Pumpkin French Toast Bake

By kmad

Sweet and spicy pumpkin french toast is made the night before for an easy, early-morning preparation.

Ingredients

• 3 1/2 to 4 1/2 cups 1-inch bread cubes (depending on type of bread)
• 7 large eggs
• 2 cups milk (any kind)*
• 1 teaspoon vanilla extract
• 1 1/2 teaspoon pumpkin pie spice
• 1/4 cup pumpkin butter (or 1/2 cup pumpkin puree)*
• 3-4 tablespoons brown sugar, for topping
• Nuts, like pecan or walnuts (optional)

Preparation

Step 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 slices to fill a lightly greased 9×13 baking dish quite full.

In a large bowl, whisk together eggs, milk, vanilla and pumpkin butter 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°F, uncover and top with brown sugar and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.

Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.

Notes:
* 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.

* I used 2%, but use skim or low-fat for a lighter recipe. Alternatively, use non-dairy such as soy or almond.