Pumpkin French Toast Bake

Pumpkin French Toast Bake

by Nicholas Barrett 2 years ago
4.6 (10)
30 minutes
305.4 kcal
46.2 g carbs
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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. 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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. 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. 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. 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