Pumpkin French Toast Bake
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup milk
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 loaf french or italian bread cubed
- 1 15 oz. can pumpkin puree (not pie filling)
- 2 and 1/2 teaspoons pumpkin pie spice (try my homema
- 1/2 cup packed light brown sugar (see note)
- 2 tablespoons + 1 teaspoon packed brown sugar
- 2 tablespoons + 1 teaspoon granulated sugar
- 1/4 cup + 2 tablespoons graham cracker crumbs ( i used pla
- 1/4 cup + 2 tablespoons all-purpose flour
- 1/4 cup + 1 tablespoon butter melted, cooled to room temperature
- Carbohydrate 2.90181433516741 g
- Cholesterol 174.000000004058 mg
- Fat 5.54034066798541 g
- Fiber 0.138943329366048 g
- Protein 6.58934700130657 g
- Saturated Fat 2.13589766742342 g
- Serving Size 1 1 Serving (90g)
- Sodium 75.3786666828974 mg
- Sugar 2.76287100580136 g
- Trans Fat 0.850360066820047 g
- Calories 91 calories
In a medium mixing bowl, whisk together both sugars, cinnamon, salt, graham cracker crumbs and flour. Add melted butter (cooled!) and stir everything together with a fork until coarse crumbs form.Preheat oven to 350 degrees F.Grease a 13" x 9" baking dish.Arrange bread cubes in the dish.In a large mixing bowl, whisk together milk, eggs, pumpkin puree, vanilla, pumpkin pie spice and sugar.Pour pumpkin mixture over bread cubes. Gently toss to coat. If you are preparing this dish the night before, cover the dish at this point with saran wrap and refrigerate overnight. In the morning, let the dish sit on the counter for 15 minutes, to come to room temperature.Sprinkle with graham cracker crumb topping.Bake 38 to 42 minutes, until top is crunchy and egg mixture is set.Dust with powdered sugar, if desired.Serve with maple syrup, if desired.
