Broma Bakery · by Sarah Fennel★ 4.5
Cinnamon Raisin Pumpkin French Toast Bake
NUTRITION · PER SERVING45M COOK
CAL 27%·PRO 38%
CARBS 69G51% OF CAL
4G FIBER29G SUGAR36G OTHER
FAT 20G34% OF CAL
8G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bread soaked in pumpkin-spiced custard with raisins and baked until golden. A seasonal brunch dish that's warm, comforting, and perfect for fall mornings.
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View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 loaf challah bread, cut into 1 inch cubes
- 7 large eggs, room temperature
- 1 cup pumpkin puree
- 1/4 cup light brown sugar
- 3 cups whole milk
- 1 cup light cream
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup raisins
At a glance
PER SERVING · TIME 45M
CAL 27%·PRO 38%
CARBS 69G51% OF CAL
4G FIBER29G SUGAR36G OTHER
FAT 20G34% OF CAL
8G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 754mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 423mg
- Calcium
- 212mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 754MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.