Blueberry Pumpkin Baked French Toast
Try this Blueberry Pumpkin Baked French Toast recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 9
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 1/4 teaspoon salt
- 1/4 cup butter
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 8 eggs
- 1/4 tsp salt
- 2 1/2 cups milk
- 1/2 cup flour
- 3/4 cup pumpkin puree
- 1/4 cup real maple syrup
- 1/2 cup firmly packed brown sugar
- ---
- 1 1/2 teaspoon ground cinnamon
- 2 loaves french baguette cut into 1†slices (not too crusty - 24 slices)
- 3/4 cup firmly pack brown sugar
- 2-3 cups fresh or frozen blueberries (i used frozen)
- ingredients for crumble topping (optional):
- 1 stick cold butter cut into pieces
- store crumble topping in airtight container until
- Carbohydrate 39.5860614875625 g
- Cholesterol 24.5791666895765 mg
- Fat 8.29065574909963 g
- Fiber 2.25198151337659 g
- Protein 6.09445166854965 g
- Saturated Fat 5.09856852369862 g
- Serving Size 1 1 x13 pan (233g)
- Sodium 228.322296365591 mg
- Sugar 37.3340799741859 g
- Trans Fat 0.673016741409968 g
- Calories 252 calories
Preheat oven to 375 degrees.Arrange bread in greased pans.In large bowl, whisk together eggs, milk, pumpkin, brown sugar, vanilla, cinnamon, and salt.Pour evenly over bread and toss to coat completely.Cover and refrigerate overnight.Just before baking, sprinkle berries (and optional crumble topping) on top.If you don't use the crumble topping:In small sauce pan or in microwave, heat butter with maple syrup over medium heat until melted. Drizzle over berries.Bake about 30-35 minutes until set.Dust with powdered sugar (optional) and serve with maple syrup.
