October 22, 2012

Pumpkin French Toast


Get Ready For A Boo-tastic Halloween Breakfast

By Minimalist Baker


Transform your kids’ breakfast into a festive, pumpkin flavored treat this Halloween with help from Minimalist Baker’s fall recipe.

Photo by Minimalist Baker

Ingredients

  • 3 1/2 to 4 1/2 cups of 1-inch bread cubes (depending on type of bread)
  • 7 large eggs
  • 2 cups milk (any kind)*
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 cup pumpkin butter (or 1/2 cup pumpkin puree)*
  • 3 to 4 tablespoons brown sugar for topping
  • optional: nuts, like pecan or walnuts

Directions

  1. Cut any kind of bread into 1-inch cubes–I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slices to fill a lightly greased 9×13 baking dish quite full.
  2. In a large bowl, whisk together eggs, milk, vanilla, and pumpkin butter until well combined. Pour over bread and push down with a spoon or your hands, until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
  3. In the morning, preheat oven to 350 degrees Fahrenheit, uncover, and top with brown sugar and nuts (optional). Bake for 35 to 45 minutes or golden brown and no longer wet.
  4. Serve immediately with maple syrup, honey, or agave nectar. Store leftovers in the refrigerator, covered, for up to a couple days.

**Use pumpkin butter or extra puree for extra sweetness

Hungry? We’ve got more pumpkin and holiday recipes right here.

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