Pumpkin French Toast Bake

This is yesterday's post.  Yesterday I was too tired at the end of the day to write it.

Scarlett was up at 4am to eat.  No big deal, but then she decided to stay up until 5am.  At that point, I was awake and my tummy was begging for breakfast.  And I was way to jazzed up about the first snow fall outside to settle back in under the covers.

Solution?  Pumpkin French Toast bake.  a.k.a. a quick and easy way to split a loaf of bread with your husband.  Yowza.  I got that going, popped it in the oven, did a pilates video, and then enjoyed.  What a great way to start the day.  Even if it was an early start.
Photo from Trudy's Kitchen (My picture had whip cream on it, but it got deleted...)

Pumpkin French Toast Bake (from Allrecipes)
  • 8 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup milk*
  • 1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
  • 1/3 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter, softened
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Whisk the eggs, vanilla extract, milk, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.  *The milk is optional, I found I needed a little more moisture in my bake.
  3. 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.
  4. 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.
  5. Bake in preheated oven until golden brown on top, 30 to 40 minutes. 


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