I love October because it’s the start of pumpkins appearing in the stores and anticipation of Thanksgiving. Christmas might be my favorite holiday but Thanksgiving runs a close second. You can just smell it in the air, feel it in the hustle and bustle of shopping. I love picking up baking pumpkins wherever I see them and anticipate whatever dish they might make. Sometimes I puree pumpkin so I can have some through out the year, other times, they never make it to the freezer.
I saw a video a few weeks ago that the Holderness family filmed. Maybe you’ve already seen their Pumpkin Spice Parody?! I had to laugh because I’m with Kim, I love Trader Joe’s when pumpkin spice everything comes out. It’s probably pretty sad, but true. My frugalness is the only thing keeping me from going crazy and buying pumpkin spice everything.
So now that you know about my pumpkin spice issues, you won’t be surprised by this simple yet holiday appropriate dish, Baked Pumpkin French Toast. It’s all things pumpkiny, using both pumpkin puree and pumpkin spice and perfect for that cold, winterish morning where you want something warm to eat, but oatmeal just doesn’t quite cut it.
Tip: One of the great tings about a baked French Toast recipe is you can use up all those end crust pieces from your bread loafs. I don’t know about you, but most of my kids don’t like end crust of bread. So instead of tossing them, I save them for dishes like this where the liquid ingredients soften them up. They haven’t had a problem consuming them in a dish like this.
Baked Pumpkin French Toast
What you’ll need: a greased 9×13 pan, cut up bread, pumpkin puree, milk (any kind will work, heavy cream (optional), eggs, pumpkin spice, butter, vanilla and brown sugar.
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Ingredients
- Greased 9x13 pan
- 6-8 cups Cut Bread
- 8 Eggs
- 2 cups Milk (any kind will work)
- 1/2 cups Heavy Cream (optional)
- 1 tsp Vanilla
- 1 cup Pumpkin Puree
- 1 cup Brown Sugar
- 1-1/2 tsp Pumpkin Spice
- Butter (for greasing pan and serving)
Instructions
- Preheat oven to 350 degrees. Grease baking pan with butter and add cut bread. In a separate bowl, beat eggs. Add in milk, heavy cream, vanilla and pumpkin puree.
- Stir in brown sugar and pumpkin spice. Pour wet mixture over cut bread.
- Spring with a little extra pumpkin spice and brown sugar. Bake uncovered for approximately 45 minutes, until top is crisp and no longer wet. Serve warm with butter and syrup.
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