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)
Details
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.
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