Pumpkin French Toast Bake
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Description
A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings.
Ingredients
- 8 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 tablespoon white sugar
- 1 (15 ounce) can pumpkin puree
- 1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1 tablespoon butter, softened
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- 2. Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
- 3. Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
- 4. Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
- 5. Bake in preheated oven until golden brown on top, 30 to 40 minutes.
Nutrition Facts
serving: 8 servings
calories: 305.4 kcal
carbohydrates: 46.2 g
protein: 11.5 g
saturated fat: 3 g
cholesterol: 189.8 mg
sodium: 598.1 mg
fiber: 3.4 g
sugar: 15.2 g
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