Pumpkin French Toast Bake

{Written by: Jen}

Okay, okay, I’ll admit it. I have a pumpkin addiction. Pumpkin freaking everything; pumpkin coffee, pumpkin cake, pumpkin pie, pumpkin pancakes, pumpkin, cookies….and now pumpkin french toast. I had a left over almost whole loaf of french bread and lots of pumpkin on hand, so I thought I would give it a shot, I found the recipe here. It. was. ah.mazing! I will be making this over and over and over again. I ate 3 portions and no, I’m not sorry.

Even Taylor thought it sounded good, here she is scoping out the goods (sorry for the blurry pic).

I hope you enjoy it as much as I did.

Keep following us, there will no doubt be more pumpkin goods to come!

Ingredients:

• 8 eggs
• 1 tsp. vanilla extract
• 2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1 tsp. sugar
• 1 15oz. can pumpkin puree
• 1 loaf Texas toast thick sliced bread, cubed into 1″ pieces (or similar thick bread)
• 1/3 C. brown sugar
• 1/4 tsp. ground cinnamon
• 2 T all-purpose flour
• 1 T butter, softened

Directions:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
• 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.
• 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.

• 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.

• Bake in preheated oven until golden brown on top, 30 to 40 minutes.
• Serve with powdered sugar and/or syrup

{Jen}

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