pumpkin french toast

24 Oct

1 loaf french bread  •  6 eggs  •  2 1/2 C milk  •  1 C pumpkin puree
3/4 C sugar  •  2 T pure vanilla extract  •  1 T vanilla bean paste
1 T pumpkin pie spice  •  1/2 tsp nutmeg 

pumpkin_french_toast_blog
So happy that it is fall. I am a sucker for this time of year and everything that it brings, colors, smells, gatherings, fall decor, warm clothes, brisk air and more importantly fall foods, ha. Many of you that have been following me for some time know that I love pumpkin and try to incorporate it in as many food creations as possible during the fall and winter months. You probably also know that I have been eating wheat-free for some time, so I am sure it may come as a shock to you that I am posting something with WHEAT in it. Hey, my husband and kiddos have to eat too you know! So, here I am sharing with you yet another family pumpkin favorite. This is a quick, easy and delicious breakfast to serve to guests, friends and family alike. The pumpkin french toast is served with a warm buttery maple syrup – you can’t go wrong with this breakfast duo.

Refrigerate over night
Preheat oven to 350 degrees F.

Directions:
Grease a 9 x 13 baking pan. Tear or dice apart the french loaf and place evenly in the pan. In a large bowl, mix together the eggs, milk, pumpkin, sugar, vanilla extract and paste, pumpkin pie spice and nutmeg. Pour this mixture evenly over the french bread in the pan and cover. Refrigerate for at least four hours, best if you let it set overnight.
Before you are ready to bake the pumpkin french toast you will want to mix together your streusel topping (recipe below). Sprinkle streusel topping evenly over the top of the pumpkin french toast and bake at 350 degrees for 50-60 minutes, uncovered, until the top is golden and bubbly. Serve with a warm maple butter syrup and enjoy!

Serves 6

Streusel Topping
1/2 C flour  •  1/2 C brown sugar  •  1 tsp cinnamon  •  1/2 tsp nutmeg  •  1/2 tsp salt  •  1/2 C butter, cold and diced

In a large bowl, mix together the flour, brown sugar, cinnamon, nutmeg and salt. Cut in the cold butter, using a fork or your fingers work the ingredients together until you have a course mixture. The mixture should be grainy with some larger and smaller chunks.

Buttery Maple Syrup
1 C maple syrup  •  1/3 C butter

In a small sauce pan on medium heat, warm the maple syrup. Place the 1/3 C of butter in the sauce pan and allow to melt. Do NOT stir the butter into the syrup, once the mixture begins to bubble gently pick up the sauce pan and rotate the pan until the butter is combined. Turn the heat to low and allow the syrup to thicken for several more minutes before serving.

Notes: If you don’t have any vanilla paste at home no problem, you can use 1 vanilla bean or just leave it out. I only use it for added vanilla flavor and I like seeing the vanilla bean specks in my food. I also like to add 1/2 cup of chopped pecans to the streusel topping for a little crunch.

… hope you all have a happy Thursday!

About these ads

2 Responses to “pumpkin french toast”

  1. Jennie October 27, 2013 at 8:07 am #

    Made this for my nephews and husband and it was a huge hit! Yummy!!

    • thestockedpantry November 20, 2013 at 5:36 pm #

      So glad to hear. Thanks for letting me know. I am always afraid that the altitude difference will affect the recipe. So glad it didn’t!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Diana Elizabeth

Just another WordPress.com site

Boho Farm and Home

Just another WordPress.com site

My Baking Addiction

modern. delicious. addictive.

Just another WordPress.com site

recipe for crazy

Just another WordPress.com site

Savory Simple

A Recipe Blog

cooking-spree

Putting Love on the Table

SweetRevelations

A "sweet" food journal....

FROM SCRATCH CLUB

{making} food matter together

The Fauxmartha

from scratch

enchantedyankee

Just another WordPress.com site

Follow

Get every new post delivered to your Inbox.

Join 81 other followers

%d bloggers like this: