BAKED PUMPKIN FRENCH TOAST
Easy Pumpkin French Toast Recipe is Baked in the Oven, Making this the Perfect Fall Breakfast! Thick-cut Bread is Soaked in a Rich Pumpkin Custard and Baked to Perfection!
Provided by Julie Evink
Categories Breakfast
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Grease a 1/4 sheet pan or 13x9 baking dish with butter or baking spray.
- In a blender, blend pumpkin puree, eggs, milk, honey, flour, and pumpkin pie spice until smooth.
- Pour 1/3 of the mixture on the bottom of the sheet or baking dish, spreading the batter evenly around the bottom.
- Place bread side by side, on top of the batter, and pour the remaining batter over the top of the bread. Spread the batter evenly around the top. Sprinkle each piece of bread with cinnamon sugar, if desired.
- Bake for 20-25 minutes, or until French toast is golden brown and the custard has set.
- Serve with maple syrup, whipped cream, pecans, and/or powdered sugar, if desired.
- Enjoy!
Nutrition Facts : Calories 271 kcal, Carbohydrate 41 g, Protein 12 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 126 mg, Sodium 357 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
PUMPKIN FRENCH TOAST BAKE
Sweet and spicy pumpkin french toast is made the night before for an easy, early-morning preparation.
Provided by Minimalist Baker
Categories Breakfast
Time 10h50m
Number Of Ingredients 8
Steps:
- Cut any kind of bread into 1-inch cubes - I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9x13-inch baking dish quite full.
- In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice 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.
- In the morning, preheat oven to 350 degrees F (176 C), uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or until golden brown and no longer wet.
- Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.
Nutrition Facts : ServingSize 1 g, Calories 122 kcal, Carbohydrate 13.7 g, Protein 7.8 g, Fat 4 g, Sodium 145 mg, Fiber 1.3 g, Sugar 7.4 g
PUMPKIN FRENCH TOAST
On a quest to get my kids to eat more veggies and not just at dinner time, my pumpkin french toast has now become a family favorite! Drizzle with maple syrup and sprinkle a small amount of powdered sugar for fun!
Provided by CARI
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.
- Melt 1 teaspoon of butter in a large skillet over medium-high heat. Place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 25.7 g, Cholesterol 191.4 mg, Fat 9 g, Fiber 4.7 g, Protein 13.9 g, SaturatedFat 3.3 g, Sodium 389.5 mg, Sugar 4.1 g
OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE
Steps:
- Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly., In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean., Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.
Nutrition Facts : Calories 302 calories, Fat 13g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 342mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 4g fiber), Protein 13g protein.
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