Pumpkin Pecan French Toast Bake. Remove from the oven and flip the pan over onto a rimmed baking sheet so that the caramel pecan Serve with a dusting of powdered sugar and warm maple syrup. This Pumpkin Caramel Pecan Baked French Toast is a fantastic way to start the day! It is delish served alone or amazing with a smidgen of maple syrup and a dollop of Extra Creamy Cool Whip.
The fall baking season is here and I went to my local pumpkin farm. Pumpkin french toast = breakfast of champions. I've always made french toast the traditional route: dip bread into egg batter and fry right when you're ready to eat. You can cook Pumpkin Pecan French Toast Bake using 19 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Pumpkin Pecan French Toast Bake
- It’s of French Toast.
- Prepare 8 slice of Bread (I used a basic homemade yeast bread).
- Prepare 4 of Eggs.
- You need 3/4 cup of Pumpkin Egg Nog (or add 2 T Pumpkin Puree to 3/4 C Heavy Cream & mix well).
- Prepare 3/4 cup of Milk.
- You need 1 tbsp of Vanilla Extract.
- Prepare 2 tbsp of Sugar.
- It’s 1 tsp of Cinnamon.
- It’s 1/2 tsp of Ginger.
- It’s 1/4 tsp of Ground Cloves.
- It’s of Topping.
- You need 1/2 stick of Softened Butter.
- Prepare 1/2 cup of Flour.
- You need 1 cup of Brown Sugar.
- You need 1 pinch of or 1/8 tsp Salt.
- Prepare 1 tsp of Cinnamon.
- Prepare 1/2 tsp of Ginger.
- It’s 1/4 tsp of Ground Cloves.
- You need 1 cup of Pecans.
But, making it the day before and baking in the morning is actually a lot. If the top starts to brown, carefully tent with a large piece of foil. To make Baked Pecan French Toast, there is no chilling overnight. It is ready to serve in a matter of minutes!
Pumpkin Pecan French Toast Bake step by step
- Grease an 8' square, glass baking dish. Cut bread slices as needed to fill bottom of dish. Set aside..
- Whisk eggs. Add milk, pumpkin eggnog, & vanilla and whisk until blended well. (If pumpkin eggnog is out of season, add 2 Tablespoons (or to taste) Pumpkin Puree to 3/4 Cup Heavy Cream & mix well. Use in place of Pumpkin Eggnog.).
- Add sugar, cinnamon, ginger, & ground cloves & mix until well blended. (If using pumpkin puree & heavy cream in place of Pumpkin Eggnog, increase sugar from 2 T to 4 T)..
- Pour mixture over bread in baking dish. Make sure all bread is completely soaked with egg mixture. Cover with foil and refrigerate overnight..
- Remove Baking Dish from Refrigerator about 30 minutes before baking..
- Preheat oven to 400°F..
- Chop Pecans & set aside..
- In mixing bowl, add butter, flour, brown sugar, salt, cinnamon, ginger, & ground cloves. Using a pastry blender, blend ingredients until butter is pea size. (Or, use a food processer.) Fold in Pecans & mix until well blended. (Or, in a food processer, pulse a few times.).
- Remove foil from baking dish, and sprinkle topping on egg soaked bread. Place baking dish on a large baking pan and bake for 35 mins. (Halfway thru baking, if top is browned sufficiently, place foil lightly on top.) After 35 mins. test doneness of French Toast by inserting a butter knife into middle. If knife comes out clean, French Toast is done..
- Let set 5 to 10 minutes and serve. Can serve with warmed maple syrup or top with whipped cream. I enjoyed it plain..
The only time you will chill the bread Finally, add the toasted pecans, mix well and pour this over the french toast you had waiting. Pumpkin French Toast Bake and Homemade Cinnamon Buttermilk Syrup – a great way to enjoy Pumpkin all year long! Enjoying this Pumpkin French Toast Bake fresh from the oven along with the Cinnamon Buttermilk Syrup is a little like heaven, and I highly recommend trying it out, especially if. Since sharing my pumpkin french toast casserole with you guys, I went on to make a few other french toast bakes. Use either streusel recipe, coconut, and almonds of the one with pecans; it's entirely up to you.
