Pumpkin French Toast Bake
Serves: 8
For the French Toast
  • 6½ C day old French bread, cubed
  • 5 eggs
  • ¼ C maple syrup
  • 1 C milk
  • 1 C pumpkin puree (not pumpkin pie filling)
  • 2 tsp vanilla extract
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp ginger
  • ⅛ tsp cloves
For the Streusel Topping
  • ¼ C butter, softened
  • ¼ C brown sugar
  • ¼ C all-purpose flour
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp salt
  1. Preheat oven to 350. Lightly spray an 8x8 inch baking dish with non-stick cooking spray.
  2. Place bread cubes in a large bowl.
  3. In a medium bowl, whisk together eggs, syrup, milk, pumpkin, and vanilla. Add in cinnamon, nutmeg, ginger, and cloves. Whisk until combined.
  4. Pour over bread. Stir to combine.
  5. In a small bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and ginger. Cut in butter until crumbly.
  6. Pour bread mixture into prepared baking dish. Gently press with spatula. Sprinkle topping over the top.
  7. If baking the next day, cover and place in refrigerator. If baking immediately, bake for 40-50 minutes or until topping browns and center is puffed. (Center will deflate as it cools.)
  8. Remove from oven and allow to cool for 10 minutes before serving with your favorite syrup.
  9. Store leftovers in the fridge.
Recipe by A Kitchen Addiction at https://www.a-kitchen-addiction.com/pumpkin-french-toast-bake/