Blueberry Pumpkin Baked French Toast
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 9
- 1/4 teaspoon salt
- 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
- 1/2 cup firmly packed brown sugar
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- 1 1/2 teaspoon ground cinnamon
- 3/4 cup firmly pack brown sugar
- 2-3 cups fresh or frozen blueberries (i used frozen)
- ingredients for crumble topping (optional):
- store crumble topping in airtight container until
- 2 loaves french baguette cut into 1†slices (not too crusty - 24 slices)
- 1/4 up butter
- 1/4 up real maple syrup
- 1 stick cold butter cut into pieces
- Carbohydrate 35.4153225951399 g
- Cholesterol 38.0166666723023 mg
- Fat 13.3475862981279 g
- Fiber 2.25198151337659 g
- Protein 6.14757666848135 g
- Saturated Fat 8.30682851956957 g
- Serving Size 1 1 x13 pan (233g)
- Sodium 263.762296318839 mg
- Sugar 33.1633410817633 g
- Trans Fat 1.02789174095377 g
- Calories 281 calories
1) Preheat oven to 375 degrees.2) Arrange bread in greased pans.3) In large bowl, whisk together eggs, milk, pumpkin, brown sugar, vanilla, cinnamon, and salt.4) Pour evenly over bread and toss to coat completely.5) Cover and refrigerate overnight.6) Just before baking, sprinkle berries (and optional crumble topping) on top.If you don't use the crumble topping:7) In small sauce pan or in microwave, heat butter with maple syrup over medium heat until melted. Drizzle over berries.8) Bake about 30-35 minutes until set.9) Dust with powdered sugar (optional) and serve with maple syrup.To freeze: Do all instructions, including the drizzle of butter/syrup, but freeze before baking.To bake from freezer: Let thaw in the fridge overnight. Bake as directed. You may have to cook it longer if partially frozen. Cover with foil if it starts to get too brown.
