This sheet pan pumpkin spice French toast is sweetened with flavored coffee creamer. For extra fall flavor, top off this breakfast dish with pumpkin butter.
3 large eggs
2/3 cup pumpkin spice coffee creamer
1/3 cup canned pumpkin
1/4 cup pure maple syrup, plus more for serving
1/4 teaspoon salt
1 (16 ounce) loaf French bread, cut into 1-inch slices
2 teaspoons pumpkin pie spice or ground cinnamon
pumpkin butter, sliced almonds, and/or powdered sugar, for serving
Preheat the oven to 350 degrees F (180 degrees C). Coat a 10x15-inch rimmed sheet pan with cooking spray or line with parchment paper.
Whisk together eggs, creamer, pumpkin, maple syrup, and salt in a bowl; pour into a shallow dish. Soak bread slices in egg mixture, turning once, until well soaked. Shingle bread slices in the prepared pan; sprinkle with pumpkin pie spice.
Bake in the preheated oven until golden brown, 25 to 30 minutes. Serve with pumpkin butter, almonds, powdered sugar, and/or additional maple syrup.
