Pumpkin French Toast Bake
|
|
Pumpkin French Toast Bake
|
| Servings |
| 12servings |
|
|
Ingredients
- 10slices whole grain bread
- 6large eggs
- 2cups lowfat milk
- 1teaspoon vanilla extract
- 1 1/2teaspoons pumpkin pie spice
- 1/2cup pumpkin puree
- 2tablespoons brown sugar
- 5ounces pecan halves
- 1/4cup maple syrup
Instructions
- Spray a 9×13” casserole pan with non-stick spray or line with parchment paper.
- Cut whole grain bread slices into 1-inch cubes. Place bread cubes into the casserole pan.
- In a large bowl, whisk together eggs, milk, vanilla, pumpkin pie spice, and pumpkin puree until well combined. Pour mixture over bread until all bread is covered. Cover and refrigerate for 15 minutes or overnight.
- When ready to bake, preheat oven to 350 degrees F. Mix together brown sugar and pecan halves. Uncover casserole. Using clean hands, top with sugar and pecan mixture. Bake for 35 to 45 minutes or until golden brown and no longer wet.
- Serve with maple syrup.
- Store leftovers in the refrigerator for a couple of days.
Recipe Notes
