Baked Pumpkin French Toast

I am embracing Fall full on right now. That means, Ugg boots, hoodie sweatshirts and lots of pumpkin goodies.  Last weekend I wanted a big, warm and sweet breakfast. Temperatures had turned cold overnight and the wind picked up. 

It was the perfect morning to enjoy this Baked Pumpkin French Toast casserole.  I made it the night before so all we had to do in the morning is pop it in the oven and watch the leave blow down from the trees. 

Forty some minutes later and the house smell so good of sweet cinnamon.  We munched on this leisurely as Olivia kept asking for "More, more."  We couldn't resist the maple syrup but the dish is pretty sweet all on its own.  I am thinking this would be a great way start Thanksgiving morning.  

Baked Pumpkin French Toast

by Emily Morris, From Two Peas and Their Pod

Prep Time: 10 minutes

Cook Time: 45 minutes

Keywords: bake breakfast pumpkin

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Ingredients (serves 16)

• 1 loaf French Bread
• 6 large eggs
• 2 1/2 cups milk
• 1 cup pumpkin puree (not pie filling)
• 3/4 cups granulated sugar
• 2 tablespoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Streusel Topping:
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup cold butter, cut into pieces

Instructions

Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.

In a large bowl, mix together eggs, milk, pumpkin puree, sugar, vanilla extract, cinnamon, and nutmeg. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.

In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.

When you’re ready to bake the French toast, preheat oven to 350 degrees F. Remove French toast from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.

Serve warm with maple syrup.

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