Pumpkin French Toast Bake recipe

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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

Nutrition Info

305.4 calories
carbohydrate: 46.2 g
cholesterol: 189.8 mg
fat: 8.5 g
fiber: 3.4 g
protein: 11.5 g
saturatedFat: 3 g
servingSize: -
sodium: 598.1 mg
sugar: 15.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings.

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