Baked Pumpkin French Toast

by Dana on November 23, 2010

Tired of pumpkin yet? I hope not. I’ve got a couple more recipes for you. And this one makes the perfect Thanksgiving breakfast for a household of quests.
Bread+Eggs+Pumpkin =
This is adaptation of my favorite Overnight Caramel French Toast recipe from Cooking Light. I’ve been using the recipe for years and it comes out perfect every time. And better yet, the recipe has only 2 eggs and uses lowfat milk (no heavy cream). So you don’t have to feel quite as guilty for indulging, just slightly guilty.
I gave the recipe a holiday twist by adding pumpkin and spices and you know what, I may like this version every better. With all that goey caramel goodness on the bottom, what’s not to like?
Here you go!

Baked Pumpkin French Toast

1 loaf french bread

2 1/2 cups lowfat milk
1 Tbl flour
1 1/2 tsp vanilla extract
1 Tbl sugar
3/4 cup pumpkin puree (canned or fresh)
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
2 large eggs

1 cup packed light brown sugar
1/2 cup light-colored corn syrup
1/4 cup butter (half a stick)

2 Tbl sugar
1 tsp Cinnamon

Cut the bread loaf into thick slices.
Combine and whisk the next set of ingredients from the milk down to the eggs.
In a saucepan, combine the butter, corn syrup, and brown sugar. Cook over medium heat, stirring constantly till bubbly (about 5 minutes)
Grease a 9×13 pan (I chose an oval dish) and you’re ready to combine all the ingredients.
Pour the caramel mixture in the bottom of the pan:
Place the bread slices, in a single layer over the caramel syrup. Squish them in; it’s okay to crowd.
Pour the milk/egg/pumpkin mixture over the top.
It may seem like a lot of liquid but most of it will soak up over night. And don’t worry about splotches of pumpkin that settle as well. It will all be yummy goodness when you’re done.
Place plastic wrap over the top and refrigerate for 8 hours or overnight.
When ready to bake, preheat the oven to 350 degrees. Remove plastic wrap and sprinkle Cinnamon/Sugar mixture over the top (2 Tbl sugar, 1 tsp cinnamon).

Bake for 50 minutes and let it stand for 5 minutes before serving. It will be big a puffy at first and slowly settle down.
Pour syrup over the top and serve!
And no surprise….but it tastes even better with cool whip too. YUM. My favorite pumpkin recipe to date? I think so.

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{ 4 comments… read them below or add one }

1 Rebecca January 24, 2012 at 10:39 pm

I absolutely love your photographs! The dish looks delicious.

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2 nicolette September 29, 2012 at 6:38 am

I know this is an old post, but I’m curious… could you make this without the caramel sauce on the bottom?

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3 Bea October 15, 2012 at 11:01 am

Nicolette, my daughter just sent me this recipe. I make bread pudding and add pumpkin to it too. This is basically a bread pudding just done as french toast version So, yes, you can make it without the caramel sauce on the bottom , Do coat the dish with a non stick spray or butter . Enjoy

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4 Elisa November 23, 2012 at 4:52 pm

I tried this for Thanksgiving breakfast and it was a complete hit!!! Everyone really enjoyed this. I was even surprised, since I don’t care for pumpkin.

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