Pumpkin French Toast

By KimberlySeverino

Ingredients

• ● 6 1/2 cups 1-inch bread cubes
• ● 7 large eggs
• ● 2 cups milk
• ● 1 tsp vanilla extract
• ● 1 1/2 tsp pumpkin pie spice
• ● 1/2 cup pumpkin puree
• ● 3-4 tbsps. brown sugar for topping

Preparation

Step 1

1. Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.

2. In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter 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.

3. In the morning, preheat oven to 350 degrees, uncover and top with brown sugar.

4. Bake for 35-45 minutes or golden brown and no longer wet.

5. Serve immediately with maple syrup, honey.



Notes
* For the bread cubes, just use as much bread as it takes to fill the bottom of your dish generously, plus up about 1 to 1.5 inches. If you’ve added too much to soak up the liquid, just remove some. And if it looks too wet, add some more bread.
* I HIGHLY recommend using pumpkin butter as it has a concentrated pumpkin flavor and is much sweeter than puree. But if using puree instead of butter, it’s important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and a little agave nectar, brown sugar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you’re going for.