Sorry for the blog hiatus folks. Lets chalk it up to the need for some R&R over the holidays after a big move.
I left you in the midst of packing hell and I am FINALLY beginning to emerge from the other side – I’m not sure what’s worse – packing or UNpacking? Thoughts?
Finally, with a functional and semi-organized kitchen, I hosted my first brunch. Amidst the chaos of four children under the age of four ransacking enjoying our much more spacious play area, we all were able to sit down for at least a good ten minutes and enjoy this sweet and satisfying pumpkin french toast bake.
If there was a choice between pancakes or french toast, you will always find me on the pancake side of things. However, after making and tasting this overnight baked version of the classic breakfast, it may have changed my mind.
I hate being stuck in the kitchen when hosting any sort of brunch, lunch, or dinner party. So what to do when you want to serve french toast to a crowd? You soak it overnight so it’s more of a casserole style dish. In this version, pumpkin is added to the usual egg and milk based custard. The cubes of crusty french bread absorb all this liquid overnight and bake up into an almost bread pudding-like dish. Topped with some nuts for texture, the end result pleases both adults and kids alike.
This pumpkin french toast bake would be just as perfect for your New Years day brunch as a special mid week treat – leftovers reheat great in the microwave.
Speaking of leftovers, if anyone wants to help me finish the unpacking, I will trade you a slice! Any takers??
Dara
Pumpkin French Toast Bake
Serves | 8 |
Dietary | Vegetarian |
Meal type | Breakfast |
Website | Adapted from Minimalist Baker |
Ingredients
- 7-8 Cups cubes of whole wheat french bread (or enough to generously fill a 9 x 13 baking dish)
- 2 Cups almond milk (any milk you have on hand will do too)
- 7 eggs
- 3/4 cups pureed pumpkin
- 2 Tsp pumpkin pie spice
- 1 Tbsp brown sugar
- 2 Tbsp maple syrup
- 1 Tsp vanilla
- 3 Tbsp brown sugar (for topping)
- handful pecans (for topping)
Note
You could substitute any milk you have on hand in place of the almond milk. Any dense bread would work in this recipe - challah or a crust baguette would both be great. Use any nut you have on hand, or leave them out all together.
Directions
1. | Spray a 9 x 13 baking dish with cooking spray. |
2. | Spread bread cubes evenly in baking dish. Whisk together almond milk, pumpkin, eggs, brown sugar, maple syrup, vanilla, and pumpkin pie spice. Pour over bread cubes and press down to make sure all the bread is submerged. |
3. | Place pyrex in the fridge over night. In the morning, preheat oven to 350 degrees. Top the bread mixture evenly with brown sugar and pecans and place in the oven for about 45 minutes, until brown and the liquid is absorbed. Serve with extra maple syrup on the side. |
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