Baked Pumpkin French Toast with Caramelized Walnuts

I’ve got the perfect holiday brunch idea for you! It’s this baked pumpkin French toast with caramelized walnuts.

Need a delicious brunch idea this holiday? You got it! This baked pumpkin French toast with caramelized walnuts is exactly what you need to make for your family and friends. The best part of this recipe is that you can actually prepare it the night before and bake it the next morning. The other awesome part is that I got to use my Bernzomatic TS4000 torch to caramelize the walnuts on top for added flavor. Here’s how to make your own baked pumpkin French toast with caramelized walnuts.

This post is sponsored by Bernzomatic but all thoughts, styling and content are my own.

Baked Pumpkin French Toast with Caramelized Walnuts

Ingredients:

1 loaf of sliced French bread
1/2 cup or 1 stick of melted butter
1 cup brown sugar
1 cup of pumpkin
1 1/2 cup milk
4 eggs
1 tsp cinnamon and a little more to for sprinkling
1 tsp vanilla

Candied Walnuts:

1 cup chopped walnuts
1/4 cup white or brown sugar
1 tbsp melted butter

I used the Bernzomatic TS4000 Torch with the Propane fuel tank.

Directions:

Preheat your oven to 350 degrees. Slice your French bread and put it aside. In one bowl, you will make your brown sugar mixture by adding the 1/2 cup of melted butter with the 1 cup of brown sugar. In another bowl mix the eggs, vanilla, cinnamon, pumpkin, milk and set aside.

Add 1/3 of the brown sugar mixture on the bottom of your casserole dish or pan. Add one layer of the sliced bread. Add another 1/3 of the brown sugar mixture on top of the bread and spread it evenly. Pour half of the pumpkin mixture on top of the bread.

Add your second layer of bread and finish spreading the brown sugar mixture on top. Pour the rest of the pumpkin mixture on top so that it covers all of the bread. Sprinkle some cinnamon on top.

Bake for 40 minutes at 350 degrees or until the crust looks browned.

While the French toast is baking, you can make your candied walnuts in another bowl. Mix the 1/4 cup of sugar and 1 tbsp of melted butter with the walnuts so it’s well covered. Set aside until the French toast is finished baking in the oven.

Take the French toast out and sprinkle the top with a generous amount of walnuts.

Torch the top of the bread and walnuts evenly with the Bernzomatic TS4000 torch until it gets toasted to your liking. I love that the top of the bread also gets toasted.