Name: Baked Pumpkin French Toast
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 8 Nature's Yoke eggs; ¾ cup milk; 1 tsp vanilla extract; 2 tsp cinnamon; ½ tsp ground cloves; ¼ tsp nutmeg; 1 tbsp sugar; 15 oz can pumpkin puree; ½ loaf Texas toast thick-sliced bread, cut into 1-inch cubes; ⅓ cup brown sugar; ¼ tsp cinnamon; 2 tbsp flour; 1 tbsp butter, softened

AuthorDawn NoltCategoryBreakfast DishesTags#bakedfrenchtoast, #bakedpumpkinfrenchtoast, #fallbreakfast, #pumpkinfrenchtoastDifficultyBeginnerRating

On the next crisp, autumn morning, warm your table with our pumpkin french toast!

Yields8 Servings

Cook Time45 mins

8 Nature's Yoke eggs

¾ cup milk

1 tsp vanilla extract

2 tsp cinnamon

½ tsp ground cloves

¼ tsp nutmeg

1 tbsp sugar

15 oz can pumpkin puree

½ loaf Texas toast thick-sliced bread, cut into 1-inch cubes

⅓ cup brown sugar

¼ tsp cinnamon

2 tbsp flour

1 tbsp butter, softened

Preheat oven to 350 F. Grease a 9x13-inch baking dish.

Whisk the eggs, milk, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and sugar together in a bowl; beat in the pumpkin until fully incorporated.

Place bread cubes in large bowl; pour the pumpkin mixture over the bread cubes, and gently toss to coat. Arrange in prepared baking dish.

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.

Bake in preheated oven until golden brown on top, 30 to 40 minutes.

Ingredients