Pumpkin French Toast Bake
I know pumpkin season is over, but I had an extra can and felt like I needed it just one more time. I definitely made the right decision on that one.
Ingredients & Directions:
- 1 loaf wheat bread cut into squares (you can use whatever kind of bread you want)
- 6 large eggs
- 1 C milk
- 3/4 of 16oz can of pumpkin
- 1 T vanilla
- 2 T brown sugar
- pinch of ginger and nutmeg
- 1 tsp cinnamon
- Cinnamon Sugar
Preheat oven to 350 degrees. Cut bread into small cubes.
I greased my baking dish and then poured a little maple syrup in the bottom. You could use a brown sugar & butter mix too which is delicious.
Add all ingredients (except bread cubes) into a large bowl and mix well.
Add bread cubes and moisten well. Pour into 8×8 baking dish, dot with butter. Sprinkle cinnamon sugar over top.
Bake for an hour, if the top is browning fast then cover halfway through with foil.
Serve with a little syrup. I’m just thinking of this now, but I bet a sprinkle of powdered sugar would have been just perfect too. Next time.
(Steven)
