I know I just posted a pumpkin breakfast recipe the other day, but can one have too many pumpkin breakfast recipes? I think not. So instead of spacing them out, I’m just going to keep forging ahead with pumpkin recipes until I get sick of them.
Or until you get sick of them. Can you not do that? It would really mess with my editorial calendar for the next two months. Pumpkin pancakes, pumpkin bread, pumpkin ice cream, pumpkin blondies…
Really we could drag this pumpkin thing right through April if you let me.
But let’s get back on track with this recipe because you are totally going to want to make this. Pumpkin Custard Baked French Toast. It even sounds swoon worthy, doesn’t it? A very rich comforting dish perfect for chilly fall days. Full of pumpkin flavor and baking spices, but super easy to make and affordable too.
Day old bread from the clearance rack at the grocery store, canned pumpkin because who has time to make pumpkin puree from scratch? Not this mom of four, that’s for damn sure. Libby’s it is. And of course a variety of fattening dairy items like butter and cream because French toast wouldn’t be as luxurious without it.
A masterpiece, really. And when you drizzle maple syrup over top and sprinkle some chopped pecans all over it, you win at this breakfast thing. At life, really. Because they say that breakfast is the most important meal of the day and you just totally nailed it.
- 1 loaf of French bread cut into 1″ slices
- 1 15oz can of pumpkin puree
- 10 eggs, lightly beaten
- 1½ cup milk
- ¾ cup sweetened condensed milk
- ¾ cup heavy cream
- ½ cup brown sugar, firmly packed
- 8 Tbsp butter, melted (plus more for liberally greasing pan)
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp powdered ginger
- ½ tsp allspice
- Chopped pecans and maple syrup for garnish
- Preheat oven to 350º. Liberally grease a 9×13 baker with butter. (or similar capacity baking dish) Be generous with the butter.
- Place bread slices in baking dish in an even layer.
- In a large mixing bowl, combine all ingredients and mix just until incorporated. Pour mixture over bread and allow to sit for 15 minutes. You want the bread to have a chance to suck the liquid up.
- Place into a 350º oven for 40-45 minutes or until egg mixture has set. If it starts to brown too much, cover with foil.
- Garnish with chopped pecans and maple syrup.