PUMPKIN FRENCH TOAST BAKE

PUMPKIN FRENCH TOAST BAKE
http://minimalistbaker.com/pumpkin-french-toast-bake/
This is so yummy! Everyone loved it.  Topped with maple syrup or caramel syrup.  Buttermilk would be good too.  Kids also sprinkled on powdered sugar.  Almost tasted like a pumpkin pie.  I did 1/2 cup pumpkin puree.  Also did 2 tsp pumpkin spice. Sprinkled in some cinnamon, nutmeg and all spice.  Added brown sugar to egg mixture instead of sprinkling on top.  Worked fine.  Used whole wheat french bread I found on clearance at Wal-Mart.  Made it in the morning - it soaked all day - and then we had it for dinner.  Didn't add the nuts, but it would be really good with it.

Pumpkin French Toast Bake

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

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

Author: Minimalist Baker

Recipe type: Breakfast

Cuisine: French Toast

Serves: 10

Ingredients

• 3 1/2 – 4 1/2 cups 1-inch bread cubes (depending on type of bread)
• 7 large eggs
• 2 cups milk (any kind)*
• 1 tsp vanilla extract
• 1 1/2 tsp 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)

Instructions

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 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.
3. In the morning, preheat oven to 350 degrees, uncover and top with brown sugar and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
4. 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.

Nutrition Information

Serving size: 10 slices; per slice: Calories: 122 Fat: 4 g Carbohydrates: 13.7 g Sugar: 7.4 g Sodium: 145 mgFiber: 1.3 g Protein: 7.8 g