Pumpkin French Toast

While planning my menu for New Year’s Day breakfast I happened upon a new to me blog, Brave Girls Club. The blog is very inspirational and I highly recommend you check it out. Well one of their post was for this Pumpkin French toast, which is to die for. If you would like to check out the original post your can find it here, at the Brave Girls blog.

Pumpkin Pecan Baked French Toast

1 loaf French Bread (or two baguettes)
8 large eggs
2 cups half and half
1 cup milk
2 T sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice (or 1/2 tsp cinnamon and 1/2 tsp nutmeg for plain version)
1/2 cup pumpkin puree (like Libby’s – leave out for plain version)
dash salt

For topping:
2 sticks butter
1 cup brown sugar
1 cup chopped pecans
2 T corn syrup
1 tsp pumpkin pie spice (or 1/2 tsp cinnamon and 1/2 tsp nutmeg for plain version)

Slice bread into 1 inch slices. Arrange in a generously buttered 9×13 flat baking dish, overlapping the slices. In a bowl, whisk the eggs, half and half, milk, sugar, vanilla, pumpkin pie spice, salt, and pumpkin puree. Pour over the bread, reserving about 1/4 if you don’t like your french toast too soft and custardy. Cover and refrigerate overnight.

The next morning, take the french toast out of the refrigerator and preheat your oven to 350. Make the topping by putting the butter, brown sugar, chopped pecans, corn syrup, and pumpkin pie spice into a big bowl. Combine with a fork or with a pastry cutter until it’s well-mixed and crumbly. Spread evenly over the bread.

Bake for about 40 minutes or until golden brown. Serve plain or with maple syrup or Buttermilk Syrup.


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