Baked Pumpkin French Toast

 

Lately I've been pinning and making tons of pumpkin recipes--everything from pumpkin lattes to baked pumpkin oatmeal for breakfast. This recipe for pumpkin french toast is by far the best that I have cooked. I'm still trying to get my pantry in order and one of the things that I haven't purchased is syrup. How can you eat french toast without syrup? Well...I drizzled a little extra butter and sprinkled a little extra brown sugar on top right before serving and it was pure perfection!

 

 

Baked Pumpkin French Toast

 

Ingredients:

3 1/2 – 4 1/2 cups 1-inch bread cubes

7 eggs

2 cups milk

1 tsp. vanilla extract

 1/2 tsp. pumpkin pie spice

1/2 cup pumpkin puree

3-4 Tbsp. brown sugar for topping

walnuts for topping

 

Directions:

1. Cut bread into 1-inch cubes. Place in a 9×13 lightly greased baking dish.

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. Let it sit until the bread absorbs all of the egg mixture. Optional: It works well if you let it refrigerate overnight.

3. Preheat oven to 350 degrees, uncover and top with brown sugar and nuts. Bake for 35-45 minutes or golden brown and no longer wet.

4. Serve immediately with maple syrup, honey or agave nectar.