My husband doesn’t like pumpkin. Can you even believe such a thing? Neither does my mom! Seriously, what’s wrong with these folks in my life? I’m not sure, but I guess I’ll keep them around, anyway. The thing about it is that often, if you don’t tell someone that an ingredient they don’t particularly enjoy is in a dish, they might eat it and rave about it. And then you break the news and watch as their face turns from delight into… anger? Anger is probably too strong a word. In the case of my husband, he felt deceived but not entirely surprised. He quickly explained that he still doesn’t like pumpkin things, but that this dish was good because he “couldn’t really taste the pumpkin.” Meh, ok. Tell yourself whatever it is what you need to in order to feel alright. And I’ll just keep on sneaking foods into your diet that you “don’t like” and watch as you devour them. You do you. I’ll do me.
Now, friends, make this baked pumpkin french toast for your people, pumpkin lovers or not. It’s super easy to throw together. We’re fans of breakfast for dinner around here so I made this last weekend before we went to the pumpkin patch. Honestly, it took about 5 minutes to throw together. I had a loaf of french bread (bought from the must-sell cheapo bread cart at the grocery store) in the freezer that I just thawed while we ate breakfast, and then ripped it into chunks, whisked together the egg mixture and poured it over the bread, crumbled the streusel topping together, and threw it all in the fridge to let the magic happen. Couldn’t be easier.
Baked Pumpkin French Toast
For the French Toast:
1 loaf French Bread (stale or not, doesn’t matter)
2 1/2 cups milk
1 cup pumpkin puree
3/4 cups granulated sugar
2 tbsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
For the streusel topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 stick cold butter, cut into pieces
- Spray a large casserole dish (I used 9×13) with cooking spray and set aside.
- Tear loaf of french bread into large chunks and evenly place into dish.
- In a large bowl, whisk together eggs, pumpkin, sugar, vanilla, cinnamon and nutmeg. Pour this mixture over bread chunks in casserole dish. Cover and refrigerate for several hours.
- In a small bowl, mix together all ingredients for streusel topping. A pastry cutter can be used to cut the butter in but I find it easier to just mix it all together with my hands. Make sure the pieces of butter are no bigger than peas when you’re finished. When well combined, cover and refrigerate until ready to assemble the casserole.
- Once ready to bake, preheat oven to 350 degrees. While oven is preheating, evenly distribute the streusel topping over the french toast.
- Bake for 45-50 minutes, or until french toast is golden brown and set. Serve with maple syrup.
Source: Two Peas and Their Pod