Thursday, February 20, 2014

Baked Pumpkin French Toast

Baked Pumpkin French Toast

1 loaf French Bread
6 large eggs
2 1/2 cups milk
1 cup pumpkin puree (not pie filling)
3/4 cups granulated sugar
2 Tbsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Spray a 9 x 13-inch baking pan with cooking spray.  Tear French bread into chunks, or cut into cubes, and evenly place in the pan.  IN a large bowl, mix together eggs, milk, pumpkin puree, sugar, vanilla extract, cinnamon, and nutmeg.  Pour evenly over bread.  Cover pan with saran wrap and store in the refrigerator for several hours or overnight (I've never done this part and it still tastes fantastic)

Streussel topping

1/2 cup all-purpose flour
1/2 cup brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 c. cold butter, cut into pieces

In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt.  Add butter pieces and cut into the dry mixture using a fork or your hands.  Combine until the mixture resembles sand with a few pea sized chunks.  Cover and store mixture in the refrigerator.  When ready to back the French toast, preheat oven to 350 degrees.  Remove French toast from refrigerator and sprinkle crumb mixture over the top.  Bake for 45-55 minutes or until the French toast is set and golden brown.  Serve warm with syrup, if desired.

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