Pumpkin French Toast Bake
Servings: 6
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Ingredients:
1 loaf sourdough bread (used Pepperidge Farm)
8 eggs
2 cups milk
2 teaspoons pumpkin pie spice
½ -1 cup LIBBY’S 100% Pure Pumpkin
¼ cup heavy whipping cream
¼ cup sugar
1 tablespoon vanilla extract
Topping
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup butter
Cinnamon Buttermilk Syrup
½ cup butter
1 cup sugar
½ cup buttermilk or 1/2cup milk with 1 tsp lemon juice
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon baking soda
Directions:
Cut bread into 1½ inch squares. Place in a greased 9×13 pan.
In a bowl, whisk together eggs, milk, pumpkin pie spice, pumpkin puree, heavy cream, sugar, and vanilla.
Once it’s mixed well, pour it over bread chunks and refrigerate overnight. If looking to do this quicker, refrigerate for at least 30 minutes.
To make the streusel, mix flour, brown sugar, cinnamon, pumpkin pie spice, and salt in a bowl. Cut in a cold stick of butter. Mix with your fork until crumbly. Refrigerate overnight as well.
Once ready to bake, preheat the oven to 350°F.
Before baking, spread streusel over the top and bake for 35-45 minutes.
Make buttermilk syrup by melting butter in a pan on low-medium heat. Add sugar, buttermilk, vanilla, and cinnamon – mix with a whisk. Add baking soda and stir until all is combined. It will be foamy at first and will then return to normal.
Serve warm with French toast bake right out of the oven.
Notes:
Recipe Tips:
We used sourdough bread for this recipe, and it was flavorful and delicious. Stay away from using limp sandwich bread (you want crusty bread), but you can use other bread such as Texas Toast, Brioche, French bread, Pullman loaves, or challah bread.
If you do not have stale bread, cut up your bread and place it on a tray in the oven at 350°F for about 12-18 minutes until the bread becomes a little crunchy and all dried out.
To make this non-dairy, use coconut cream instead of heavy cream and cashew milk instead of cow’s milk.
Topping variations. Instead of cinnamon buttermilk syrup, try topping this with powdered sugar, agave syrup, maple syrup, honey, or incorporating walnuts/pecans into your streusel for some extra crunch.
Make ahead of time. Assemble the casserole the night before, cover it with foil, and keep it in the fridge until you’re ready to bake it in the morning. You can also keep it in the freezer for up to 1 month. Thaw overnight in the fridge before baking.
STORE. Though leftovers aren’t quite the same as freshly baked, you do not want them going to waste. Keep leftover toast in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Reheat in the microwave or in the oven.
Kristyn’s Recipe Tips:
We used sourdough bread for this recipe, and it was flavorful and delicious. Stay away from using limp sandwich bread (you want crusty bread), but you can use other bread such as Texas Toast, Brioche, French bread, Pullman loaves, or challah bread.
If you do not have stale bread, cut up your bread and place it on a tray in the oven at 350°F for about 12-18 minutes until the bread becomes a little crunchy and all dried out.
To make this non-dairy, use coconut cream instead of heavy cream and cashew milk instead of cow’s milk.
Topping variations. Instead of cinnamon buttermilk syrup, try topping this with powdered sugar, agave syrup, maple syrup, honey, or incorporating walnuts/pecans into your streusel for some extra crunch.
How to store?
Though leftovers aren’t quite the same as freshly baked, you do not want them going to waste. Keep leftover toast in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Reheat in the microwave or in the oven.
Can I make this ahead of time?
Assemble the casserole the night before, cover it with foil, and keep it in the fridge until you’re ready to bake it in the morning. You can also keep it in the freezer for up to 1 month. Thaw overnight in the fridge before baking.
Nutritional Facts:
Serving: 6g, Calories: 958kcal, Carbohydrates: 119g, Protein: 21g, Fat: 45g, Saturated Fat: 26g, Trans Fat: 1g, Cholesterol: 324mg, Sodium: 1093mg, Potassium: 420mg, Fiber: 3g, Sugar: 68g, Vitamin A: 4754IU, Vitamin C: 1mg, Calcium: 231mg, Iron: 5mg
Nutrition information is automatically calculated, so it should only be used as an approximation.
Recipe courtesy of Lil’ Luna.com
Cinnamon Buttermilk Syrup
Servings: 15 containers
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Ingredients:
1/2 cup butter
1 cup sugar
1/2 cup buttermilk (for a substitute, use 1/2 cup milk with 1 tsp lemon juice
1/2 tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon
Directions:
Melt butter in a pan on low-medium heat.
Add sugar, buttermilk, vanilla, and cinnamon, and mix well, and cook for a few minutes.
Add baking soda and stir until all is combined. The mixture will get foamy and bubble up when done.
Notes:
This is a really simple and super delicious syrup recipe. I did note a couple of things that I wanted to share with you so that you aren’t caught off guard when making this.
This syrup will foam up quite a bit, so use a larger saucepan than you think you will need.
For a thicker syrup, simply let it simmer longer. You will also be able to taste a hint of caramel flavor due to the extra cook time. YUM!
Stir stir stir. You don’t want the mixture to scorch on the bottom and affect the taste of the entire dish.
Nutritional Facts:
Calories: 160kcal, Carbohydrates: 13g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 32mg, Sodium: 150mg, Sugar: 13g, Vitamin A: 380IU, Calcium: 4mg
Nutrition information is automatically calculated, so it should only be used as an approximation.
Recipe courtesy of Lil’ Luna.com
