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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5 thoughts on “Pumpkin French Toast Bake

    • Do you make your pumpkin bread from scratch? I have a box of the Pilsbury Pumpkin Bread mix but haven’t tried it yet. I once tried the pumpkin and chocolate chip combo, I wasn’t a big fan but I think that is because the recipe called for a lot of ginger – it just didn’t mesh well.

      • I have yet to make the pumpkin bread from scratch. I mean, I use canned pumpkin, not fresh. This pumpkin chocolate chip one is really simple (it uses canned as well) and doesn’t have any ginger.

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