Monday, November 18, 2013

Pumpkin French Toast Bake

Pumpkin French Toast Bake

This is such a quick and easy way to enjoy the flavors of french toast for a crowd, rather than cooking up a bunch of individual slices of french toast.  I sprinkled the top with a little powdered sugar to make it look pretty, but that step is entirely optional.  Serve with syrup for a hearty, soul soothing breakfast.  This could even be assembled and refrigerated the night before and then popped into the oven in the morning.

-8 eggs
-2 c skim milk
-1/4 tsp salt
-1/2 c brown sugar
-1 c canned pumpkin (NOT pumpkin pie filling!)
-1 Tbsp vanilla
-2 tsp cinnamon
-1/4 tsp cloves
-1/4 tsp nutmeg
-12 slices whole wheat sandwich bread, cut into cubes
-(optional) 1 cup chopped pecans, 2 additional Tbsp brown sugar

In medium bowl, whisk together eggs, milk, salt, brown sugar, pumpkin, vanilla, cinnamon, cloves, and nutmeg.  Combine with bread cubes, stirring until all of the bread has absorbed the egg/ milk mixture.  Pour into a greased 13x9 pan.  Top with nuts and remaining sugar if using.  Bake at 350 for 35-45 minutes, until set.

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