Monday, December 24, 2012

Overnight Pumpkin French Toast

It's hard to believe Christmas is already here. Seems like the month has flown by us. We're off to the in-law's tonight. The girls are so excited, they keep asking if it's time to see all of their cousins yet. Ever year we all bring in a few appetizers and make a huge spread of it. It's become our little tradition and I always love trying out at least one new recipe each year. Today I'll be busy preparing hamburger cheese dip, chicken wing dip, shrimp salsa (recipe coming soon!) and chicken enchilada roll-ups.

Well I don't know about you but I like to take the time and make something extra special for my family on Christmas morning. We don't usually have anywhere to go right away and it's nice to have an extra yummy dish to enjoy. I made this pumpkin french toast last weekend for my cookie exchange gals. I decided to serve brunch this year, it was a nice change up.

I had an extra loaf of Italian bread that needed used up, so we decided on some breakfast food for dinner on Saturday evening. My husband didn't get a chance to try this new favorite, I know how much he loves french toast so I had to make this for him. If you love pumpkin, you'll absolutely love this! If you're not a pumpkin fan, I'm going to guess you just might be converted if you try this.


If you're still undecided on what to serve come tomorrow morning, I highly encourage you to give this dish a try. The ingredient list is short and by preparing it the night before, you've got it easy in the morning.

Overnight Pumpkin French Toast

1 loaf Italian bread (you don't want to use a crusty bread for this)
6 eggs
2-1/2 c milk
1 c pumpkin puree
3/4 c sugar
2 tbsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg

1/2 c flour
1/2 c brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
4 tbsp cold butter, cut into cubes

Coat a 9x13 inch baking dish with cooking spray. Tear bread into chunks and layer evenly into pan. In a large bowl combine eggs, milk, pumpkin, sugar, vanilla, cinnamon and nutmeg. Whisk well to combine. Pour evenly over bread. Cover pan and store in fridge for several hours or overnight. 

In a separate bowl, combine flour, brown sugar, cinnamon, nutmeg and salt. Cut in butter until mixture is crumbly and resembles sand. Cover and store in fridge.

When ready to bake french toast, preheat oven to 350 degrees. Remove french toast from fridge, sprinkle the streusel topping over french toast. Bake for 50-55 mins or until french toast is set and golden brown. Serve warm with syrup if desired.

Source: Two Peas and Their Pod

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