Monday, February 24, 2014
I have obviously hit the pumpkin recipes on my list! :) I know that pumpkin is supposed to be a "fall" flavor, but I love it and make it whenever the mood strikes... French toast has always been a favorite breakfast of mine, so I was really interested in testing out the combo of pumpkin and french toast together. I don't like when a "bake" gets soggy and stays soggy so I have a tendency to bake it a little longer then the recipe calls for so that it has a crunchy, crusty texture rather then a soggy texture. This one didn't disappoint - it wasn't soggy and had a fabulous taste to it! It was definitely hard to put the fork down after only one serving!
Pumpkin French Toast Bake
(recipe found on pinterest via minimalistbaker.com)
5 1/2 – 7 1/2 cups 1-inch bread cubes
7 large eggs
2 cups milk
1 teaspoon vanilla
1 1/2 teaspoon pumpkin pie spice
1/2 cup pumpkin puree
3-4 tablespoons brown sugar for topping
pecan or walnuts (optional)
Cut any kind of bread into 1-inch cubes. Just use enough chunks to fill a lightly greased 9×13 baking dish quite full. In a large bowl, whisk together eggs, milk, vanilla, pumpkin and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight. In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet Serve immediately with maple syrup or honey.