I think I am officially a pumpkin convert. When I shared the recipe for Pumpkin Pasta Sauce, I admitted to not being a huge fan of pumpkin. However, I’ve been using it more and more the past few weeks and I’ve definitely taken a liking to it. I’ve enjoyed it in both sweet and savory preparations. For eating, I’m learning to value it’s earthy, seasonal flavor and for cooking, I’m a huge fan of its versatility.
Also, I think pumpkin is going to have to top my list as my new #1 favorite ingredient to experiment with. Everything I’ve tried it in has been a success. This Pumpkin Pie Baked French Toast is no exception. It would be an awesome addition at a breakfast or brunch this holiday season. (And let me tell you, it is awesome served with those Apple Sausage Balls!)
Pumpkin Pie Baked French Toast
- 1 loaf French or Italian bread, cubed
- 1 15 oz. can pumpkin puree
- 6 eggs
- 2 c. milk
- 3/4 c. brown sugar
- 2 t. vanilla
- 1 1/2 t. cinnamon
- 1/2 t. nutmeg
- 1/4 t. allspice
- 1/2 c. chopped pecans, for garnish, optional
- 1/2 c. brown sugar, for garnish, optional
1. Grease a 13×9 casserole dish. Place cubed bread in dish.
2. In a bowl, combine pumpkin puree, eggs, milk, brown sugar, vanilla and seasonings. Whisk until smooth and fully combined. Pour on top of the cubed bread.
3. Refrigerate overnight or at least 6 hours.
4. Bake at 375 degrees for 25 – 30 minutes, until lightly browned and set. If desired, sprinkle pecans and brown sugar on top of the baked French toast 5 minutes before cooking time is finished.
The baked French toast is so full of flavor that it does not need any syrup at all. It’s perfect served as is. Also, I listed the garnish as optional because it’s not needed for that great taste. However, both my husband and I agree that it really enhances the texture, so much so that my husband feels it’s a necessity.
I am not yet ready to give up all this pumpkin eating that’s been going on in our kitchen. So if you have any great pumpkin ideas or recipes to share with me, I’d definitely love to hear them!