Fall Special: Pumpkin French Toast Bake

Waking up in a cold Autumn morning….

Recipe from Minimalist Baker

Ingredients

3 1/2 cups 1-inch bread cubes
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 pumpkin puree)*
3-4 tablespoons brown sugar for topping
nuts, like pecan or walnuts (optional)

Instructions

  1. Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety. If using sandwich bread, use 5-7 thick slices. Then, spread into a lightly greased 9×13 baking dish.
  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, uncover and top with brown sugar and nuts (optional). Bake for 35-45 minutes.
  4. Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.*

It is super healthy as well!

Bread cubes in the delicious batter.


After a night of absorbing the batter in the fridge + being baked for 30 minutes in the oven.

 Nutrition Information

Serving size: 10 slices; per slice: Calories: 122 Fat: 4 g Carbohydrates: 13.7 g Sugar: 7.4 g Sodium: 145 mg Fiber: 1.3 gProtein: 7.8 g

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