Holiday Cinnamon Pumpkin French Toast Recipe
Entry #3002, November 9, 2013
We are officially into the holidays and there is nothing better than waking your family and visiting guests with the warm smell of fresh french toast! Today’s brunch recipe is inspired by the autumn flavors of pumpkin and cinnamon and the holiday appeal of warm breakfast on Sunday mornings. Thanks All Recipes for this delicious breakfast find.. this one is a little different.. it’s actually a pumpkin french toast recipe bake.
Y U M M Y!
Holiday Cinnamon Pumpkin French Toast
Image via: Minimalist Baker
Ingredients
8 eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon white sugar
1 (15 ounce) can pumpkin puree
1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1 tablespoon butter, softened
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
- Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
- Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
- Bake in preheated oven until golden brown on top, 30 to 40 minutes.
- Enjoy your pumpkin french toast recipe
For more brunch recipes on Stagetecture, click here.