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Pumpkin French Toast

servings: 8
Pumpkin French Toast

prep time

60

total time

110

ingredients

13

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Pumpkin French Toast

servings: 8
INGREDIENTS:
ingredients

FRENCH TOAST

  • 14-16 slices whole wheat cinnamon swirl bread with raisins (1-pound loaf) 
  • 6 large eggs, slightly beaten 
  • 2 1/2 cups Hood® 2% Reduced Fat Milk
  • 1 cup canned or homemade pumpkin puree (not pie filling) 
  • 3/4 cup sugar 
  • 2 Tbsp pure vanilla extract 
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg 

 

TOPPING

  • 1/3 cup all purpose flour 
  • 1/3 cup light brown sugar, packed 
  • 1/3 cup finely chopped walnuts 
  • 1/2 tsp ground cinnamon 
  • 1/3 cup cold butter, cut into small pieces

 

DIRECTIONS:
directions

Generously grease a 9 x 13-inch baking dish or coat with nonstick cooking spray. Layer bread slices in pan, making two layers, and filling in area around the edges with strips of remaining bread.

In a large bowl, combine eggs, milk, pumpkin, sugar, vanilla, cinnamon, and nutmeg. Beat until smooth, about 2 minutes.

Pour egg mixture evenly over the bread in the dish.  Cover dish with plastic wrap and store in refrigerator for at least one hour before baking.

In a medium bowl, combine flour, sugar, walnuts, and cinnamon. Mix well. Add butter and cut into the dry mixture using your hands or a fork. Combine until the butter pieces are the size of peas.

Preheat oven to 350˚F.

Before baking, sprinkle topping mixture evenly on top of the French toast. Bake for 40 to 45 minutes or until the French toast is set and golden brown on top.

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