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
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
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 CASSEROLE
This Pumpkin French Toast Casserole can be made ahead and baked in the morning, with custard-soaked bread topped with pecan streusel!
Provided by Elizabeth Lindemann
Categories Breakfast
Time 1h5m
Number Of Ingredients 14
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!
Nutrition Facts : ServingSize 1 slice, Calories 376 kcal, Carbohydrate 48 g, Protein 11 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 107 mg, Sodium 381 mg, Fiber 4 g, Sugar 18 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.
PUMPKIN FRENCH TOAST CASSEROLE
Provided by Marcela Valladolid
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 12-by-8-inch baking pan.
- In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined. Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then transfer it to the prepared baking pan. Repeat the process until the bottom of the pan is covered.
- In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free; the mixture should be soft and spreadable.
- Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices. Soak the remaining bread slices in the remaining custard. Layer them on top of the cream cheese mixture. Combine the pecans, brown sugar and remaining 4 tablespoons melted butter in a bowl. Add a pinch of salt. Top the casserole with the pecan mixture.
- Bake until the top is golden, 40 to 45 minutes. Serve with a drizzle of maple syrup.
More about "pumpkin french toast bake food"
PUMPKIN FRENCH TOAST CASSEROLE RECIPE | LITTLE SPICE JAR
From littlespicejar.com
5/5 (99)Category Bread & BakingServings 6Total Time 5 hrs 5 mins
- PREP: Spray a 9×13 pan with nonstick cooking spray. Place the diced bread in the baking pan; set aside. In a medium bowl, whisk together the milk, cream, sugar, eggs, pumpkin, vanilla, and pie spice. Pour the prepared custard over the prepared baking pan. Cover with plastic wrap and refrigerate for at least 3-4 hours and preferably overnight.
- STREUSEL: Combine the light brown sugar, butter, all-purpose flour, pecans, and pumpkin spice in a small bowl. Using your fingertips, mix together until the butter breaks down into smaller pieces. Sprinkle the streusel mixture over the french toast casserole.
- BAKE: When ready to bake, position a rack in the center of the oven and preheat oven to 350ºF. Sprinkle the prepared streusel mixture over the casserole evenly. Bake the casserole for 48-55 minutes or until the casserole is no longer jiggly. You may need to tent the casserole with a piece of foil if it starts browning too quickly around the 30-40 minute mark, I didn’t. Let cool for several minutes before slicing and serving! Let cool for a few minutes before serving. Serve with maple syrup, butter, and powdered sugar.
CINNAMON PUMPKIN FRENCH TOAST - DAILY DISH RECIPES
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5/5 (1)Servings 6Cuisine BreakfastTotal Time 4 hrs 56 mins
BEST PUMPKIN FRENCH TOAST RECIPE - HOW TO MAKE ... - DELISH
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4/5 (5)Category Autumn, Thanksgiving, Breakfast, Brunch
- In a shallow baking dish, whisk eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, and a pinch of salt.
BAKED PUMPKIN CREAM CHEESE FRENCH TOAST - DAMN DELICIOUS
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5/5 (1)Estimated Reading Time 5 minsServings 8
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EASY PUMPKIN FRENCH TOAST BAKE - YUMMIEST FOOD
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PUMPKIN FRENCH TOAST CASSEROLE - JUST SO TASTY
From justsotasty.com
4.8/5 (5)Total Time 1 hr 20 minsCategory BreakfastCalories 350 per serving
- In a medium bowl stir together the flour, brown sugar, white sugar, pumpkin pie spice and chopped pecans.
BAKED PUMPKIN FRENCH TOAST CASSEROLE - CHEW OUT LOUD
From chewoutloud.com
5/5 (3)Category BreakfastServings 8Estimated Reading Time 4 mins
- Make the Streusel: Combine all streusel ingredients in a bowl, mixing well until resembles chunky, damp sand. Use clean fingers mix if needed, but don’t overwork it. Cover and keep in fridge to chill.
- In a large bowl, combine eggs, vanilla, sugar, salt, cinnamon, cloves, and nutmeg. Hand-whisk to thoroughly incorporate. Whisk in pumpkin until smooth. Add bread cubes to pumpkin mixture and gently toss to fully coat all bread cubes in bowl. It will seem thick and gloppy, which is ok.
OVERNIGHT PUMPKIN SPICE FRENCH TOAST BAKE - ONE HAPPY BITE
From onehappybite.com
Cuisine AmericanCategory BreakfastServings 6Total Time 6 hrs
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Pour the mixture evenly over the diced bread. Cover with plastic wrap and refrigerate at least 5 hours or better overnight.
- In a medium size bowl, combine flour, brown sugar, and pumpkin pie spice. Using your hands, add the cubed butter and mix until small crumbs form.
PUMPKIN FRENCH TOAST CASSEROLE RECIPE {EASY BREAKFAST ...
From tastesoflizzyt.com
5/5 (1)Category BreakfastServings 10Calories 516 per serving
- In a large bowl, whisk together milk, heavy cream, eggs, sugar, pumpkin, vanilla, and cinnamon. Blend thoroughly.
BAKED PUMPKIN FRENCH TOAST CASSEROLE - SWEET TEA
From orchidsandsweettea.com
Servings 8Estimated Reading Time 7 minsCategory Breakfast, BrunchTotal Time 55 mins
- To start, simply lightly grease a medium baking dish (9 x 13″) with butter or cooking spray and pre-heat your oven to 400 degrees Fahrenheit.
- In a large bowl, whisk together the eggs, Almond milk, pumpkin puree, and pumpkin spice, until well combined and smooth.
PUMPKIN CREAM CHEESE BAKED FRENCH TOAST - PITCHFORK FOODIE ...
From pitchforkfoodie.com
4.7/5 (24)Category BreakfastCuisine American
- In a separate bowl beat eggs. Add half and half, granulated sugar, salt, and all the spices. Mix together.
OVERNIGHT PUMPKIN FRENCH TOAST BAKE - JUST A TASTE
From justataste.com
5/5 (1)Total Time 1 hr 5 minsCategory BreakfastCalories 445 per serving
- Thoroughly grease a 13x9-inch baking dish with unsalted butter then arrange the bread cubes in an even layer in the dish.
- In a large bowl, whisk together the eggs, pumpkin purée, heavy cream, milk, light brown sugar, pumpkin pie spice and vanilla extract. Pour the mixture over the bread cubes, and using your hands, mix together the bread with the liquid, ensuring that all of the bread gets thoroughly coated and packed into the dish. Cover the dish securely with plastic wrap then refrigerate the French toast overnight.
- When you're ready to serve the French toast, preheat the oven to 375°F. Remove the plastic wrap and cover the dish securely with foil. Bake it for 35 minutes until the liquids are almost fully set. Remove the foil and continue baking the French toast for an additional 15 to 20 minutes until the bread is deep golden brown.
- Remove the French toast from the oven, top it with pomegranate seeds and serve immediately with syrup.
EASY PUMPKIN FRENCH TOAST RECIPE (HOMEMADE ... - AVERIE COOKS
From averiecooks.com
4.6/5 (8)Total Time 20 minsCategory Bread, Rolls, Muffins & BreakfastCalories 337 per serving
- Preheat electric griddle (takes about 10 minutes) or preheat a non-stick skillet over medium heat a minute or two before you’ll need it; set aside.
- In a large mixing bowl, combine eggs, milk, pumpkin, sugars, vanilla, pumpkin pie spice, cinnamon, nutmeg, and whisk until combined.
- Dip 1 slice of bread into the coating mixture for about 10 seconds, flipping over once, and making sure it’s well-coated before adding to griddle. Repeat with all slices of bread until coating mixture is gone.
BAKED PUMPKIN FRENCH TOAST CASSEROLE | FOOD FAITH FITNESS
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5/5 (4)Total Time 40 minsCategory BreakfastCalories 286 per serving
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From dinnerthendessert.com
5/5 (3)Total Time 1 hrCategory Breakfast, BrunchCalories 451 per serving
- In a large bowl, add the eggs, milk, pumpkin puree, heavy cream, sugar, 1/2 cup brown sugar, vanilla, cinnamon, cloves and nutmeg.
- Chop the bread into 3/4 - 1 inch cubes and put it in the bowl with the egg mixture and toss well until all the liquid is absorbed.
PUMPKIN FRENCH TOAST BAKE - THE LEAN GREEN BEAN
From theleangreenbean.com
Servings 6Total Time 45 minsEstimated Reading Time 4 mins
- Spread coconut oil or butter in a 9×13 inch baking dish. Put the torn bread in an even layer in the prepared baking dish. Set aside.
- Whisk together eggs, milk, applesauce, maple syrup, pumpkin puree, vanilla extract, cinnamon, cloves, nutmeg, and salt. Pour mixture over the bread in the baking dish. Cover and refrigerate overnight or at least 4 hours.
- When ready to eat, remove casserole dish from refrigerator. Preheat oven to 350°F. Bake the Pumpkin French Toast Casserole in the preheated oven for 35-40 minutes, until cooked through {If it starts to get too brown, just cover lightly with foil and bake until done}. Serve with extra maple syrup if desired.
BAKED PUMPKIN FRENCH TOAST - A LATTE FOOD
From alattefood.com
5/5 (2)Category BreakfastServings 4Total Time 35 mins
- 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.
PUMPKIN CHALLAH FRENCH TOAST - MAD ABOUT FOOD
From madaboutfood.co
Cuisine AmericanTotal Time 23 minsCategory BreakfastCalories 225 per serving
- At least 12 hours before baking prepare the challah French toast. Grease a 9×13 baking dish. Cut challah bread into cubes and add cubed bread to the greased baking dish.
- Whisk together milk, eggs, pumpkin puree, maple syrup, vanilla and pumpkin spice. Pour mixture over cubed challah bread. Cover baking dish and place in the fridge overnight.
- When you’re ready to bake, preheat oven to 350F. Bake the French toast uncovered at 350F for 40 minutes. Serve with warm maple syrup!
PUMPKIN FRENCH TOAST CASSEROLE - CELEBRATING SWEETS
From celebratingsweets.com
5/5 (6)Total Time 4 hrs 5 minsCategory BreakfastCalories 372 per serving
- In a large bowl, whisk eggs, milk, half and half, brown sugar, pumpkin puree, pie spice, and vanilla.
- Combine brown sugar, flour, pie spice, and salt. Add butter, and using a spoon or your fingers, work the butter into the dry ingredients until the butter is evenly distributed and the mixture resembles wet, clumpy sand. Cover and refrigerate until you are ready to bake the French toast.
- Preheat oven to 350°F. Remove the French toast from the refrigerator (the bread will have absorbed most of the custard). Crumble the topping over the top of the French toast. Bake for 40-55 minutes, until puffed, golden brown, and set (check that the center is not too wet). Baking time will depend on how deep your casserole dish is and whether you prefer your French toast more well done. Serve immediately with syrup, whipped cream and/or chopped nuts. Leftovers can be refrigerated.
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