We’ve hit day 2 of #PumpkinWeek 2018 and I couldn’t be more excited about all of these recipes. Today I am serving up a big platter of Cinnamon Pumpkin French Toast.

It’s an EASY peasy recipe that can be made up the night before and baked to perfection in the morning. Each serving is a like a hearty, pumpkin cinnamon filled sandwich but so much better.

Our whole family adores this Cinnamon Pumpkin French Toast and we have so much fun changing it up for the season.

I’d like to give another great big shout out to Dixie Crystals, Cabot Creamery Co-operative and Eggland’s Best for sending products and coupons to help facilitate all these fun recipes posted this week! Without you, it just wouldn’t be the same.

Exceptional products, exceptional brands. THANK YOU!!

A Little About #PumpkinWeek

#PumpkinWeek 2018 is hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway with some incredibly awesome prizes!

Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! (most of mine are pumpkin desserts or breakfast, like these Pumpkin Pie Pull Apart Muffins)

Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations.

Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift Box.

The box will include a selection of Seriously Sharp, Pepper Jack, Sharp Light, Extra Sharp, Horseradish, Private Stock, Vintage Choice, and Sharp cheeses, VT Sharp Cracker Cuts, Burlap & Plaid Bag, Thick & Thin Slicer, and Wooden Cutting Board.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package.

It includes a Freezer Bag, Whisk, Spatula, Plush Phone Holder and Cleaner, Plush Egg, Recipe Book, 3 Free Months of Eggland’s Best Eggs and Cutting Board.
Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them.

Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

Who wants to win a prize? Enter below!

a Rafflecopter giveaway

This delicious Cinnamon Pumpkin French Toast is layered with pumpkin and cinnamon, then soaked in a sugary mixture and baked to tender perfection. Your kitchen will smell amazing as it’s baking.

It’s such an easy breakfast, you can even make it up on a busy school morning which is why we love it so much.

Cinnamon Pumpkin French Toast is a perfect Fall breakfast and no doubt you’ll whip up a batch several times during the fall season.

Here are today’s #PumpkinWeek recipes:

Savory:

Cheesy Pumpkin Chorizo Burritos from Rants From My Crazy Kitchen
Pumpkin Gnocchi with Sage Butter Sauce from A Kitchen Hoor’s Adventures
Pumpkin Harvest Stew from Wholistic Woman
Pumpkin Mac N Cheese from Sweet Beginnings
Rosemary Cheddar Pumpkin Rolls from Cookaholic Wife

Baked Goods & Desserts:

Cinnamon Pumpkin French Toast Casserole from Daily Dish Recipes
Easy Pumpkin Spice Pull-Apart Bread with Cinnamon Vanilla Glaze from Family Around the Table
Pumpkin Bundt Cake Recipe from April Golightly
Pumpkin Cheesecake Danish Braid from The Redhead Baker
Pumpkin Cheesecake Milkshake from A Day in the Life on the Farm
Pumpkin Chiffon Pie from House of Nash Eats
Fluffy Pumpkin Cheesecake Dip from The Crumby Kitchen
Pumpkin Dulce de Leche Bread Pudding from The Nifty Foodie
Pumpkin Halwa from Caroline’s Cooking
Pumpkin Pasties- Harry Potter Style from Jonesin’ For Taste
Pumpkin Tart with Pumpkin Spiced Whipped Cream from Love and Confections

Are you ready to make Cinnamon Pumpkin French Toast?

Cinnamon Pumpkin French Toast

Name: Cinnamon Pumpkin French Toast
Prep time: 10 min
Cook time: 45 min
Total time: 4 h 55 min
Yield: 6
Cuisine: Breakfast
Ingredients: 1/2 cup Cabot unsalted butter; 12 slices thick bread; 1/2 cup Dixie Crystals brown sugar; 2 teaspoons cinnamon; 1/2 cup pumpkin puree; 1/2 teaspoon vanilla extract; 5 Eggland's Best eggs; 1½ cup milk

Yield: 6 servings

Prep Time: 10 minutes

Additional Time: 4 hours

Cook Time: 45 minutes

Total Time: 4 hours 55 minutes

Easy Cinnamon Pumpkin French Toast is made the night before and popped into the oven in the morning for a hearty, delicious Fall breakfast

Ingredients

1/2 cup Cabot unsalted butter
12 slices thick bread
1/2 cup Dixie Crystals brown sugar
2 teaspoons cinnamon
1/2 cup pumpkin puree
1/2 teaspoon vanilla extract
5 Eggland's Best eggs
1½ cup milk

Instructions

Preheat oven to 350 degrees F.
Melt the butter and pour into a 9×13 baking dish.
In a small bowl, combine the brown sugar and the cinnamon.
In a separate bowl, whisk together the eggs, milk and vanilla extract.
Spread a thin layer of pumpkin puree (as if you were buttering a piece of bread) on top of six slices of the bread.
Layer the 6 pieces of bread, pumpkin side up, into the baking dish on top of the melted butter.
Next, sprinkle half of the brown sugar and cinnamon mixture over the top of the pumpkin that is spread on the bread.
Now, spread a thin layer of pumpkin puree same as above on the remaining six pieces of bread.
Place each slice on top of the other slices making a sandwich AGAIN with pumpkin side UP.
Sprinkle again with the cinnamon/brown sugar mixture.
Pour the egg mixture over the top of all of it and then sprinkle more brown sugar and cinnamon over the top, if desired.
Cover and refrigerate overnight or at least 4 hours. Honestly, the longer the better.
When you're ready to serve, cover the dish with tinfoil and bake in a 350 degree oven for 30 minutes. Remove from oven, uncover the dish and bake an additional 15 more minutes. It should be golden and set.
Remove from oven and serve hot. Sprinkle with some powdered sugar if you want. This can also be served with syrup, butter, whipped cream or just eaten plain. It is delicious!

Don’t forget to check out these other fun recipes from Daily Dish Recipes:

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.