Description
This easy french toast bake is the perfect fall brunch!
Ingredients
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For the french toast:
- 2 cups half and half
- 7 large eggs
- 1/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 TB vanilla extract
- 1 cup pumpkin puree
- 1 TB pumpkin pie spice
- 1 tsp salt
- 12 cups dry or nearly stale bread, cubed
For the topping:
- 1/4 cup all purpose flour
- 1/4 cup brown sugar, packed
- 1 tsp cinnamon
- 1/8 tsp salt
- 1/4 tsp nutmeg
- 1/4 cup unsalted butter, cold and cut into chunks
- 1 cup pecans, chopped
Instructions
- Assemble everything the afternoon before you plan to bake the french toast. Combine the half and half, eggs, sugar, brown sugar, vanilla extract, pumpkin puree, pumpkin pie spice and salt in a large mixing bowl.
- Use an immersion blender to combine everything until smooth and completely blended. You don’t want any stray egg whites.
- Gently toss the cubed bread with the pumpkin mixture, making sure all of the bread is evenly coated. Add the soaked bread to a buttered 9 x 13 pan and pour all of the remaining pumpkin mixture evenly over the top.
- Cover the pan and refrigerate for 8-12 hours, preferably overnight.
- The next day, preheat the oven to 350 degrees.
- To make the topping, add all of the topping ingredients except the pecans to the bowl of a food processor and pulse until the cold butter disappears and the mixture resembles coarse crumbs. Stir in the chopped pecans
- Uncover the soaked bread and sprinkle the topping evenly over the top. Bake for 50 minutes, or until puffed and golden brown.
- Allow to cool for 30 minutes before slicing and serving warm with maple syrup.
Equipment
Buy Now → Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 24.2 g
- Sodium: 876.1 mg
- Fat: 15.6 g
- Saturated Fat: 4.4 g
- Trans Fat: 0 g
- Carbohydrates: 85.8 g
- Fiber: 5.3 g
- Protein: 16.4 g
- Cholesterol: 96.5 mg