Oh. My. Goodness.
This was so incredibly yummy!
I got the recipe from Our Best Bites a couple of days ago. I mixed it up on Sunday afternoon with the intent of having it for breakfast on Monday. I had neglected to look at the baking time, so instead, we had breakfast for dinner tonight! I was not getting up any earlier than I needed to. And I'm so glad I didn't. I really enjoyed being able to sit and savor it tonight and not have to think about rushing out of the door. So. Good! And - we'll have left-overs for the next couple of mornings. YAY!
It's just my hubby and myself, so I halved the recipe. And I'm not a fan of eggnog, so I used regular milk and added a bit more pumpkin to it and a little bit more cinnamon and pumpkin pie spice.
I wish I would have thought to make some buttermilk syrup, but my regular pancake syrup was fabulous. I found myself rummaging through the freezer looking for some whipped topping also, but didn't have any.
You can pop on over to their website and view the wonderful picture tutorial, or just use the recipe from here. However you do it - be sure to thank 'Our Best Bites' when you have your first spoonful! And then head on over to their website and take a look at their other fabulous recipes. I promise you will be impressed!
Overnight Pumpkin Spice French Toast
Recipe by Our Best Bites
1lb loaf french bread, diced into 1-inch cubes
1 cup pumpkin puree
2 1/2 cups pumpkin spice egg nog
4 tablespoons brown sugar (dark brown if you have it)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon vanilla
butter for greasing pan
1/4 cup packed brown sugar (preferably dark brown sugar)
1/4 cup white sugar
2 tablespoons flour
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
2 tablespoons cold butter
Butter sides and bottom of a 9×13 pan and set aside. Place bread cubes in a large mixing bowl.
In a separate bowl, whisk eggs together and add pumpkin puree. Whisk
until smooth. Mix in pumpkin spice egg nog. Add brown sugar, pumpkin
pie spice, cinnamon, salt, and vanilla and whisk until combined. Pour
mixture over bread cubes and very gently toss until covered. Let sit
for 2-3 minutes and then toss again, making sure all bread cubes get
covered in some of the egg mixture. Place entire mixture in prepared
9×13 inch pan, cover, and refrigerate overnight.
In a small bowl, combine brown sugar, white sugar, flour, pumpkin pie
spice, and cinnamon, Either grate butter with a large-hole cheese
grater, or cut it into small chunks, and use fingers to crumble mixture
together. Cover, and place crumb topping in fridge overnight.
In the morning, take french toast pan out and set at room temperature
while you preheat the oven to 350 degrees. Uncover pan and sprinkle
crumb topping evenly over the top. Bake for 45-55 minutes, until puffed
and golden all over. (Mine usually takes closer to 55 minutes).
Remove and let cool for 10 minutes or so and then cut into squares and
Serve with softened or melted butter, 100% real maple syrup, and sweetened whipped cream sprinkled with pumpkin pie spice.