If you like pumpkin french toast, then you will want this…..pumpkin nog french toast bake!
i can stop trying new breakfasts now. i have found a winner. egg nog? check. pumpkin spice? check. french toast? check. something i can prep the night before and wake up late to make in the morning? check.
i wasn’t sure how this would turn out. i blended and tweaked a couple recipes for french toast bakes online, and added the pumpkin spice milk…and it worked. it worked REALLY well. and was pretty easy! its not without some steps, but they are easy steps. a must have in our household :)
my parents were staying with us saturday night, so it gave me the chance to try this new recipe. pat and i prepped it saturday night and then i baked it in the morning. prepping it the night before gives the bread time to soak up all that goodness…it is totally worth it! and if my parents weren’t in town (they wake up super early) we could have slept in and then baked this lazily…but since they were, i actually got up at 6:30am to try this. and i wasn’t disappointed!
micah and anna stopped by before church with miss desdi, and she helped us out with the final touches :).
still hot! (isnt she just the cutest baby you have ever seen?)
this didn’t last long. good thing were at least had a couple people to help out with the eating.
(sorry i cut off your head, micah)
a certain adorable baby even liked it!
i didn’t have any syrup in the house, and honestly it didn’t need it. but it would taste good. it was great with just powdered sugar, and GREAT with a little whipped cream. worth waking up early for. 100%.
- 1 cup brown sugar
- 1/2 cup butter
- 2 Tbsp. light corn syrup
- 10-12 slices french bread about 1 inch thick
- 1/2 cup egg nog
- 1/2 cup pumpkin milk or 1/2 cup milk with pumpkin pie spice
- 1 cup half and half
- 8 eggs we use the liquid egg whites
- 1/2 tsp. cinnamon
- Lightly grease a 9x13-inch baking dish
- Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish, coating evenly.
- Place slices of french bread on top of the brown sugar mixture. pack as tightly as possible
- Combine egg nog, pumpkin milk, half and half, eggs and cinnamon in a medium bowl. Whisk together until completely combined. Pour evenly over bread slices.
- Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
- Once it has refrigerated for designated time, take out of fridge and sprinkle bread with extra cinnamon or cinnamon sugar. cover with foil
- Preheat oven to 325 degrees F.
- Bake covered at 325 degrees F for 35 minutes.
- Then, remove foil and raise oven's temperature to 375 and bake for another 10-15 minutes or until french toast has started to brown on top.
- serve with powdered sugar, syrup, or whipped cream. enjoy!