Baked Pumpkin French Toast |
Author: Valerie@Snap-Peas
Baked Pumpkin French Toast
- 5½ - 7½ Cups cut into 2-inch cubes
- 7 large eggs
- 2 cups milk - I use canned nonfat
- 1 tsp vanilla extract (homemade ... another day)
- 1½ tsp pumpkin pie spice
- ⅓ cup pumpkin butter
- For Topping
- ½ cup all purpose flour
- ½ tsp pumpkin pie spice
- 4 Tablespoons brown sugar
- ¼ cup butter
- Fill lightly greased 9x13 pan with bread cubes.
- In a large bowl, whisk together eggs, milk, vanilla, spice, pumpkin butter until well combined.
- Pour over bread, flip bread to thoroughly coat, cover and refrigerate overnight.
- Preheat oven to 350 degrees.
- Pepare topping by combining flour, 1 tsp. Spice, brown suga, and butter.
- Flip bread and sprinkle with topping.
- Bake for 35-45 minutes or golden and knife comes out clean.
- Serve immediately with maple syrup.
Recipe by snap-peas at https://www.snap-peas.com/2016/11/17/baked-pumpkin-french-toast/
3.5.3217