I’m a native Texan with a passion for good food and Texas history. Tex-Mex is a way of life for me, and so is baking!
Halloween and Thanksgiving may be over, but I think any time is the perfect time for Pumpkin French Toast. What I really love about this recipe is that you can make it ahead of time: Overnight, or a couple of hours ahead, and it’s going to be a fantastic thing to wake the rest of your family up to.
I served generous helpings of this comforting and hearty breakfast casserole with British bacon, much to my husband’s delight. If you’ve never had British bacon, you haven’t lived, my friend. It’s cut from a completely different part of the pig, and it goes through a completely different curing process. Search some out at your local British imports shop, or go to FoodIreland.com and order yourself some. Get some real Cadbury’s chocolate while you’re there.
Pumpkin French Toast
Adapted from Cooking With My Kid
Approximately 1/2 a regular Challah loaf, or 6 1″ slices
1 cup milk or half & half
1/3 cup maple syrup
1 cup 100% pure canned pumpkin
1 tablespoon cinnamon
1/2 tablespoon ginger
1/4 tablespoon cloves
powdered sugar for dusting
maple syrup for serving
Slice the challah and then cut it into quarters, about 1″ square pieces. Spray an 11 x 9 inch baking dish with cooking spray, then place bread chunks in dish, making a second layer when the first layer fills the dish.
In a medium bowl, whisk eggs, milk, syrup, pumpkin, and spices. When fully combined, pour the mixture over the bread chunks, covering completely, and filling any crevices.
Place in the fridge with plastic wrap to cover and protect flavors for at last 45 minutes, or overnight if you prefer.
When ready to eat, heat oven to 350F. Bake in a fully heated oven for about 40 minutes, or until the bread is browned and pumpkin mixture fully set. Cut into individual servings and dust with powdered sugar or maple syrup.