Thursday, September 13

Pumpkin French Toast Casserole

I love this recipe b/c I can prepare it the night before. Makes for an easy Saturday morning breakfast. However, you do not have to prepare it the night before- it just allows for the bread to really soak up the mixture. I have made it omitting the pumpkin all together. But in this house we prefer the pumpkin. Cora Mae loves hers w/ extra syrup :) 
Ooops, forgot to snap a picture before we dung into it :)

Pumpkin French Toast Casserole
6 eggs
2 c. pureed pumpkin
1 (8oz.) block of cream cheese
1/4 c. milk
3/4 c. syrup
4 Tbsp. butter
2 tsp. cinnamon
1/4 tsp. allspice
1 1/2 tsp. vanilla extract
freshly grated nutmeg, to taste
l (1 lb.) loaf of hearty bread Ex: French or Italian

- Add eggs to a large bowl and whisk.
-Add pumpkin, cream cheese and milk. Mix until cream cheese breaks apart and is distributed.
-In a microwave safe bowl add syrup & butter. Microwave for about 45-60 seconds until butter is melted.
- Add the syrup mixture to the egg mixture.
-Add cinnamon, allspice, vanilla and nutmeg
- Cut bread into aprox. 1 inch cubes (crust & all). Add bread to egg mixture. Mix until each piece of bread is covered w/ egg mixture.
-Spray a 9x13 baking dish w/ cooking spray or butter. Add bread mixture. Cover w/ foil. Refrigerate overnight.
-Next morning preheat oven to 350. Bake for 20 minutes covered w/ foil. Remove foil and bake an additional 25-30 minutes until center is set.
-Serve w/ additional syrup or spiced whipping cream :)

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