Pumpkin French Toast Bake

3 1/2 cups 1-inch bread cubes
7 large eggs
2 cups milk (any kind)*
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree)*
3-4 tablespoons brown sugar for topping
nuts, like pecan or walnuts (optional)

* 2%, skim or low-fat milk for a lighter recipe. Alternatively, use non-dairy such as soy or almond. * If using pumpkin puree instead of butter, it’s important to compensate the flavor by adding a bit more puree, pumpkin pie spice or cinnamon), and even a little agave nectar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you’re going for.

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.