Monday, November 23, 2015

Pumpkin Pie French Toast Bake

As it is the time of year for all things pumpkin, I decided to try combining two of our fall favorites into one pan of warm, yummy comfort food.

Pumpkin Pie French Toast Bake
Line a 9x13 pan with crumbled bread (dry or fresh is fine)
Mix together:
3 cups pureed cooked pumpkin (or squash)
1 cup milk
1 cup maple syrup (or sweetener of choice)
6 eggs
1 tsp cinnamon
1/2 tsp each ginger, nutmeg, and vanilla
1/4 tsp cloves
1/4 tsp salt
Pour over bread and refrigerate overnight. In the morning, bake at 350 degrees for one hour.

This post is part of Thank Goodness It's Monday at Nourishing Joy.

1 comment:

  1. This sounds fantastic! I'm going to have to make some this weekend.