to escape, helping the bread turn golden brown.

The result is a French toast bake that’s soft in the middle, slightly crisp on top, and filled with creamy chocolate.

Common Mistakes to Avoid

• Using fresh, very soft bread: Fresh bread can turn mushy when soaked. Slightly stale bread works better.
• Adding too much liquid: Stick to the measured milk, cream, eggs, and pumpkin puree. Too much liquid can leave the center soggy.
• Skipping the soaking step: The bread needs time to absorb the custard evenly.
• Using pumpkin pie filling: It can make the recipe too sweet and change the spice balance.
• Baking uncovered the whole time: The top may brown before the center finishes cooking.
• Adding cold, thick Nutella: Thick Nutella is harder to spread. Warm it briefly so it forms even ribbons.
• Serving right away: Give the French toast a short rest so the custard can settle.

Substitutions and Variations

This recipe is easy to change based on what you have in your kitchen.

• Bread: Swap brioche for challah, French bread, or thick-cut Texas toast.
• Milk: Use 2% milk instead of whole milk for a slightly lighter version.
• Heavy cream: Replace it with the same amount of whole milk. The custard will be less rich.
• Nutella: Try another chocolate hazelnut spread or use melted chocolate chips.
• Brown sugar: Use coconut sugar or granulated sugar instead.
• Pumpkin pie spice: Make your own with cinnamon, ginger, nutmeg, and cloves.
• Add crunch: Sprinkle 1/2 cup chopped pecans or walnuts over the top before baking.
• Add chocolate chips: Mix in 1/3 cup mini chocolate chips for extra chocolate flavor.
• Make it dairy-free: Use dairy-free milk, a plant-based cream alternative, dairy-free butter, and a dairy-free chocolate hazelnut spread.

Make-Ahead Tips

This is a great breakfast to prepare ahead of time.

The Night Before

1. Grease the baking dish and add the bread cubes.
2. Mix the pumpkin custard and pour it over the bread.
3. Cover tightly and refrigerate overnight for up to 12 hours.
4. Keep the Nutella separate until you’re ready to bake.

The Next Morning

1. Remove the baking dish from the refrigerator while the oven preheats.
2. Warm the Nutella slightly and swirl it over the bread.
3. Bake as directed, adding 5–10 extra minutes if the mixture is still very cold.
4. Check that the center reaches 160°F (71°C) before serving.

If you’re using a ceramic or glass baking dish, check that it’s safe to move from the refrigerator to a hot oven. Avoid sudden temperature changes.

What to Serve With Baked Pumpkin Nutella French Toast

This French toast is sweet and rich, so I love serving it with something fresh or savory.

• Fresh berries: Strawberries, raspberries, or blueberries add a bright, fresh flavor.
• Crispy bacon: The salty crunch balances the sweet Nutella.
• Scrambled eggs: A simple way to add extra protein to breakfast.
• Greek yogurt: Plain Greek yogurt adds a creamy, slightly tangy contrast.
• Sliced bananas: Bananas taste great with pumpkin and chocolate.
• Fresh orange slices: Their juicy, citrus flavor helps balance the rich custard.
• Hot coffee or tea: A warm drink makes this feel like a cozy café breakfast.

For a holiday brunch, serve the French toast with scrambled eggs, crispy bacon, and a big bowl of fresh fruit.

Leftovers and Storage

Refrigerator

Let the French toast cool, then transfer leftovers to an airtight container.

Store in the refrigerator for up to 3–4 days.

Freezer

Cut the cooled French toast into individual portions.

Wrap each portion tightly and place it in a freezer-safe container or bag.

Freeze for up to 2 months for the best texture.

How to Reheat

• Oven: Place leftovers in an oven-safe dish, cover loosely with foil, and heat at 325°F (165°C) for 15–20 minutes, or until hot throughout.
• Microwave: Heat one portion in 30-second intervals until steaming hot.
• Air fryer: Place a portion in the air fryer basket and heat at 320°F (160°C) for 4–6 minutes, checking often to prevent the Nutella from burning.

Reheat leftovers to 165°F (74°C).

For the best texture, I recommend the oven. It helps bring back some of those crispy bread edges.

Macros Information

Estimated nutrition per serving, based on 8 servings and including the powdered sugar and optional extra Nutella drizzle.

ESTIMATED PER SERVING

Calories

535 kcal

Protein

12 g

Carbohydrates

63 g

Fat

27 g

Fiber

3 g

Sugar

33 g

These numbers are estimates. The exact nutrition will depend on your bread, Nutella brand, and portion sizes.

FAQ

Q: Can I make Baked Pumpkin Nutella French Toast the night before?

A: Yes! You can assemble the bread and pumpkin custard the night before, cover it, and refrigerate it for up to 12 hours. Add the Nutella before baking for the best chocolate swirls.

Q: Can I use regular sandwich bread instead of brioche?

A: Yes, but thick-cut bread works best. Regular thin sandwich bread can become too soft when soaked in the pumpkin custard.

Q: Can I use homemade pumpkin puree?

A: Absolutely! Just make sure your homemade puree is thick and smooth. If it’s watery, drain some of the extra moisture before using it.

Q: Why is my French toast soggy in the middle?

A: It may need more baking time, or the bread may have been too fresh. Bake until the center is set and reaches 160°F (71°C). Using slightly stale bread also helps.

Q: Can I make this recipe without heavy cream?

A: Yes. Replace the 1/2 cup heavy cream with 1/2 cup whole milk. The French toast will be a little less rich but still delicious.

Q: Can I use chocolate chips instead of Nutella?

A: Yes! Use about 3/4 cup chocolate chips. Sprinkle them between the bread cubes before baking. You won’t get the same creamy swirls, but you’ll still have plenty of chocolate flavor.

Q: How do I know when the French toast is fully baked?

A: The top should be golden brown, and the center should look set rather than runny. For the most reliable check, insert a food thermometer into the center. It should reach 160°F (71°C).

Q: Can I freeze this French toast?

A: Yes! Let it cool completely, cut it into portions, and freeze in airtight containers for up to 2 months. Reheat in the oven for the best texture.

Q: Can I make this recipe less sweet?

A: Yes. Reduce the brown sugar from 1/3 cup to 2 tablespoons, and skip the powdered sugar and extra Nutella drizzle. The Nutella inside the bake will still provide plenty of sweetness.

Q: What’s the best bread for baked French toast?

A: Brioche is my favorite because it’s rich, soft, and slightly sweet. Challah is another great choice. French bread also works well if you prefer a firmer texture.

Final Thoughts

Baked Pumpkin Nutella French Toast is one of those recipes that makes an ordinary morning feel a little more special. The warm pumpkin spice, soft custard-soaked bread, and rich chocolate swirls come together in a breakfast that’s simple to make and hard to resist.

I especially love how the top turns golden and slightly crisp while the inside stays soft and creamy. And those little pockets of melted Nutella? They’re easily my favorite part!

Whether you’re making this for a fall weekend, Thanksgiving morning, or just because you’re craving something sweet, this recipe is a wonderful way to bring cozy flavors to the table.

Give this Baked Pumpkin Nutella French Toast a try, and let me know how it turns out! Leave a comment below to share your experience, tell me if you tried any fun toppings, or ask any questions you have about the recipe. I’d love to hear how you made it your own!