This is one of our favorite cool-weather breakfasts. It is SUPER easy to make and perfect for breakfasts with guests or holiday mornings since you make everything ahead of time and keep it in the fridge overnight. The next morning, just preheat the oven to 350F, add the topping, pop the dish in, and head back to bed to lounge while it bakes!
xxx Ivy & Eve
Some notes on this recipe:
We don't sweeten the french toast before baking because everyone has their own sweetness preferences.
We use those soft and fluffy "French bread" loaves you get at regular grocery stores, not real French bread loaves. These loaves are easy to find anywhere and are more porous to soak up the eggy mixture easily. We also love how the top bakes to a crispy crunch that works perfectly with the fluffy, moist center.
This recipe makes great leftovers. We usually make this for Sunday morning and reheat the leftovers for tasty weekday breakfasts!
Ingredients:
French Toast
5 1/2- 7 1/2 cups cubed French bread (about 1 large loaf)
8 eggs
2 1/2 cups milk or half and half
1 cup canned pumpkin puree (not canned pumpkin pie), which is about 1/2 can
2 tsp pumpkin spice
1 1/2 tsp vanilla
1 pinch of salt
Topping
1/2 cup chopped pecans
6 tsp brown sugar
1/2 tsp pumpkin spice
Pumpkin syrup
4 tbsp melted butter
1 cup powdered sugar
2 tbsp milk
1.5 tsp vanilla extract
1 tbsp canned pumpkin puree (not canned pumpkin pie)
1 pinch pumpkin spice
Directions:
To make the french toast:
Grease a 9x13 glass dish or baking pan.
Slice the bread into around 1.5-inch slices; then tear the slices into irregular cubes.
Toss the cubes into the baking dish.
In a large mixing bowl, add the milk, eggs, pumpkin puree, pumpkin spice, vanilla, and salt. Mix.
Pour the eggy mixture over the cubes, gently fold the unsoaked bread under the soaked, making sure each cube is wet.
Cover and keep in the fridge overnight (or at least 4 hours).
To make the topping:
Mix the chopped pecans, brown sugar, and pumpkin pie spice.
Cover and keep until you bake the french toast.
To make the pumpkin syrup:
Melt the butter.
Measure out the powdered sugar into a large bowl.
Add the melted butter, milk, vanilla, pumpkin puree, and pumpkin spice.
Whisk until smooth. If it is too thin, add more powdered sugar. If it is too thick, add a little more milk. If you have a hard time getting the syrup smooth, microwave it for 5 seconds and whisk again.
Serve immediately or cover and keep refrigerated until serving. Then warm it in the microwave until it is a syrup consistency again.
When ready to bake:
Preheat your oven to 350F.
Sprinkle the topping over the dish.
Bake 35-45 minutes, or until the eggy mixture is set and it has a lovely golden top.
Serve with melted butter, maple syrup, and pumpkin syrup.
Enjoy!
