Make Ahead Pumpkin French Toast Recipes

PUMPKIN FRENCH TOAST

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.

MAKE-AHEAD PUMPKIN FRENCH TOAST

Steps:

• Blend eggs, milk, pumpkin, sugar, vanilla and pumpkin pie spice in blender until well blended. Add cream cheese spread; blend until smooth. Pour into 13x9-inch dish. Dip both sides of each bread slice in egg mixture, then arrange on bottom of same dish, stacking if necessary to fit; cover. Refrigerate overnight.
• Heat oven to 400°F. Place bread slices in single layer on baking sheets sprayed with cooking spray, letting excess egg mixture drip back into dish before placing bread on baking sheets. Discard any leftover egg mixture.
• Bake 12 to 15 min. or until bread is puffed and golden brown, turning after 8 min.
• Serve topped with syrup.

PUMPKIN FRENCH TOAST CASSEROLE

Steps:

• Grease the bottom and sides of a 9x13 baking dish with the melted butter (1 tablespoon).
• Add the cubed bread to the baking dish and spread out evenly.
• In a large mixing bowl, make the custard. Whisk together the eggs (6), half and half (2 cups), pumpkin puree (1 cup), brown sugar (1/2 cup), vanilla extract (1 tablespoon), and pumpkin pie spice (1 tablespoon).
• Pour the custard evenly over the cubed bread in the baking dish. Cover and refrigerate for a minimum of 1 hour or a maximum of 24 hours (the longer it sits, the softer the texture will be).
• In a small bowl, mix the streusel topping. Combine the chopped pecans (1/2 cup), all-purpose flour (1/4 cup), brown sugar (1/4 cup), and pumpkin pie spice (1 teaspoon). Add the cold, cut up butter (3 tablespoons) and use a fork, a pastry cutter, or your hands to blend the mixture together and break up the butter, forming a crumbly texture. (If making ahead, this can also be made ahead, covered, and refrigerated separately).
• When you are ready to bake, preheat your oven to 350 degrees F and arrange a rack in the middle of the oven. Just before baking, sprinkle the streusel topping over the casserole evenly. Bake at 350 degrees F for 50-60 minutes, or until the casserole is no longer jiggly if you shake it a bit. If it's browning too much, you can tent it with foil.
• Allow the casserole to cool for 5-10 minutes. Cut into 12 pieces (4x3). Top with dried cranberries, powdered sugar, maple syrup, extra nuts, whipped cream... or anything else you love serving French toast with!

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.

MAKE AHEAD FRENCH TOAST

Steps:

• In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
• The next morning: Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
• Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.