Overnight Pumpkin French Toast Bake

Ahh…Fall.  There are so many great things about Fall.  One of my favorite…pumpkin.  Fun to decorate with, but even more fun to eat!  Here’s one more way that you can add a little bit of pumpkin and a whole lot of smiles to your Fall.  Who doesn’t love French Toast?  Throw in a hint of pumpkin and you’ve got a reason to celebrate!  Enjoy!

 

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Overnight Pumpkin French Toast Bake
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Serves: 10
 
This recipe takes an additional 10 hours, overnight in the refrigerator.
Ingredients
  • 1 one pound loaf bread (I prefer sourdough but you can substitute with French or Brioche) cut into roughly one inch cubes
  • 7 eggs
  • 2 cups milk
  • 1½ teaspoons vanilla extract
  • 2 tablespoons brown sugar
  • 2 tablespoons white sugar
  • ½ cup pumpkin puree
  • 6 tablespoons butter, melted
  • 2½ teaspoons pumpkin pie spice
For caramel sauce:
  • ½ cup brown sugar
  • ¼ cup water
  • 2 tablespoons butter
  • ¼ teaspoon salt
Instructions
  1. Butter a 9x13 baking dish.
  2. Melt butter in microwave and set aside to cool slightly.
  3. In a blender, combine eggs, milk, vanilla extract, 2 tbsps. brown sugar, 2 tbsps. white sugar, pumpkin puree and pumpkin spice. Blend well. Add melted butter and pulse once or twice to mix in.
  4. In a large bowl combine bread cubes and contents of blender. Toss to coat all of the bread. Pour into the prepared baking dish. Make sure to pour any excess liquid over the bread.
  5. Cover with plastic wrap and refrigerate overnight.
In the morning:
  1. Preheat oven to 350 degrees F. While waiting for it to preheat, let's make the caramel sauce. In a medium pan heat ½ cup brown sugar, ¼ cup water, 2 tbsps. butter and ¼ tsp salt over medium heat. Allow to bubble, stirring for 3-4 minutes until it thickens slightly.
  2. Drizzle caramel sauce evenly over bread cubes.
  3. Bake 20-30 minutes or until golden brown and egg mixture is firm.
  4. Serve right away with syrup or powdered sugar.
  5. Enjoy!