Tuesday, October 15, 2013

Overnight Baked Pumpkin Spice French Toast

Oh. My. Goodness.
This was so incredibly yummy!

Baked Pumpkin Spice French Toast

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
8 eggs
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.

Serve with softened or melted butter, 100% real maple syrup, and sweetened whipped cream sprinkled with pumpkin pie spice.

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