Halloween and Thanksgiving may be over, but I think any time is the perfect time for Pumpkin French Toast. What I really love about this recipe is that you can make it ahead of time: Overnight, or a couple of hours ahead, and it’s going to be a fantastic thing to wake the rest of your family up to.
I served generous helpings of this comforting and hearty breakfast casserole with British bacon, much to my husband’s delight. If you’ve never had British bacon, you haven’t lived, my friend. It’s cut from a completely different part of the pig, and it goes through a completely different curing process. Search some out at your local British imports shop, or go to FoodIreland.com and order yourself some. Get some real Cadbury’s chocolate while you’re there.
Pumpkin French Toast
Adapted from Cooking With My Kid
Approximately 1/2 a regular Challah loaf, or 6 1″ slices
4 eggs
1 cup milk or half & half
1/3 cup maple syrup
1 cup 100% pure canned pumpkin
1 tablespoon cinnamon
1/2 tablespoon ginger
1/4 tablespoon cloves
powdered sugar for dusting
maple syrup for serving
Slice the challah and then cut it into quarters, about 1″ square pieces. Spray an 11 x 9 inch baking dish with cooking spray, then place bread chunks in dish, making a second layer when the first layer fills the dish.
In a medium bowl, whisk eggs, milk, syrup, pumpkin, and spices. When fully combined, pour the mixture over the bread chunks, covering completely, and filling any crevices.
Place in the fridge with plastic wrap to cover and protect flavors for at last 45 minutes, or overnight if you prefer.
When ready to eat, heat oven to 350F. Bake in a fully heated oven for about 40 minutes, or until the bread is browned and pumpkin mixture fully set. Cut into individual servings and dust with powdered sugar or maple syrup.
{ 14 comments… read them below or add one }
That looks to die for! In the words of you – “WANT!” And no, it’s never too late for pumpkin. I’ll be enjoying it from now until Spring.
YUM! Sounds absolutely divine. We’re huge fans of pumpkin over here too. I made pumpkin pancakes the other day. It’s great any time of the day, really.
Hope you had a wonderful Thanksgiving!
Stephanie
Yum! I have been meaning to try some pumpkin pancakes and pumpkin French toast but hadn’t gotten around to it yet. I still have a few fresh pumpkins and lots of homemade puree to use, so I’ll bookmark this recipe!
Pumpkin + French Toast? I’m sold!
i’m of the mind like everyone else – pumpkin isn’t just for October and November; and you KNOW how i feel about French toast – especially French toast that sits in the fridge overnight and then baked off the next morning!! Love it!
Agreed ANYTIME is the right time for pumpkin french toast & your looks delish :)
I really wish I had a big stack of these right now. And I’ve never had British bacon before; now my curiosity is peaked!!
I love pumpking and love the idea of pumpking in french toast-AWESOMENESS!!
WOW!!! that looks AMAZING!!!
Ok, I am making this tomorrow. Like for real. I’m not just one of the commenters that says that and then never tries the recipe. The pumpkin is in the fridge, the bread is sitting out to go stale. It’s show time!
I’ll let you know how it goes :)
Made it, ate it, loved it. Thanks a million :)
:O I am speechless! That takes pumpkin into a whole new stratosphere. Ummm…are you telling me that there is a meat candy out there that has been taken up a notch. Heavens!
Hooray! Thanks so much for the feedback, everyone. I love it when people really do make what you post and then come back and tell you about it :D
I have pumpkin and I have left over challah from last nights dinner! tomorrows breakfast will be a very special treat for my entire household!
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