Pumpkin Pie Baked Overnight French Toast Food

PUMPKIN PIE FRENCH TOAST

Steps:

• Heat a lightly oiled skillet over medium heat.
• Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.

PUMPKIN FRENCH TOAST CASSEROLE

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.

PUMPKIN PIE BAKED OVERNIGHT FRENCH TOAST

Steps:

• Butter a 9x13" casserole dish. Place the cubed brioche evenly into the dish.
• In a large bowl whisk together all of remaining ingredients, minus the streusel topping, and pour evenly over bread. Cover the casserole dish and store in the fridge several hours or overnight.
• Then in a small bowl, combine the dry ingredients for the streusel. Add the melted butter and use a fork to mash until it forms a crumbly mixture. Cover with plastic wrap and place in the fridge as well.
• In the morning, pull out the casserole dish and the streusel from the fridge. Then preheat the oven to 350°F/ 175°C.
• Crumble the streusel evenly over the over the top of the casserole. Then when the oven is ready, bake for 50 minutes to 1 hour depending until set and golden brown on top.
• Serve the French toast warm with or without some pure maple syrup.

PUMPKIN PIE FRENCH TOAST

Steps:

• Slice loaf of bread into 1 inch thick slices. Should yield about 8 slices.
• Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, mutmeg and brown sugar in low flat bowl for easy dipping.
• Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
• Serve with maple syrup.

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.

PUMPKIN FRENCH TOAST BAKE

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.

PUMPKIN PIE FRENCH TOAST - BAKED

Steps:

• Preheat oven to 350 degrees F.
• Mix the eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, and brown sugar in low flat bowl for easy dipping.
• Line two cookie sheets with foil and spray with Pam.
• Dip the bread into the egg mixture on both sides and place on cookie sheet. (I was able to get six slices on each sheet.).
• Bake for 25 minutes, flipping them over half way through.
• Serve with maple syrup, powdered suger, or eat them plain if you are on the go.