Pumpkin French Toast

Last night I saw a recipe for pumpkin french toast, and it immediately got my mouth watering and I just couldn't wait to make it until the weekend. A friend of mine had posted this recipe on Pinterest, and it was very good! I prepared it last night, turned the oven on before getting in the shower, and put the french toast in after I was finished in the shower! Hope you enjoy the recipe as much as I did!! **Don't forget the syrup, I was so excited to eat that I forgot to get it out!

Pumpkin French Toast Bake

 

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.

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