Pumpkin Spice French Toast Bake
I may have gotten a little carried away over the holidays when it came to buying canned pumpkin. The last two years there was a canned pumpkin shortage and I didn't want to run out of it in the middle of the year when there are no cans of pumpkin in the grocery store. Now I find myself with a large stockpile of canned pumpkin, just in case. We have Pumpkin Chocolate Chip Muffins and Cookies regularly. But I wanted to change it up a little! Here is a fun new recipe I encourage you to try.
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INGREDIENTS
Nutrition- 1loaf French bread, torn into one inch pieces
- 1teaspoon cinnamon
- 1⁄2teaspoon ginger
- 1⁄2teaspoon allspice
- 1⁄2teaspoon nutmeg
- 8
- 1⁄2cup milk
- 3⁄4cup canned pumpkin
- 2tablespoons maple syrup
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- side fresh fruit
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DIRECTIONS
- Place torn French bread pieces into a lightly greased 8x8-inch glass baking dish.
- Sprinkle the cinnamon, ginger, allspice and nutmeg over the bread pieces and toss lightly.
- In a mixing bowl, whisk together the eggs, milk, canned pumpkin and maple syrup. Pour over the spiced bread pieces.
- Cover with Saran Wrap and refrigerate overnight. In the morning, preheat the oven to 350°F. Remove the plastic wrap and bake for 40 to 45 minutes.
- During the last 20 minutes of baking, cover lightly with a piece of foil to prevent browning of the bread pieces.
- Let cool slightly before cutting. Sprinkle with powdered sugar and maple syrup. Serve with a side of fresh fruit.
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