Brunch Basics: Pumpkin French Toast Bake

After making pumpkin butter gifts for our ‘Thankful with Friends’ dinner guests, we had some leftover.  The uses are endless.  But the idea of using it as part of a french toast recipe was irresistible!  This is a perfect breakfast dish to make when having people over for brunch, or for overnight guests.  The reason is that you can make it up before hand and refrigerate until you need to bake it!!

Pumpkin French Toast Bake

• 5-6 cups of french bread, cut into 1-inch cubes (you want enough to fill a 9 x 13 baking dish)
• 7 lg eggs
• 1 cup milk
• 1 cup buttermilk
• 1/3 cup pumpkin butter
• 1 tsp vanilla
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 1/4 cup pecans, roughly chopped
• 3 Tbs brown sugar

Cut french bread into 1 inch cubes and evenly fill a 9 x 13 baking dish.

Whisk together eggs, milk, buttermilk, pumpkin butter, vanilla, and all the spices.

Pout egg mixture over the bread cubes.  Push down on the bread with your hands (or a spoon) until it’s all soaked and mainly covered.

Combine the brown sugar and pecans in a small bowl.  Top the french toast bake with the pecan mixture until evenly coated.  If baking at a later time, cover with tin foil and refrigerate until ready to bake.

Preheat oven to 350 degrees.

Bake for 40-45 minutes, or until golden brown and no longer wet.

Serve immediately plain, or with maple syrup.

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