Monday, October 29, 2012
Overnight Pumpkin French Toast Bake!
(recipe from: Minimalist Baker)
1 Loaf Pepperidge Farms Brown Sugar Cinnamon Bread
7 Large Eggs
2 Cups Milk (any kind, I used 1%)
1 tsp. Vanilla
1 1/2 tsp. Pumpkin Pie Spice
1/4 C. Pumpkin Butter (or pumpkin puree*)
4 Tbsp. Brown Sugar (for topping)
DIRECTIONS: Cut bread into 1" cubes and spread into a lightly greased 9x13 baking dish. In large bowl, whisk together eggs, milk vanilla and pumpkin butter until well combined. Pour over bread and bush down with a spoon until it is soaked into the bread. Cover and refrigerate overnight. Next morning - pull pan out of refigerator. Preheat oven to 350. While oven is preheating - sprinkle brown sugar over the top of dish and top with nuts. Bake for 45 minutes. Serve!
* If using pumpkin puree (canned pumpkin) you may need to compensate the flavor by adding more puree and pumpkin pie spice. (Pumpkin Butter is a lot more concentrated in flavor. I found my pumpkin butter at Stauffers of Kissel Hill - Rohrerstown).