Wednesday, November 7, 2012

Pumpkin French Toast Casserole

I've talked about it many times before, but I just love the recipe I use for French toast casserole. It's the perfect lazy breakfast. You can mix up the minimal ingredient list the night before and then just pop in the oven in the morning for a warm, yummy breakfast for the family.
When I saw this recipe for French toast casserole made with pumpkin, I jumped on it! I already had the loaf of bread (multigrain French loaf- YUM!) on the counter, a half container of pumpkin puree that needed used up and also even some half and half that needed to be thrown in a recipe! Too perfect of timing for this recipe to be ignored.

It was the middle of the week but that didn't stop me! I combined the ingredients in the evening and just let it sit in the fridge for the day while I was at work and we had a hearty, sweet breakfast for dinner!

And of course leftovers for me to have at work for a few days in the morning.

Leaving it sit for the whole day, too, gave a thick, creamy custard texture. And adding the pumpkin made it even better! A perfect fall variation on a classic.

Pumpkin French Toast Casserole
Adapted from Two Peas and Their Pod

1 loaf multi-grain French Bread
6 large eggs
2 1/2 cups milk
1 cup pumpkin puree (not pie filling)
3/4 cup granulated sugar
2 tablespoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel Topping:
1/2 cup white whole wheat flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup cold butter, cut into pieces
1. 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.
2. 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 or aluminum foil and store in the refrigerator for several hours or overnight.
3. 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. Cover and store mixture in the refrigerator.
4. 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 50-60 minutes, or until the French toast is set and golden brown.
5. Serve warm with maple syrup, if wanted.


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