Pumpkin French Toast Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 1/2 cups 1-inch bread cubes7 large eggs2 cups milk (any kind)*1 tsp vanilla extract1 1/2 tsp pumpkin pie spice1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree)*3-4 tablespoons brown sugar for toppingnuts, like pecan or walnuts (optional)
1.Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety. If using sandwich bread, use 5-8 slices. Then, spread into a lightly greased 9×13 baking dish.
2.In a large bowl, whisk together eggs, milk, vanilla and pumpkin butter 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.
3.In the morning, preheat oven to 350 degrees, uncover and top with brown sugar and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
4.Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SLACHETKA103145.
2.In a large bowl, whisk together eggs, milk, vanilla and pumpkin butter 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.
3.In the morning, preheat oven to 350 degrees, uncover and top with brown sugar and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
4.Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SLACHETKA103145.
Nutritional Info Amount Per Serving
- Calories: 219.7
- Total Fat: 7.7 g
- Cholesterol: 187.8 mg
- Sodium: 222.0 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 1.0 g
- Protein: 8.6 g