Pumpkin French Toast Bake
Author: Kaly
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 8 servings
- 1 Loaf of Thick Texas Toast
- ½ Cup of Butter
- 1 Cup Brown Sugar
- 6 Eggs
- ¼ Cup Whole Milk
- ½ Cup Pumpkin Puree
- 1 Teaspoon Vanilla
- 2 Teaspoons Cinnamon
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Nutmeg
- Powdered Sugar
- Syrup
- Mix the spices in a small dish (or use pumpkin spice/allspice)
- Then Melt the butter and mix with brown sugar and half the spices.
- In a separate bowl mix eggs, milk, vanilla, pumpkin, and the other half of the spices.
- Grease a 9x13 pan and spread ⅓ of the brown sugar mix on the bottom.
- Lay six pieces of toast in the bottom of the pan. (Cutting to fit if you need to)
- Then spread another ⅓ of the brown sugar mix on the bread. (Spatula is the easiest)
- Pour half the egg mix and spread around.
- Lay another 6 pieces of toast in the pan and spread the rest of the brown sugar mix on top.
- Pour the rest of the egg mix on the top of that and spread around.
- Cover and put in the fridge overnight.
- In the morning cover the pan with foil trying to keep it from sticking to the top of the bread and bake at 350 for 30 minutes.
- Uncover for the last 10-15 minutes until french toast consistency on top. (No runny egg mix, but there will be some soft pumpkin around some edges.)
- Take out of the oven and cool until ready for topping/serving!
- (Depending on your eaters and sides this can serve between 8-12)
Recipe by Romancing The Onion at https://www.romancingtheonion.com/pumpkin-french-toast-bake/
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