Fall Favorites

French Toast: Baked Pumpkin

Delicious in Fall

Ingredients

  • 3-1/2 – 4 c. French or French Pheasant Bread (8-10 slices)
  • 7 eggs
  • 2 c. low-fat milk
  • ¾ - 1 c. pumpkin puree (not pie filling)
  • 1 t. vanilla
  • 2 t. pumpkin pie spice
  • 3 Tbls. brown sugar

Streusel Topping

  • ½ c. all-purpose white unbleached flour
  • ½ c. brown sugar
  • 1 t. cinnamon
  • ¼ t. nutmeg
  • ¼ t. salt
  • ½ c. chopped pecans
  • ½ c. cold butter, cut into pieces

Instructions

Cut bread into 1-inch cubes and place in a greased 9 x 13 inch baking dish. Don’t over fill or there won’t be enough liquid to absorb properly.

In a large bowl, on low speed, beat together eggs, milk, vanilla, pumpkin puree, pumpkin pie spice and 3 tablespoons brown sugar until well combined. Pour over bread cubes and press down with the back of a large spoon or your hands until liquid is absorbed into the bread. Cover with saran wrap and refrigerate overnight.

In a separate bowl, mix together flour, 1/2 c. brown sugar, cinnamon, nutmeg, salt and pecans. Add butter pieces and cut into the dry mixture using a fork or pastry blender. Combine until mixture resembles pea sized chunks. Cover and store mixture in the refrigerator until morning.

In the morning, take baking dish out of the refrigerator and sprinkle streusel topping all over the top. Let stand about 20 minutes to get to room temperature.

Preheat oven to 350 degrees. (If using a glass pan, lower temperature to 325 degrees)

Bake for 45-55 minutes, or until the French toast is set and golden brown. Serve warm with syrup

NOTE: Any good bread, whole grain variety, will work.