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A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings.
- Preparing Time: 45 minutes
- Total Time: -
- Served Person: 8
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1 (15 ounce) can pumpkin puree
- 8 eggs
- 1 tablespoon butter, softened
- 1 loaf texas toast thick-sliced bread, cut into 1-inch cubes
- Carbohydrate 46.2
- Cholesterol 190
- Fat 8.5
- Protein 11.5
- Sodium 598
- Calories 305 calories;
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-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.
