Wednesday, October 17, 2012

Pumpkin French Toast Bake

Pumpkin French Toast Bake

In a 10 X 15 baking pan, lightly spray and place 4- 5 cups torn French bread pieces.  Be sure they are in even 1-2 inch squares.

In a bowl mix
7 eggs
2 c milk
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
dash cloves
1/2 c canned pumpkin
 Mix well and pour over bread, push bread down so all pieces are soaked. Place in fridge 3 hours to overnight.
When ready to bake, sprinkle with 1/4 c brown sugar and 1/4 c chopped pecans. Bake at 350 for 40 minutes.
Serve warm with syrup.
 I am also placing this in the bread pudding category, it is sweet enough to serve as a dessert, I can just imagine drizzling it with some caramel and cool whip!

1 comment:

Jenny said...

I am printing this out. Right now. It sounds soooo delicious!

Related Posts Plugin for WordPress, Blogger...