Monday, October 4, 2010

Baked Pumpkin French Toast


Fall has finally made its way to Texas.

Every morning this weekend we woke up to a slight crisp in the air and even though it got warmer as the day went on, the evening still allowed for jeans, a light sweater and open window sleeping.

This weekend we had some friends visiting and spent the majority of weekend in Austin- complete with a Daniel Tosh show (absolutely hilarious), a burrito from Juan in a Million, a stroll down S. Congress Street and paddle boarding on Town Lake, all before heading back home to spend Saturday evening two-stepping at a local dance hall and sippin' on $2 beers.

Excited to finally indulge in the great Fall flavor that is pumpkin, as well as feed our guests something delicious before they made their way back to Dallas, I decided to try out a recipe for Baked Pumpkin French Toast.

What's great about this dish is that it can be made the night before, making for a quick throw in the oven kind of breakfast the following morning. 

Baked Pumpkin French Toast
recipe adapted from CookiePie
Oven: 350 Bake time: 35 minutes 
Serves 4-6

4 TBS unsalted butter
1/4 cup brown sugar
2 TBS maple syrup
1 cup half and half
1/2 cup whole milk
3/4 cup canned pumpkin pie filling
2 eggs
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
5 cups cubed bread, french loaf

Spray an 8x8 baking dish with cooking spray. 
In a small sauce pan mix butter and brown sugar over medium heat, whisking until smooth.
Remove from heat and add maple syrup, mixing until combined.
Pour mixture into baking dish and spread evenly along bottom.
In a large bowl, whisk together half and half, milk, pumpkin, eggs, salt and spices.
Add bread cubes to pumpkin mixture and toss lightly to coat evenly.
Pour bread mixture over top butter-sugar mixture and spread evenly.
*if you're not letting it sit over night allow the bread to sit in the pumpkin mixture for about 15 minutes before transferring to the baking dish.
*if you're storing overnight, cover dish with aluminum foil and place in the fridge. 
Transfer to oven and bake for 35 minutes- until custard sets.
Sprinkle with powdered sugar.

Just one of the many pumpkin recipes to come!

Happy Baking!