Pumpkin Maple Pecan French Toast Bake

Breakfast and Brunch

Where to Buy
Portions: 4


  • 3/4 cup canned coconut milk
  • 2 large eggs
  • 1/2 cup canned unsweetened pumpkin puree
  • 1 tbsp pumpkin pie spice
  • 1 pinch salt
  • 8 thick slices sourdough bread
  • 1 tbsp coconut oil (for cooking)
  • 1 cup pecans
  • 2 tbsp pure maple syrup from Canada
  • 1/4 tsp pumpkin pie spice (for pecan topping)


  1. Preheat the oven to 375 Fahrenheit. And coat a baking dish with coconut oil.
  2. Whisk the eggs, and add the coconut milk, pumpkin pie spice, pumpkin puree and salt all together in a large wide bowl.
  3. Dip bread slices in egg mixture, soaking both sides.
  4. Then layer bread slices in the baking dish and bake in the oven for 20-25 minutes.
  5. In a small bowl add the pecans, 1 teaspoon of pumpkin pie spice and maple syrup, stir together.
  6. Remove the baking dish from the oven and top with maple pecans, bake for 10-15 minutes more, until the bread starts to become crispy and browned.
Recipe created by:

Megan Roosevelt is a Registered Dietitian Nutritionist, producer, host and founder of Healthy Grocery Girl®. Her realistic, fun & genuine approach to healthy living has cultivated a loyal online following & community at HealthyGroceryGirl.com, YouTube.com/HealthyGroceryGirl and @HealthyGroceryGirl on Instagram. Megan’s passion is sharing simple, healthy recipes and natural lifestyle tips that the whole family can enjoy. She is an internationally published author and nutrition expert for television and magazines. Megan also loves to work with health-focused brands for content creation, recipe development and photography, videography as well as media and spokesperson services. Megan lives in sunny Los Angeles, California with her husband & business partner, Aaron Roosevelt and their two children.