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.
PUMPKIN SPICE FRENCH TOAST CASSEROLE
This autumn-inspired casserole is both custardy and crunchy and perfect for brunch--or even dessert. We use pumpkin pie puree, which comes pre-sweetened and spiced, lending an extra touch of warmth. Since the unbaked casserole needs to rest overnight, this is an ideal make-ahead company-worthy dish.
Provided by Food Network Kitchen
Time 9h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the casserole: Generously grease a 3-quart casserole dish with the butter. Shingle the bread slices, in rows, over the bottom of the dish so that they are overlapping slightly (like rows of slanted books).
- Whisk the eggs, sugar, pumpkin pie spice, vanilla and salt in large bowl until smooth and well combined. Add the milk and cream to the bowl and whisk until well combined. Pour the egg mixture evenly over the bread slices, making sure that all slices are well coated. Cover the casserole dish with plastic wrap and refrigerate for at least 8 hours or up to overnight.
- Position an oven rack in the center of the oven, and preheat to 350 degrees F.
- For the brown sugar crumble: Whisk together the brown sugar, flour and salt in a medium bowl. Add the butter and work it into the dry ingredients with your fingers (or a pastry cutter) until the mixture is crumbly with pea-sized bits of butter. Mix in the pecans.
- To assemble: Give the bread slices in the casserole dish a gentle push into the custard, dollop the pumpkin pie puree over the bread slices and sprinkle the crumble evenly over the top.
- Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little jiggly when the casserole dish is tapped but it will continue to cook a bit out of the oven). Check the casserole about halfway through the baking time and tent it with foil if the topping is browning too quickly. Let rest 10 minutes before serving.
PUMPKIN FRENCH TOAST BAKE
A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings.
Provided by cinderblock
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
- Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
- Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
- Bake in preheated oven until golden brown on top, 30 to 40 minutes.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 46.2 g, Cholesterol 189.8 mg, Fat 8.5 g, Fiber 3.4 g, Protein 11.5 g, SaturatedFat 3 g, Sodium 598.1 mg, Sugar 15.2 g
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