Are you sick of pumpkin yet? I hope not because I have several more pumpkin recipes to share with you.
Breakfast is one of my favorite meals of the day. So I have it for dinner quite often. You know, Brinner.
One dish I have on special occasions is French toast. Or when I want to treat myself. Remember this Pain Perdu I made after my trip to New Orleans? Oh mama.
This Oven Baked Pumpkin French Toast is so simple and can be prepared the night before. Or if you forget (ahem), it can be prepared an hour ahead of time.
I made these into muffins because I wanted to freeze them for an easy peasy breakfast. Truth here: I am not a morning person. On weekends I enjoy my sleep and then wake up, leisurely get ready and then make breakfast.
This recipe is going on my rotation for its simplicity and hint of pumpkin-ness.
- 6-7 cups cubed bread (French, Brioche, or Challah)
- 4 eggs
- ½ c milk
- ¼ c heavy whipping cream
- 2 c pumpkin purée
- 2 Tbsp brown sugar
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- 1 tsp ground cinnamon
- Topping:
- 2 Tbsp flour
- 2 Tbsp brown sugar
- 1 tsp pumpkin pie spice
- 2 Tbsp cold butter, diced
- Additional Toppings:
- Confectioners Sugar
- Maple Syrup
- *Note: the pumpkin batter can be prepared and bread soaked for one hour or overnight. The longer it soaks the more flavor you will get. If you do soak it overnight, I would reduce the amount of bread to 5-6 cups.
- Combine eggs, milk, whipping cream, pumpkin, brown sugar, vanilla extract, and spices in a large mixing bowl. Add chunks of bread and mix until bread is immersed in pumpkin mixture. Cover and refrigerate for one hour to overnight.
- When ready to bake, preheat oven to 350 degrees.
- Using a cookie scoop, divide soaked bread among 12 muffin tins.
- Add topping ingredients to a small bowl. Mix together ingredients until butter is crumbled into small pieces. Top bread with flour mixture.
- Bake for 20 minutes.
- Sprinkle with confectioners sugar. Serve with great maple syrup.
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