Saturday, October 9, 2010

Baked Pumpkin French Toast

With the arrival of autumn, I had a real craving for something pumpkin.  I could go with our old standby of Spiced Pumpkin Pancakes, but instead we bravely tried out a pumpkin variety of baked french toast.  The results were very good.  When Julius saw this picture on my computer he told me he wanted more of "that."  It is a very easy recipe and tasted great the next day at room temperature, too!  We actually ate this for dinner.  We just added bacon and some vegetables to round out the meal.  Oh, and if you are trying to watch your carb and sugar intake, this may not be the type of recipe you are looking for, lol!

Baked Pumpkin French Toast

1 can of Pumpkin Pie Mix (natural preferred)
8 eggs, beaten
2 tsp. cinnamon
several dashes of other pie spices (cloves, allspice, nutmeg, ginger)
1 long loaf of stale french bread, cubed*

Crumble topping
3/4 cup brown sugar
1 Tbsp. cinnamon
4 Tbsp. of softened butter

Beat eggs.  Add spices and pumpkin pie mix and stir until combined.  Fold in bread cubes.  Pour contents of bowl into a well-buttered 9 X 13 pan.  Mix together brown sugar, cinnamon and butter with a fork.  Crumble sugar mixture on top of bread cubes.  Cover and refrigerate for at least 3 hours or overnight.  Bake for 45 minutes at 350 degrees.  Enjoy!

*My grocery store sells old bakery bread for around a dollar.  Check to see if your store does the same so you are not paying full price just to let your bread go stale:)

No comments:

Post a Comment