PUMPKIN FRENCH TOAST CASSEROLE
Provided by Marcela Valladolid
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 12-by-8-inch baking pan.
- In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined. Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then transfer it to the prepared baking pan. Repeat the process until the bottom of the pan is covered.
- In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free; the mixture should be soft and spreadable.
- Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices. Soak the remaining bread slices in the remaining custard. Layer them on top of the cream cheese mixture. Combine the pecans, brown sugar and remaining 4 tablespoons melted butter in a bowl. Add a pinch of salt. Top the casserole with the pecan mixture.
- Bake until the top is golden, 40 to 45 minutes. Serve with a drizzle of maple syrup.
PUMPKIN FRENCH TOAST
On a quest to get my kids to eat more veggies and not just at dinner time, my pumpkin french toast has now become a family favorite! Drizzle with maple syrup and sprinkle a small amount of powdered sugar for fun!
Provided by CARI
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.
- Melt 1 teaspoon of butter in a large skillet over medium-high heat. Place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 25.7 g, Cholesterol 191.4 mg, Fat 9 g, Fiber 4.7 g, Protein 13.9 g, SaturatedFat 3.3 g, Sodium 389.5 mg, Sugar 4.1 g
PUMPKIN FRENCH TOAST BAKE
A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings.
Provided by cinderblock
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
- Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
- 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.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 46.2 g, Cholesterol 189.8 mg, Fat 8.5 g, Fiber 3.4 g, Protein 11.5 g, SaturatedFat 3 g, Sodium 598.1 mg, Sugar 15.2 g
PUMPKIN FRENCH TOAST BAKE
Sweet and spicy pumpkin french toast is made the night before for an easy, early-morning preparation.
Provided by Minimalist Baker
Categories Breakfast
Time 10h50m
Number Of Ingredients 8
Steps:
- 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 it's 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 until 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 Facts : ServingSize 1 g, Calories 122 kcal, Carbohydrate 13.7 g, Protein 7.8 g, Fat 4 g, Sodium 145 mg, Fiber 1.3 g, Sugar 7.4 g
OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE
Steps:
- Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly., In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean., Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.
Nutrition Facts : Calories 302 calories, Fat 13g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 342mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 4g fiber), Protein 13g protein.
SPICED PUMPKIN FRENCH TOAST CASSEROLE
What a sweet way to start your morning! It's perfect for the holidays, but we enjoy it year-round. Prep the evening before, and in the morning you can pop this in the oven and have a delicious breakfast in no time! -Joanne Wessel, Greenwood, Indiana
Provided by Taste of Home
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, whisk the first 10 ingredients until blended. Add bread cubes and raisins; gently stir to combine. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until edges of bread are golden brown and a knife inserted in the center comes out clean, 65-75 minutes., Let stand 5-10 minutes before serving. If desired, serve with confectioners' sugar and syrup.
Nutrition Facts : Calories 529 calories, Fat 23g fat (12g saturated fat), Cholesterol 207mg cholesterol, Sodium 428mg sodium, Carbohydrate 68g carbohydrate (34g sugars, Fiber 3g fiber), Protein 13g protein.
PUMPKIN PIE FRENCH TOAST - BAKED
A combination of other recipes tweaked to get the best of both worlds. I am posting here because it seems that none of the other recipes made such a large batch. Also, none of the other recipes baked the french toast which I found to be a real time saver! This would be a great make ahead breakfast that you could take with you, syrup is optional, since it already kinda sweet. I give this to my toddlers with a cup of milk and it is an easy less-mess breakfast!
Provided by Ginny Ax
Categories Breakfast
Time 35m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Mix the eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, and brown sugar in low flat bowl for easy dipping.
- Line two cookie sheets with foil and spray with Pam.
- Dip the bread into the egg mixture on both sides and place on cookie sheet. (I was able to get six slices on each sheet.).
- Bake for 25 minutes, flipping them over half way through.
- Serve with maple syrup, powdered suger, or eat them plain if you are on the go.
Nutrition Facts : Calories 261, Fat 6, SaturatedFat 2, Cholesterol 126.8, Sodium 367, Carbohydrate 41.7, Fiber 1.6, Sugar 11.8, Protein 9.6
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