Pumpkin Pecan French Toast Bake
I had leftover homemade yeast bread and pumpkin eggnog from the holidays left in my refrigerator. I looked for a recipe that would use both and could not find one, so I made up my own!!
Pumpkin Pecan French Toast Bake
I had leftover homemade yeast bread and pumpkin eggnog from the holidays left in my refrigerator. I looked for a recipe that would use both and could not find one, so I made up my own!!
Cooking Instructions
- 1
Grease an 8' square, glass baking dish. Cut bread slices as needed to fill bottom of dish. Set aside.
- 2
Whisk eggs. Add milk, pumpkin eggnog, & vanilla and whisk until blended well. (If pumpkin eggnog is out of season, add 2 Tablespoons (or to taste) Pumpkin Puree to 3/4 Cup Heavy Cream & mix well. Use in place of Pumpkin Eggnog.)
- 3
Add sugar, cinnamon, ginger, & ground cloves & mix until well blended. (If using pumpkin puree & heavy cream in place of Pumpkin Eggnog, increase sugar from 2 T to 4 T).
- 4
Pour mixture over bread in baking dish. Make sure all bread is completely soaked with egg mixture. Cover with foil and refrigerate overnight.
- 5
Remove Baking Dish from Refrigerator about 30 minutes before baking.
- 6
Preheat oven to 400°F.
- 7
Chop Pecans & set aside.
- 8
In mixing bowl, add butter, flour, brown sugar, salt, cinnamon, ginger, & ground cloves. Using a pastry blender, blend ingredients until butter is pea size. (Or, use a food processer.) Fold in Pecans & mix until well blended. (Or, in a food processer, pulse a few times.)
- 9
Remove foil from baking dish, and sprinkle topping on egg soaked bread. Place baking dish on a large baking pan and bake for 35 mins. (Halfway thru baking, if top is browned sufficiently, place foil lightly on top.) After 35 mins. test doneness of French Toast by inserting a butter knife into middle. If knife comes out clean, French Toast is done.
- 10
Let set 5 to 10 minutes and serve. Can serve with warmed maple syrup or top with whipped cream. I enjoyed it plain.
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