French Toast on a Sunday Morning with a cup of coffee is one of my favorites for breakfast.
I started making pumpkin french toast last year, but the batter was so thick it tended to separate from the bread when I cooked it.
To prevent that you had to really let it soak into the bread – but then you ended up with a soggy mess.
The last time I made Pumpkin French Toast that way I decided to experiment with the leftover batter.
I start with homemade Challah bread
Torn into pieces filling the bottom of the casserole dish.
For the two of us that’s about 3 – 4 slices of bread, depending on the size of the bread.
Enough said – you just want the recipe right?
Here it is!
Overnight French Toast For Two 🙂
Easy Does It Overnite Pumpkin French Toast
The amount of bread you use will depend on how big the slices are. The loaves of Challah bread I used were mini loaves. I used 3 thick slices.
If you are making this for a family double or triple the recipe.
3 - 3/4" Slices of Challah or French Bread
1/2 Cup Pumpkin Puree
2 Tbsp. Maple Syrup
2 Tbsp. Plain Vanilla
1 Tsp. Vanilla
2 Tbsp Whole Wheat Flour
1 Tsp. Cinnamon
1/4 Tsp. Nutmeg
1/8 Tsp Ginger
1/8 Tsp Cloves
*Crushed nuts (optional)
- Spray a small casserole dish with cooking spray.
- Tear Bread into small pieces
- Fill the casserole dish with torn bread
- Blend the remaining ingredients
- Pour mixture over bread.
- Sprinkle crushed nuts over top
- Cover and put in refrigerator over night.
- In the morning, take out the casserole about 30 minutes before cooking. Meanwhile preheat your over to 350 degrees.
- Cook casserole for 30 minutes, until eggs are set and bread is heated through
copyright 2016 Adele Mogavero
This one is perfect for breakfast, brunch, or even coffee break.
Adele, Blogging the Creative Life
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Fiber Artist, Author, Designer, Pianist, and Organic Foodee.
My Mission is to inspire and educate the creator in you.