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PUMPKIN FRENCH TOAST BAKE

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PUMPKIN FRENCH TOAST BAKE

Prep: 15 mins | Cook: 30 mins | Total: 45 mins | Servings: 8 | Yield: 8 servings

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I love this for breakfast! I make this Pumpkin French Toast Bake all the time! It’s very luscious and every bite will touch your very soul. Yes, it’s true! All you need to do is to follow all the steps and you are good to go. Enjoy!

Ingredients:

8 large eggs

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

1 tablespoon white sugar

1 (15 ounces) can pumpkin puree

1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes

⅓ cup brown sugar

¼ teaspoon ground cinnamon

2 tablespoons all-purpose flour

1 tablespoon butter, softened

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in a 9×13-inch baking dish.

Step 3: In a medium mixing bowl, add the eggs, 2 teaspoons of cinnamon, vanilla extract, nutmeg, white sugar, and cloves. Whisk until well mixed.

Step 4: Add in the pumpkin and beat until well mixed.

Step 5: Add the bread cubes into the greased baking dish and arrange them in one layer.

Step 6: Pour in the pumpkin mixture on top of the bread cubes and toss carefully until everything is coated.

Step 7: In a small mixing bowl, add the flour, 1/3 cup of brown sugar, 1/4 teaspoon for cinnamon, and butter. Stir until the mixture becomes crumbly, then sprinkle the mixture on top of the bread cubes.

Step 8: Place inside the preheated oven and bake for 30 to 40 minutes or until the colour turns golden brown.

Step 9: Remove from the oven and allow it to cool at room temperature.

Step 10: Serve and enjoy!

Nutrition Facts:

Per Serving: 305.4 calories; protein 11.5g 23% DV; carbohydrates 46.2g 15% DV; fat 8.5g 13% DV; cholesterol 189.8mg 63% DV; sodium 598.1mg 24% DV.

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