Pumpkin French Toast Bake
Course: Breakfast and brunchCuisine: FrenchPrep Time
15 mins
Cook Time
30
minutesTotal Time
45
minutesServings
8
Yield
1 (9×13-inch) casserole
Ingredients
8 large — eggs
1 tablespoon — white sugar
2 teaspoons — ground cinnamon
1 teaspoon — vanilla extract
½ teaspoon — ground cloves
¼ teaspoon — ground nutmeg
1 (15 ounce) can — pumpkin puree
1 loaf — Texas toast thick-sliced bread, cut into 1-inch cubes
⅓ cup — brown sugar
¼ teaspoon — ground cinnamon
2 tablespoons — all-purpose flour
1 tablespoon — butter, softened
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Whisk eggs, white sugar, vanilla extract, 2 teaspoons of cinnamon, vanilla extract, cloves, and nutmeg together in a bowl; beat in pumpkin until fully incorporated.
- Arrange bread cubes in a single layer in the prepared baking dish; pour pumpkin mixture over 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 bread cubes.
- Bake in preheated oven until golden brown on top, 30 to 40 minutes.
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