I have seen several recipes for Pumpkin French Toast or Pumpkin Bread Pudding floating around the Internet lately, and I just loved the idea. I love breakfast, and if it's something I can just pop in the oven in the morning, that's even better!
The first time I made this, I followed the recipe pretty close, and the second time I tried a few different techniques. Somewhere in the middle I found something heavenly.
First I'll explain how I will probably make this when I make it again (which is pretty inevitable), and then I'll follow up with some tips on how you can personalize it.
PUMPKIN FRENCH TOAST
*1 loaf of good bread (I used sourdough from a local bakery)
*8oz of pumpkin puree (not pie filling)
*2c. Milk
*6 Eggs, beaten
*1 Tbsp Vanilla
*1 tsp Pumpkin pie spice
* 1/2 tsp Cinnamon
*1 loaf of good bread (I used sourdough from a local bakery)
*8oz of pumpkin puree (not pie filling)
*2c. Milk
*6 Eggs, beaten
*1 Tbsp Vanilla
*1 tsp Pumpkin pie spice
* 1/2 tsp Cinnamon
First cube your bread into about 1 in. cubes and place in greased 11x7 casserole dish. In a separate bowl mix remaining ingredients. This makes what I am calling a custard. Pour your custard evenly over bread cubes. Cover and refrigerate for at least an hour or overnight. (I did it overnight.) At this point, or in the morning, you can put together your streusel topping.
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| Make a custard with eggs, milk, pumpkin, vanilla, pumpkin pie spice, and cinnamon. |
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| Pour that beautiful amber colored custard over top of your bread. |
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| Cover as much of the bread as possible. |
Streusel Topping
*1/2c. Brown Sugar
*1/2c. Flour
*1 tsp Cinnamon
*1/2 tsp Pumpkin pie spice
*1/2c. Cold Butter, cut in pieces
*Chopped pecans
Mix together 1st 4 ingredients. Cut in butter using a fork or even your hands until it is coarsely combined. Then add in the pecans. If you make it the night before, combine the dry ingredients and cut in the cold butter in the morning.
*1/2c. Brown Sugar
*1/2c. Flour
*1 tsp Cinnamon
*1/2 tsp Pumpkin pie spice
*1/2c. Cold Butter, cut in pieces
*Chopped pecans
Mix together 1st 4 ingredients. Cut in butter using a fork or even your hands until it is coarsely combined. Then add in the pecans. If you make it the night before, combine the dry ingredients and cut in the cold butter in the morning.
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| I was a little lazy, and didn't combine the streusel well enough, but it still turned out awesome. |
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| See, look how delicious this thing looks! |
When you wake up bright eyed and bushy tailed, top your French Toast with the streusel topping and pop it in the oven @ 350° while you get yourself beautiful for the day. Serve with some syrup and you are good to go.
Additional tips:
*The first time I made the recipe I just used plain store bought bread. It tasted great this way too!
*Feel free to go heavy on the pumpkin if you want. I had a 16oz can, so using half allowed me to make the recipe twice.
*To give the dish more of a 'bread pudding' texture, gently toss the bread cubes in the custard and evenly coat before adding to your baking dish.
*Feel free to use whatever nuts you have on hand in place of the pecans...or no nuts at all if you so desire. You could even skip the streusel topping if you were in a real hurry, but I just love the texture and flavor it adds to the dish.
This tastes delicious as leftovers too, or for dinner, or for dessert, or a mid-afternoon snack...However you want it, this baby will fit the bill...
