A few weeks ago, I hosted a pumpkin-themed brunch for the lovely ladies of Circle Seven Five. For that brunch, I decided to bring out an oldie but goodie – my recipe for Baked French Toast – and totally pumpkinify it.
This dish turned out better than I ever could have expected. It was so delicious. Next, I want to try making this dish in the crock pot – then it truly would be overnight baked (instead of just overnight and baked). Keep reading for the full recipe!
For the French Toast
- 1 loaf of challah, cut into thick slices
- 5 eggs
- 2 1/2 cups of almond milk
- 1/2 cup of pumpkin puree
- 2 teaspoons of vanilla
- 3 tablespoons of brown sugar
- 2 teaspoons of cinnamon
- 1 teaspoon of nutmeg
- 1 teaspoon of pumpkin pie spice
For the Crumble
- 1/2 cup of flour
- 4 tablespoons of brown sugar
- 1/4 cup of butter
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of pumpkin pie spice
Begin by preheating the oven to 350°F (175°C) and greasing a 9 x 12 pyrex or baking dish. Place the challah in the baking dish and set aside. In a large mixing bowl, combine the rest of the ingredients for the french toast (eggs, almond milk, pumpkin puree, vanilla, brown sugar, cinnamon, nutmeg, and pumpkin pie spice). Mix well until fully incorporated and pour the mixture over the challah in the baking dish.
Place the baking dish in the oven for at least two hours or overnight (I vote for the overnight option – it comes out the best that way). During this time, prepare the crumble: in a medium-sized mixing bowl, combine all of the ingredients until a crumble forms.
When the refrigeration period is over, disperse the crumb mixture on top of the challah and place the baking dish in the oven. Bake uncovered for an hour or until the crumbs turn golden brown. Serve warm with a heaping side of maple syrup!