Saturday, November 28, 2015

Pumpkin French Toast Bake

Had some leftover pumpkin puree so decided to make this baked version of french toast. Parents left super early so had time to preheat the oven and stick it in for the hour before waking up for real. Turned out delicious. Would definitely eat it again. Having to bake it for an hour takes up a lot of time so don't see this as a regular go-to breakfast item since I like to eat within 20 min of waking up. Leftovers were great. This recipe is a combo of multiple recipes, but without the streusel topping. I don't like super sweet breakfasts. Even the 1/3 c sugar was a bit much. Other recipes had up to 1 c sugar in the batter plus 1/2-1 c in the streusel!
2/27/16 Made this again adjusted and came out better. Would increase milk even more next time. Editing below and putting old amounts in brackets.
5/10/16 Made this with a partial loaf of bread in a smaller pan but same amount of filling. Tasty!
  • 1 loaf egg bread (like the Challah loaf from Metro), can be old and dry
  • 6 eggs
  • 1.5 c milk (could try increasing to 1.75 c next time) [1 c]
  • 1 T vanilla
  • 1 t cinnamon [1/2 t]
  • 1/3 t nutmeg
  • dash of cloves
  • 1 c pumpkin puree [3/4 c]
  • 1/4 c sugar [1/3 c]
  1. Grease a 9x13 baking dish.
  2. Cut bread into large cubes. Place in baking dish.
  3. Beat eggs, milk, pumpkin, sugar and other spices in a large bowl.
  4. Pour over bread.
  5. Cover in saran wrap and let sit overnight.
  6. In the morning, bake at 350F for 55 minutes.
  7. Let cool until warm. Serve with fresh fruit.

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