Thursday, December 27, 2012

Pumpkin French Toast Bake

Original photo found here.
A few weeks ago I was browsing Pinterest and stumbled across the Minimalist Baker's version of Pumpkin French Toast Bake and it sounded like the best thing to serve on Christmas morning.

It's basically a bread pudding and you can use any flavors of bread you want. You make it the night before and just slip it into the oven when you wake up in the morning. So I did a few variations and tweaks (listed below) but in the end it was a KILLER breakfast!! I had to share.

Pumpkin French Toast Bake

1 loaf Gingerbread Streusel bread (Franz brand) (approx 4 1/2 cups)
7 lg eggs
2 C milk
1/2 tsp vanilla extract
1/2 tsp maple extract
1/4 C pumpkin butter
1/2 C brown sugar (for topping)
Cool Whip or Maple syrup, optional

Instructions:

Cut any kind of bread into 1-inch cubes. Just use enough slice to fill a lightly greased 9×13 baking dish quite full (I used a 9in round deep corningware dish)

In a large bowl, whisk together eggs, milk, vanilla, and pumpkin butter 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 degrees, uncover and top with brown sugar. Bake for 45-55 minutes or golden brown and no longer wet.

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

2 comments:

  1. Yum sounds so wonderful. New GFC follower, looking forward to it. I would love for you to stop by my blog sometime.
    viewfromrivermountain.blogspot.com

    ReplyDelete