Monday, October 29, 2012

Pumpkin French Toast Bake


This is DELICIOUS!!!  Perfect for fall time.  Plus, I absolutely love anything pumpkin, so I was in Heaven.
  • 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- which is what I used)
  • 3-4 tablespoons brown sugar for topping
  • nuts, like pecan or walnuts (optional)

  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.
Notes from original pinner:
"I HIGHLY recommend using pumpkin butter as it has a concentrated pumpkin flavor and is much sweeter than puree. But if using puree instead of butter, it’s important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and a little agave nectar, brown sugar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you’re going for. I used 2%, but use skim or low-fat for a lighter recipe. Alternatively, use non-dairy such as soy or almond."
Gluten free: use a gluten free bread, I just used my Udi's sandwich bread. 
Recipe and photo found on

No comments:

Post a Comment