i have an easy yummy recipe for you to make for this weekend.
it’s so nice to make it quickly the night before and then have a hot breakfast in the morning when you are sleepy.
that is a HUGE reason why breakfast isn’t my thing… i am not a morning person.
i am too tired and out of it to consciously make a dish without messing it up.
so… the make ahead stuff is great for my night owl personality.
you need a loaf of bread, eggs, pumpkin, vanilla, milk, pumpkin pie spice and brown sugar.
cut the loaf of bread into cubes.
i just buy a loaf of italian or french bread for this and cut the whole thing up.
if you arent’ cooking for a crowd like i am at every meal… you don’t need to use the whole loaf.
put the cubes in a 9×13 dish and mix up all the ingredients except brown sugar.
pour that over all the bread cubes covering the cubes completely.
if there is a place where the batter did not get on the cubes use a rubber spatula and gently smoosh it down until all the bread cubes are soaked in the batter.
THEN cover it and place it in the refrigerator overnight.
in the morning…. preheat your oven to 350.
uncover your dish.
sprinkle the brown sugar over the top of the dish.
BAKE at 350 uncovered for 40 – 45 minutes.
It smells amazing as it cooks.
like you are making pumpkin pie for breakfast.
we top it off with syrup… each person putting on their own amount.
it’s DELICIOUS.
seriously…. such a treat for a weekend morning.
you can make a smaller amount by using a little less eggs and milk.
i don’t think you would need to change the pumpkin, vanilla and spices though.
i am super hungry right now…. i wish thees pictures weren’t from last week.
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Block Party - Making the World Cuter - […] 6. Pumpkin French Toast from Whatever […]
14 Recipes for Fall - Making the World Cuter - […] 6. Pumpkin French Toast from Whatever […]
Garage Door Repairs Phoenix - I appreciate this idea very much. I made it for myself and my 1 year old this weekend, and we both loved it!
Michelle Whitlow - I made this for breakfast this morning and it was SO yummy!! I halved the recipe because I was only making it for my 3 kids (and one’s a toddler). So here’s my version for anyone who wants it: I used a 1/2 loaf french bread, 1 cup canned pumpkin, 4 eggs, 1 cup half and half (I just prefer this over milk for french toast), 1 tsp vanilla (cause I love it!) and 1 tsp pumpkin pie spice.
I still baked it for 40 min and it was not mushy, not sure why others had that problem. Maybe not enough bread or your layers are too thick & the middle can’t cook is all I can think. I think the key is to make sure that you have enough bread in the pan to soak up most of the liquids. My toddler GOBBLED this up!! And she didn’t even use syrup 🙂
Thanks so much for the recipe! I’ll definitely be making it again!!
Michelle Whitlow - Melissa – I did the same thing! I emptied the shelves of pumpkin cause there’s no way I’m living without it!!
Holly - Yum! I’ll definitely be making this!!
Meg Duerksen - my guess would be that if it’s mushy… you need to cook it longer or use more bread.
and there are 2 teaspoons of pumpkin pie spice.
the flavor is pumpkin with the brown sugar and the syrup over it.
french toast is usually bread and eggs and cinnamon and the sweetness comes from the syrup too.
you are free to make it whatever way you’d like. 🙂
my family loves it this way.
Amy Moran - Hi Jennifer.
See my response above. I made the recipe, as well, and had results simliar to yours:(
Amy Moran - I don’t cook often..actually ever. My husband is the cook in our family. I saw your recipe and thought it sounded delicious and definitely something I could make. I followed the directions to a ‘t’. The end result was definitely not what I expected. It had no flavor, and was still a bit mushy on the bottom. I was so disappointed. I don’t know what went wrong. In the recipe it asks for a ‘t’ of vanilla and I think pumpkin spice. I assumed it was a ‘teaspoon’ maybe I was wrong.
melissa@joyineveryseason - A couple years ago there was a shortage of pumpkin during the holidays, and I literally got down on my knees to pull the last can of pumpkin in the county from underneath the grocery store shelves. It was a “As God is my witness, we shall never not have enough canned pumpkin during the holidays again” moment, thus I always have at least one extra can of pumpkin in the pantry come February. I was wondering what to do with it this year, and this recipe was definitely the answer. Let me tell you, my whole family was rejoicing that the lonely can leftover from 2012 was a large one and made two casserole dishes of this yummy goodness. Five stars on this one, it is SO GOOD! thank you, Meg!
Jennifer - Just made this for breakfast this morning, but it turned out mushy. Maybe next time, more bread (I used a whole French bread loaf this time) or bake in two pans so it’s thinner and dries out more. Also, maybe would add a bit of the brown sugar into the batter so all of the french toast is sweetened. Love the idea of adding pecans next time!
If anyone else has made it, please let me know how it turned out for you – maybe I did something wrong. : )
Erin - 1. I feel the same way when I get my hair done!☺
2. So sorry about your grandmother.
3. I will make that pumpkin French toast (someday!)!
Jen - Making this this weekend. Thanks, Meg!
Julie - Wanted to link this in case you haven’t seen it. Go down to the bottom of the article where they talk about the Hesston team.
http://www.varsitykansas.com/2013/02/14/44559/basketball-notes-andale-boys-learn.html
Amy - Wow, that looks awesome! I am saving this recipe for my annual ‘weekend before Thanksgiving girls’ retreat’ in New Hampshire. Although I have to say….I am so surprised that you are using IMITATION vanilla extract, girl! Get the real stuff; it’s 1000 times better! 🙂
Gina - Yum! That looks delicious! I will look for pumpkin purée at the grocery store today and see if I can make it this weekend. We recently (6 months ago) moved to London (UK) and I have been enjoying searching for different things in the grocery stores. Not sure if I will find pumpkin purée….should be able to. Wish me luck! Thanks for sharing the recipe.
justme - Your kids probably wouldn’t like it but I think I’d chop up some pecans and throw them in with the brown sugar!
Linda - sounds amazing I must try it!
Amy - Thank you so much for the recipe! We have a crazy, busy weekend coming up with basketball tournament, running here, running there and this would be a fantastic way to start the day!
Lindsey - Perfect timing! Thanks for sharing – I have company this weekend!
Stephanie - Yum! What an inventive way to do an easy weekend breakfast!
Lee Ann - I can almost smell it!
I had a dream about you last night. There was a parade in your small town – in honor of YOU! My family and I drove from Washington to see you. And then there was a “meet and greet” in the library and we sat and chatted. It was awesome! 🙂
Jenn - Um…hello, YUM! This is my kind of weekend breakfast.
Adrienne - I can smell it now! Yummmmmmm 🙂
Lennie Jackson - Can’t wait to try it! Thanks!