Sunday, December 21, 2014

Baked Pumpkin French Toast

1 loaf French Bread
6 large eggs
2 1/2 cups milk
1 cup pumpkin puree (not pie filling)
3/4 cups granulated sugar (we reduced to 1/2 cup)
2 tablespoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup cold butter, cut into pieces

  1. Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.
  2. In a large bowl, mix together eggs, milk, pumpkin puree, sugar, vanilla extract, cinnamon, and nutmeg. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.
  3. In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.
  4. When you’re ready to bake the French toast, preheat oven to 350 degrees F. Remove French toast from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.
  5. Serve warm with syrup, if desired.
Notes: AMAZING. Brittany and I both really enjoyed this when we had it for breakfast, and it may have been even better when we had it cold the next day. In my opinion it was plenty sweet without adding syrup. This is our 5th baked French Toast recipe we've posted (after Baked Apple w/ Caramel, Baked French Toast, Baked Praline, and Cinnamon Toast French Toast), and we've tried a couple that never made it to the blog. I think Pumpkin has become my favorite.

Source: Two Peas and Their Pod (Thanks to Melanie for sharing the link)

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