Pumpkin pie French toast casserole I just invented to welcome fall!
Pumpkin pie French toast casserole I just invented to welcome fall!
by Caylennea
7 Comments
HeyBuB123
Looks like it would be good with vanilla ice cream
Jubilantly
Gonna need the recipe for next weekend, fam. This looks amaaaaaazing.
Caylennea
Pumpkin pie French toast recipe!
Ingredients:
1 stale loaf of French bread, cut into small cubes (saving it from being wasted! Any stale bread will do) enough to fill a 9 x13 pan at least 3/4s full
1 can pumpkin with a Best By date of next month (can use a roasted pie pumpkin or squash that needed to be used run through a food processor but I find it ends up a bit stringier) cubed up leftover squash just mixed in would also probably be good or you could chop some apples that are getting old if you don’t have any squash. Banana works too with some slight tweaks to the seasonings.
1 can fat free sweetened condensed milk with a Best By date of next month (could use evaporated milk or cream or milk with added brown sugar or sugar if that’s what you have that’s close to going bad!)
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
Pinch to 1/8 tsp ground cloves
Freshly ground pepper (a few grinds, trust me it’s really good)
~1/2 tsp salt (maybe a bit more of kosher or a coarse ground sea salt and depending on if you use salted or unsalted butter)
1 tsp vanilla
5 eggs
Topping:
1/2 stick butter (if unsalted dash of salt)
1 tsp cinnamon
1/4 cup brown sugar
Dried cranberries or fresh cranberries that are sugared (whole separate recipe but an awesome thing to do with cranberries, basically candies I guess)
Syrup if you want
Cream or half and half
Directions:
1) if the bread isn’t stale yet then cut it early and leave it out in the air to get stale or put it on a baking sheet and toast it for about 5 minutes or until it has dried out a bit.
2) mix the pumpkin, milk item (1 can sweetened condensed or evaporated or 1 1/2 cups milk, half and half or cream if not sweetened also add about 1/3 cup brown sugar add 1 tbs cornstarch if using milk,) spices, Eggs together until well combined, can use a hand or stand mixer.
3) mix in the cubed bread and coat evenly then poor into a greased 9×13 pan. Cover and put in the fridge over night or for at least 4 hours.
4) before baking let rest at room temperature for at least a half hour
5) preheat oven to 375 f
6) while the oven is preheating melt the butter for the topping and mix with brown sugar and cinnamon. Drizzle over the top. Also drizzle a bit of cream or half and half and if you like and have it you can drizzle over some maple syrup or honey or sprinkle with some extra pumpkin pie spices or cinnamon sugar. Sprinkle dried cranberries over the top before adding the toppings if using and if using sugared add them in the last 5 minutes of baking time.
7) bake between 35-45 minutes until cooked through and browned to your liking
8) let rest 5 minutes, top with syrup, fruit, honey, whipped cream or whatever you like (or nothing, it’s delicious with nothing) and enjoy!
Enjoi27
It was amazing. So good I was burning my mouth to eat it.
meefjones
Uhh I think you invented bread pudding
uzumaki222
You son of a bitch, I’m in!
SeskaWildman
Looks great! I’ve made this one a few times and it’s so good. I love any excuse to combine pumpkin and pecans
7 Comments
Looks like it would be good with vanilla ice cream
Gonna need the recipe for next weekend, fam. This looks amaaaaaazing.
Pumpkin pie French toast recipe!
Ingredients:
1 stale loaf of French bread, cut into small cubes (saving it from being wasted! Any stale bread will do) enough to fill a 9 x13 pan at least 3/4s full
1 can pumpkin with a Best By date of next month (can use a roasted pie pumpkin or squash that needed to be used run through a food processor but I find it ends up a bit stringier) cubed up leftover squash just mixed in would also probably be good or you could chop some apples that are getting old if you don’t have any squash. Banana works too with some slight tweaks to the seasonings.
1 can fat free sweetened condensed milk with a Best By date of next month (could use evaporated milk or cream or milk with added brown sugar or sugar if that’s what you have that’s close to going bad!)
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
Pinch to 1/8 tsp ground cloves
Freshly ground pepper (a few grinds, trust me it’s really good)
~1/2 tsp salt (maybe a bit more of kosher or a coarse ground sea salt and depending on if you use salted or unsalted butter)
1 tsp vanilla
5 eggs
Topping:
1/2 stick butter (if unsalted dash of salt)
1 tsp cinnamon
1/4 cup brown sugar
Dried cranberries or fresh cranberries that are sugared (whole separate recipe but an awesome thing to do with cranberries, basically candies I guess)
Syrup if you want
Cream or half and half
Directions:
1) if the bread isn’t stale yet then cut it early and leave it out in the air to get stale or put it on a baking sheet and toast it for about 5 minutes or until it has dried out a bit.
2) mix the pumpkin, milk item (1 can sweetened condensed or evaporated or 1 1/2 cups milk, half and half or cream if not sweetened also add about 1/3 cup brown sugar add 1 tbs cornstarch if using milk,) spices, Eggs together until well combined, can use a hand or stand mixer.
3) mix in the cubed bread and coat evenly then poor into a greased 9×13 pan. Cover and put in the fridge over night or for at least 4 hours.
4) before baking let rest at room temperature for at least a half hour
5) preheat oven to 375 f
6) while the oven is preheating melt the butter for the topping and mix with brown sugar and cinnamon. Drizzle over the top. Also drizzle a bit of cream or half and half and if you like and have it you can drizzle over some maple syrup or honey or sprinkle with some extra pumpkin pie spices or cinnamon sugar. Sprinkle dried cranberries over the top before adding the toppings if using and if using sugared add them in the last 5 minutes of baking time.
7) bake between 35-45 minutes until cooked through and browned to your liking
8) let rest 5 minutes, top with syrup, fruit, honey, whipped cream or whatever you like (or nothing, it’s delicious with nothing) and enjoy!
It was amazing. So good I was burning my mouth to eat it.
Uhh I think you invented bread pudding
You son of a bitch, I’m in!
Looks great! I’ve made this one a few times and it’s so good. I love any excuse to combine pumpkin and pecans
https://sallysbakingaddiction.com/pumpkin-french-toast-casserole/