PUMPKIN FRENCH TOAST

Fall is officially upon us, and you know what that means: it's decorative gourd season motherfuckers! In that vein, how about trying this tasty pumpkin inspired breakfast. Mmm ... I can't think of anything better on a crisp autumn morning.

PUMPKIN FRENCH TOAST BAKE
via the minimalist baker

Make the night before for an easy, early-morning preparation.
Serves: 10

INGREDIENTS

• 5 1/2 - 7 1/2 cups 1-inch bread cubes (I like challah)
• 7 large eggs
• 2 cups milk 
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree)
• 3-4 tablespoons brown sugar for topping
• nuts, like pecan or walnuts (optional)

METHOD

1. Cut bread into 1-inch cubes. Just use enough slice to fill a lightly greased 9x13 baking dish.
2. In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it's all soaked and mostly covered. Cover and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or until golden brown and no longer wet.
4. Serve immediately with maple syrup, honey or agave nectar. 
5. Store leftovers in the refrigerator covered for up to four days.

NUTRITION INFORMATION
Serving size: 10 slices; per slice: 

Calories: 122 Fat: 4 g Carbohydrates: 13.7 g Sugar: 7.4 gSodium: 145 mg Fiber: 1.3 g Protein: 7.8 g

Image via.

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