Pumpkin French Toast Bake

• Vegetarian

• Refrigerated

  • 7 Eggs, large

• Condiments

  • 1/4 cup Pumpkin butter

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1 1/2 tsp Pumpkin pie spice
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 5 1/2 cups 1-inch bread

• Dairy

  • 2 cups Milk

Found on minimalistbaker.com

Description

Ingredients

• 5 1/2 - 7 1/2 cups (~225 g) 1-inch bread cubes (depending on type of bread)*
• 7 large eggs
• 2 cups (480 ml) milk (any kind)*
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 cup (87 g) pumpkin butter (or 1/2 cup pumpkin puree)*
• 3-4 tablespoons (41-55 g) brown sugar for topping
• optional: Nuts, like pecan or walnuts

Directions

• Cut any kind of bread into 1-inch cubes - I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9x13-inch baking dish quite full.
• In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until its all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
• In the morning, preheat oven to 350 degrees F (176 C), uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
• Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.

Nutrition