Pumpkin French Toast Bake

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This time last year: Superfood Guacamole (2012)

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It’s finals week. Usually during finals week I turn into a barbarian, quickly running out of clean clothes, coffee, and devolving into a sleep deprived mess that eats popcorn three meals a day because there is no other food in the house.

Shining moments, I know.

However, this year, be proud of me, I am prepared! Last night I stayed up to ungodly hours doing all my laundry, grocery shopping, and cooking up a storm! (Literally, there was flour flying around the air. God bless my patient roommates.)

Moral of the story, this weary student will not go hungry this week, and I have some delicious recipes to share with you! So, add this to your “to-cook” list. It would make for a wonderful holiday breakfast dish over the holidays!

And for all my  student friends out there, I know y’all are trolling the internet, because it’s finals week, and everything feels better than studying. So, troll on through this site, and definitely book mark this recipe! This french toast bake is worth getting out of bed for.

Happy baking, and come back soon!

love, a rented kitchen

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Toast Ingredients:
  • 1 day old French bread, diced
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1 cup sugar
  • 6 large eggs
  • 1 cup pumpkin puree (Not pumpkin pie filling!)
  • 2 Tablespoons vanilla
  • 1 Pumpkin pie spice
Streusel Ingredients:
  • ½ cup light brown sugar
  • ½ cup all purpose flour
  • ⅓ cup chopped pecans
  • 2 teaspoons pumpkin spice
  • ½ cup cold salted butter, diced

Directions:

1. Spray a 9 x 13 inch casserole pan with nonstick cooking spray.  Arrange the bread in the pan evenly and set aside.
2. In a medium sized bowl, mix together the remaining wet ingredients- milk, cream, sugar, eggs, pumpkin, vanilla, and pumpkin pie spice. Mix well, and pour over the bread. Cover and refrigerate for 3-4 hours, or preferably, overnight.
3. Preheat the over to 350˚F.
4. In a small bowl, mix together the brown sugar, flour, pecans, and pumpkin spice. Add in the butter, using your fingers or a fork, until small clumps form.
5. Sprinkle the streusel evenly over the toast, and bake for 45-55 minutes, or until thoroughly cooked through. Add a layer of aluminum foil over the top if the toast layer browns too quickly.
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Notes and Tips!:
  • Yield: 6-8 servings
  • Source: Little Spice Jar
  • Like this recipe? Try these other dishes from A Rented Kitchen! (recipe links below photos):

4 thoughts on “Pumpkin French Toast Bake

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