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Tuesday, November 8, 2016

Pumpkin French Toast

pumpkin-french-toast-recipe

With Thanksgiving only two weeks away, turkey, side dishes and desserts are on everyone's mind. But what about Thanksgiving morning breakfast? Each Christmas, my mom makes a similar french toast casserole that is to die for. But since Thanksgiving is quickly approaching, I decided to try a spin on my mom's famous breakfast casserole and add the flavor of the season: pumpkin.

overnight-french-toast-bake-recipe

fall-breakfast-casserole-recipe

easy-french-toast-bake

Now, this is by no means a healthy breakfast dish -- 8 eggs, heavy cream, stick of butter...I think you get the picture! -- but it is outrageously delicious! And since it is Thanksgiving, I think it's alright to splurge a little...or a lot :)

french-toast-casserole-with-pumpkin

This recipe makes an entire casserole dish, so there will be plenty if you are feeding a crowd. If there is a nut allergy in your family or you are not a fan of pecans, you can easily leave them out of the topping - although, it does add an amazing crunch to the dish!

thanksgiving-breakfast-casserole-recipe




print recipe

Pumpkin French Toast
Ingredients
  • 1 loaf Challah bread, cut into cubes
  • 8 eggs
  • 1/2 cup heavy cream
  • 15 ounces canned pumpkin puree
  • 3/4 cup sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 2 cups milk
  • 1 teaspoon vanilla
  • 1 stick butter, melted
  • 3/4 cup brown sugar
  • 1/2 cup pecans, chopped
Instructions
Slice the Challah bread into cubes and place in a casserole dish that has been sprayed with cooking spray. In a medium-sized mixing bowl, combine the eggs, heavy cream, pumpkin puree, sugar, cinnamon, nutmeg, ground cloves, milk and vanilla. Stir until completely combined. Pour over the bread and cover with plastic wrap and refrigerate overnight. The next morning, preheat the oven to 350 degrees. In a small bowl, combine the melted butter, brown sugar and chopped pecans; mix until combined. Pour mixture on top of the bread. Place casserole in the oven and bake for 1 hour, or until the top of the french toast is crispy and cooked through. Serve with syrup of your choice and enjoy.


Thanks for stopping by and have a fabulous Tuesday!
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10 comments:

  1. I make overnight french toast for Christmas, but I need to do this for Thanksgiving. It looks amazing!

    Xoxo,
    Whitney & Blaire
    Peaches In A Pod

    ReplyDelete
  2. Yes, yes and yes!! I mentioned your pumpkin cinnamon rolls in my post today! You've sold me again...YUM!!!

    ReplyDelete
  3. Omgggg, I love pumpkin-everything so I'm a huuuuge fan of this!

    -Ashley
    Le Stylo Rouge

    ReplyDelete
  4. My husband is going to LOVE this, Rachel; I most certainly will be making this either this or next weekend. He loves french toast and with pumpkin!? Omg, can it get any better!? You always share the most delicious recipes, girl! Thanks so much for sharing this one, I'll have to let you know once I make it! I hope you have the best week ahead, beauty!

    XO,

    Jalisa
    www.thestylecontour.com

    ReplyDelete
  5. Yum! This sounds like a perfect way to indulge for breakfast on Thanksgiving! Plus you could make it ahead too, which is always a good thing when you're cooking for the rest of the day!

    ReplyDelete
  6. Looks delicious!
    Dora www.BangsBang.com

    ReplyDelete
  7. This looks amazing! I might have to try making it this weekend!

    <3 Shannon
    Upbeat Soles

    ReplyDelete
    Replies
    1. Ps How did I miss that it was your birthday yesterday and we are practically twinsies?!?! So funny we are a day apart! Happy belated birthday!!

      Delete
  8. Yum, yum, yum! Rachel...I NEED to try this. It looks absolutely delicious!
    And I hope you had the BEST birthday! Big hugs, my friend!
    xo, Lily
    Beauty With Lily

    ReplyDelete

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