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
PUMPKIN SPICE BAKED FRENCH TOAST
Pumpkin Spice Baked French Toast - the wonderful flavors of Fall in a breakfast treat you can prepare the night before. Pop it into the oven the next day and it's a delicious meal to warm you up on a cool, crisp day.
Provided by Lynne Feifer
Categories Breakfast
Time 9h25m
Number Of Ingredients 16
Steps:
- Spray an 9 X 13-inch baking dish with cooking spray.
- Place all of the bread cubes into a large bowl.
- In a mixing bowl, beat the cream cheese and pumpkin together until fluffy, about 5 minutes, scraping down the sides as needed.
- Beat in the sugar and Homemade Pumpkin Spice.
- Add eggs, two at a time with the mixer on low until each is fully incorporated, scraping the sides as needed.
- In a large measuring cup, combine the milk, heavy cream and vanilla.
- Gently pour the milk mixture into the bowl while mixing on low. Make sure everything has been mixed together well.
- Gently pour the entire contents over the bread cubes and mix to thoroughly coat.
- Carefully pour everything into the prepared baking dish and spread evenly. Cover with plastic wrap and refrigerate overnight.
Nutrition Facts : ServingSize 1 g, Calories 822 kcal, Carbohydrate 79 g, Protein 19 g, Fat 49 g, SaturatedFat 25 g, Cholesterol 283 mg, Sodium 615 mg, Fiber 4 g, Sugar 41 g
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 SPICE FRENCH TOAST CASSEROLE
This autumn-inspired casserole is both custardy and crunchy and perfect for brunch--or even dessert. We use pumpkin pie puree, which comes pre-sweetened and spiced, lending an extra touch of warmth. Since the unbaked casserole needs to rest overnight, this is an ideal make-ahead company-worthy dish.
Provided by Food Network Kitchen
Time 9h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the casserole: Generously grease a 3-quart casserole dish with the butter. Shingle the bread slices, in rows, over the bottom of the dish so that they are overlapping slightly (like rows of slanted books).
- Whisk the eggs, sugar, pumpkin pie spice, vanilla and salt in large bowl until smooth and well combined. Add the milk and cream to the bowl and whisk until well combined. Pour the egg mixture evenly over the bread slices, making sure that all slices are well coated. Cover the casserole dish with plastic wrap and refrigerate for at least 8 hours or up to overnight.
- Position an oven rack in the center of the oven, and preheat to 350 degrees F.
- For the brown sugar crumble: Whisk together the brown sugar, flour and salt in a medium bowl. Add the butter and work it into the dry ingredients with your fingers (or a pastry cutter) until the mixture is crumbly with pea-sized bits of butter. Mix in the pecans.
- To assemble: Give the bread slices in the casserole dish a gentle push into the custard, dollop the pumpkin pie puree over the bread slices and sprinkle the crumble evenly over the top.
- Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little jiggly when the casserole dish is tapped but it will continue to cook a bit out of the oven). Check the casserole about halfway through the baking time and tent it with foil if the topping is browning too quickly. Let rest 10 minutes before serving.
PUMPKIN PIE FRENCH TOAST
A delicious holiday breakfast. It's a wonderful spin on traditional french toast that measures up for any pumpkin pie lover. Serve warm with warmed maple syrup!
Provided by Andrea Cushman
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a lightly oiled skillet over medium heat.
- Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.
Nutrition Facts : Calories 283.9 calories, Carbohydrate 29.8 g, Cholesterol 150.7 mg, Fat 13.7 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 4.2 g, Sodium 442.7 mg, Sugar 3.3 g
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.
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PUMPKIN SPICE FRENCH TOAST CASSEROLE RECIPE - TODAY.COM
From today.com
3.7/5 (160)Total Time 1 hr 30 minsCategory Breakfast,Brunch
- 1. In a blender, process the cream cheese, pumpkin and cream until smooth. Transfer the mixture to a large bowl and whisk in the remaining ingredients except bread. Once the mixture is fully homogeneous, add the bread and stir to fully moisten. Pour into your baking dish and mash down the bread. Cover with plastic wrap and chill until you are ready to bake (1 hour to 3 days).
- 3. Uncover the casserole and press down the floating bread with your hands or a spatula. It's OK if it looks a little soupy; that's just all your creamy, custardy goodness. Place the casserole dish inside a large roasting pan with high sides and put it in the oven. Pour hot water into the roasting pan so that it comes halfway up the outside of the casserole dish.
- 4. Bake uncovered for 1 hour or until a wooden toothpick inserted in the center comes out clean.
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