Recipe: Perfect Pumpkin Pecan French Toast Bake

Pumpkin Pecan French Toast Bake. Then we'll make the egg custard portion of our french toast bake. In a bowl whisk together the milk, cream, sugar, eggs, pumpkin puree, pumpkin spice, and vanilla. Slowly pour this into the baking dish and make sure all the bread is evenly soaked.

Pumpkin Pecan French Toast Bake Not literally of course, but figuratively, this recipe sums up autumn, the warmth of the changing colors, the festivity of pumpkins, and the excitement of holidays coming! So this pumpkin pecan french toast bake not only tastes amazing but also brings back all the mems for me. But it's way easier than the traditional french toast + a little healthier too. You can have Pumpkin Pecan French Toast Bake using 19 ingredients and 10 steps. Here is how you cook it.

Ingredients of Pumpkin Pecan French Toast Bake

  1. You need of French Toast.
  2. It’s 8 slice of Bread (I used a basic homemade yeast bread).
  3. You need 4 of Eggs.
  4. Prepare 3/4 cup of Pumpkin Egg Nog (or add 2 T Pumpkin Puree to 3/4 C Heavy Cream & mix well).
  5. Prepare 3/4 cup of Milk.
  6. It’s 1 tbsp of Vanilla Extract.
  7. You need 2 tbsp of Sugar.
  8. You need 1 tsp of Cinnamon.
  9. You need 1/2 tsp of Ginger.
  10. Prepare 1/4 tsp of Ground Cloves.
  11. It’s of Topping.
  12. You need 1/2 stick of Softened Butter.
  13. You need 1/2 cup of Flour.
  14. Prepare 1 cup of Brown Sugar.
  15. Prepare 1 pinch of or 1/8 tsp Salt.
  16. You need 1 tsp of Cinnamon.
  17. You need 1/2 tsp of Ginger.
  18. You need 1/4 tsp of Ground Cloves.
  19. It’s 1 cup of Pecans.

It allows the bread to really soak up the mixture. Baked Pumpkin Pecan French Toast is an easy breakfast that you can take from stovetop, to oven, to tabletop. Combining Texas toast, pumpkin purée, eggs, and almond milk, this dairy-free French Toast casserole is the perfect breakfast for a crisp Fall morning! Let's have a round of applause for this Baked Pumpkin Pecan French Toast.

Pumpkin Pecan French Toast Bake instructions

  1. Grease an 8' square, glass baking dish. Cut bread slices as needed to fill bottom of dish. Set aside..
  2. Whisk eggs. Add milk, pumpkin eggnog, & vanilla and whisk until blended well. (If pumpkin eggnog is out of season, add 2 Tablespoons (or to taste) Pumpkin Puree to 3/4 Cup Heavy Cream & mix well. Use in place of Pumpkin Eggnog.).
  3. Add sugar, cinnamon, ginger, & ground cloves & mix until well blended. (If using pumpkin puree & heavy cream in place of Pumpkin Eggnog, increase sugar from 2 T to 4 T)..
  4. Pour mixture over bread in baking dish. Make sure all bread is completely soaked with egg mixture. Cover with foil and refrigerate overnight..
  5. Remove Baking Dish from Refrigerator about 30 minutes before baking..
  6. Preheat oven to 400°F..
  7. Chop Pecans & set aside..
  8. In mixing bowl, add butter, flour, brown sugar, salt, cinnamon, ginger, & ground cloves. Using a pastry blender, blend ingredients until butter is pea size. (Or, use a food processer.) Fold in Pecans & mix until well blended. (Or, in a food processer, pulse a few times.).
  9. Remove foil from baking dish, and sprinkle topping on egg soaked bread. Place baking dish on a large baking pan and bake for 35 mins. (Halfway thru baking, if top is browned sufficiently, place foil lightly on top.) After 35 mins. test doneness of French Toast by inserting a butter knife into middle. If knife comes out clean, French Toast is done..
  10. Let set 5 to 10 minutes and serve. Can serve with warmed maple syrup or top with whipped cream. I enjoyed it plain..

This overnight pumpkin french toast bake is the perfect dish for chilly fall mornings. It's topped with a chunky spiced pecan streusel. Soups, one-pot meals, and overnight bakes are everything right now. Our family seems to have caught a virus that won't go away. Once the pumpkin french toast bake is done, serve with some pure maple syrup!

Leave a Comment