Saturday, October 15, 2011

Pumpkin French Toast Bake

There are so many wonderful fall produce to chose from when making a meal. Here is a great one for Saturday morning breakfast which uses pumpkins.

Ingredients
  • 8 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
  • 1/3 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter, softened
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
  3. Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
  4. Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
  5. Bake in preheated oven until golden brown on top, 30 to 40 minutes.               
Yields 8 servings.
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