Baked Pumpkin French ToastNo Comments Yet!
There’s something about waking up on a Saturday morning that just calls for a special breakfast. Week day mornings call for cereal, bagels, greek yogurt and other fast things that can be devoured quickly as you run out the door. Not that I or Pasan end up running out the door, but we also don’t wake up early to cook breakfast. When I was growing up, Saturday breakfasts were always pancakes and bacon, or biscuits and gravy. I always loved waking up to the scent- my mom downstairs making breakfast and my dad making coffee.
In the years since I’ve moved out of my parents, I’ve spent Saturday mornings continuing tradition and making pancakes and bacon as well. Pasan requested a change though, which may be because my brother actually makes much better pancakes than I do. At first I was super offended that he wanted a change from what I made all the time, but then I realized he was right (as usual) that we needed some variety. So thanks to Pinterest, I found this amazing recipe that I shared with my friends because I just couldn’t keep it to myself. Just reading the author’s post and looking at her photos immediately filled my whole mouth with saliva (which may be TMI.) I used a baguette whereas she recommends a whole wheat bread, and she has the right of it because that’s one thing I would change about my rendition. Next time I’ll definitely be making this ahead of time and storing it in the fridge overnight so that in the morning I can pop it in the oven and enjoy!
I lightly greased my dish with margarine before layering the bread. I quickly found out that I should have bought an extra baguette just for eating because I love baguettes and could eat like three at once probably.
Super simple. Just throw all the ingredients in a bowl, mix, and pour over bread.
Top with brown sugar to form a light crust
Finished product! This puts such a fun spin on traditional french toast!
Baked Pumpkin French Toast
1 baguette (you will need 4-5 cups of bread chunks depending not the size of your dish) Again a whole wheat variety works best
2 cups milk
1 tsp vanilla extract
2 tsp pumpkin pie spice
1/2 cup pumpkin puree
Brown Sugar for topping
1) Cut bread into 1 inch cubes and cover the bottom of a lightly greased baking dish.
2) Whisk eggs, milk, pumpkin and spices together in a bowl
3) Pour over bread pieces- make sure to soak all the bread (use a spatula to push bread into the mixture if necessary) Sprinkle brown sugar on top
If you are making this ahead of time, stop here, cover and store in the fridge over night. When you’re ready to dive in, bake for 35 to 45 min at 350 degrees F. Leftovers can be shared with friends