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Pumpkin French Toast Bake

Pumpkin French Toast Bake
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Ingredients

Scale
  • 1 loaf (12-14 oz) French bread or Challah, cut into 1-inch cubes
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cubed

Instructions

  1. Grease a 9×13 inch baking dish generously with butter or non-stick cooking spray. Place the cubed bread evenly into the dish, ensuring it covers the bottom completely.
  2. In a large mixing bowl, whisk together the eggs, whole milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and salt. Whisk until the mixture is completely smooth and the pumpkin is well incorporated.
  3. Pour the pumpkin mixture evenly over the bread cubes in the baking dish. Use a spatula to gently press down on the bread to make sure every piece is submerged or coated in the custard. Cover the dish and refrigerate for at least 30 minutes, or overnight for the best texture.
  4. In a small bowl, combine the flour, brown sugar, and cinnamon. Use a pastry cutter or your fingers to work the cold butter into the mixture until it resembles coarse crumbs. If you prepped the bake overnight, keep the topping in a separate container in the fridge until ready to bake.
  5. Preheat your oven to 350°F (175°C). Remove the cover from the baking dish and sprinkle the streusel topping evenly over the soaked bread. Bake for 40 to 45 minutes, or until the top is golden brown and the center is set.
  6. Remove the dish from the oven and let it cool for about 5 to 10 minutes before slicing. This helps the custard set fully so you get clean portions.

Find it online: https://www.yucolor.com/breakfast/pumpkin-french-toast-bake/