Sunday, November 10, 2013

Pumpkin French Toast

Great little breakfast right here!  Every since we had Reese (over a year ago) I have loved to make breakfasts like this one at the beginning of the week that we can eat on all week.  They make for quick and easy mornings as Corey is rushing out the door.  This is a really yummy twist on normal French toast.  You can top it with maple syrup or sweetened cream cheese as I did! 

Pumpkin French Toast
5 1/2 – 7 1/2 cups 1-inch bread cubes (I filled a 9x13in pan w/ French bread)
7 large eggs
2 cups milk
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/2 cup pumpkin puree
3-4 tablespoons brown sugar for topping
Cut any kind of bread into 1-inch cubes.  Just use enough slice to fill a lightly greased 9×13 baking dish quite full.
In a large bowl, whisk together eggs, milk, vanilla, pumpkin and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight (or for a good amount of time).
In the morning, preheat oven to 350 degrees, uncover and top with brown sugar.  Bake for 35-45 minutes or golden brown and no longer wet.
Serve immediately with maple syrup, or a little cream cheese mixed with brown sugar. Store leftovers in the refrigerator covered for up to a week.

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