Overnight Pumpkin French Toast | Dishin & Dishes
It’s October, the leaves are falling and the cool crisp air is seductively whispering “fall comfort food”, so this weekend I had to make something with pumpkin because I’m a food blogger and it’s what we do. It’s our job, you see to overload the masses with pumpkin during this time of year and I always look forward to the effort. This is my absolute favorite season of the year and I spend it walking or biking or especially sitting in the early morning hours on our deck with a quilt and (what else?) a cup of pumpkin latte while perusing through cookbooks that have been whispering my name for weeks.. Early evenings find us in the hot tub enjoying the warmth of the bubbles against the chilly evening air. The neighbors all came out of their houses this weekend and chatted because no one could resist the pull of the gorgeous, blue, sunny sky and the mid 70’s! This is a special dish that you can whip up the night before, when you have overnight guests, and pop into the oven in the morning for a fabulous breakfast. However, it’s simple enough that you can wow your husband with it any old weekend that you’re alone and he’ll be one happy camper. I’ve made our family recipe for Overnight French Toast for years and it was one of the very first recipes I posted when I started Dishin & Dishes. I have also altered it over time in the summer to make this Strawberries and Cream version. But this time for a change, I decided to sub some of the eggs in the custard out for pumpkin for this version and it’s a hit! Let’s get to baking up some comforting and delicious Pumpkin Overnight French Toast shall we? Start out by melting a stick of butter (or 1/2 cup) and pouring it into the bottom of a 9 x 13 inch baking dish. Add in one cup of brown sugar, 3/4 cup of chopped pecans, and 1 teaspoon of pumpkin pie spice. Mix it around with a spoon or spatula and then press it evenly around the bottom of the pan. Even though this is the bottom of the pan, it’s going to become a beautiful thing and actually be the top of the french toast when it’s done and we flip it over onto plates. It’s going to be caramel-y and wonderful. Next mix up your custard. Add a cup of pumpkin puree, four eggs and one cup of whole milk into a bowl. Add in another teaspoon of pumpkin pie spice as well and whisk the whole thing up! Slice up one loaf of french bread. Depending on the size of your bread, you’ll need roughly 6-10 slices to fill the 9 x 13 pan. Snuggle it into a single layer, as many slices as you can, making sure the sides are touching. I ended up getting six slices one way and then tucked another one and a half in the center. There’s always that person that says “I just want a half piece. Does anyone want to split with me?”. Now take the velvety pumpkin custard and pour it right over all the bread, making sure to pour it evenly and coating all pieces. You may need to take a spoon and spread it all around but it should look like this… Then cover it and pop it into the refrigerator at least a couple of hours or overnight. In the morning, remove the cover and bake it for 40-45 minutes at 350º. Then scoop out a piece or two with a spatula and carefully flip it over onto a plate. You could eat it just like this with the ooey-gooey topping. Or…. Go ahead and drizzle on some pure maple syrup. Enjoy this fall dish in the wonder that is Autumn. It will transport you to pumpkin heaven! Overnight Pumpkin French Toast Save Recipe Print Recipe My Recipes My Lists My Calendar ½ c. butter (1 stick) melted¾ c. chopped pecans1 c. brown sugar1 t. pumpkin pie spice1 loaf of French bread, sliced one inch thick (about 8-10 pieces)4 eggs1 c. pumpkin puree (not pumpkin pie filling!)1 c. whole milk1 t. pumpkin pie spiceMelt the butter and pour into the bottom of a 9 x 13 baking dish.Add in the pecans, brown sugar and sprinkle the pumpkin spice over all and then using a spoon or spatula, mix them all together well and press and spread over entire bottom of pan evenly.Slice bread and lay in pan as many as possible with sides touchingMake the custard by whisking together the eggs, pumpkin puree, milk and the second teaspoon of pumpkin pie spicePour custard evenly over bread making sure it is all wetCover pan and refrigerate several hours or overnight to let custard absorb into breadBake uncovered at 350º for 40—45 minutes. Nutrition Calories 82 cal Fat 2 g Carbs 10 g Protein 7 g Click Here For Full Nutrition, Exchanges, and My Plate Info Love pumpkin dishes? Check out what other wonderful food bloggers made this week for Food Network’s Fall Fest! 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