Saturday, November 19, 2011

Pumpkin French Toast Casserole for a special friend

I never posted a pumpkin recipe this past Thursday. The reason? I was waiting until Saturday to prepare it! I've been wanting to try a pumpkin-themed french toast casserole for awhile, but it's not all too practical for a weekday meal. An hour in the oven? No thank you.




However, we had some special visitors arrive late last night, so I knew that a french toast casserole would be the perfect lazy morning breakfast treat. 


Who came to visit? One of my best friends from college, Michelle! She and her fiance were traveling up to Michigan for their Thanksgiving break and I forced lovingly convinced them to make a pitstop in the Bean Town. 


We spent the morning doing what we do best--going for a run and catching up on each other's lives. Running is the best way to catch up with old friends... we might have not seen each other for 3 months, but the instant we start running, it's just like old times. I guess that happens when you spent 4 years of your life running 5 days a week together!


Sporting our GC orange & black!
I put my Business Man in charge of baking the casserole while we were out, so that it would be ready when we got back. He even went all out and cooked up some sausage links to go with it! Delicious.




About this casserole... it's delicious! Sweet and cinnamon-y french toast with a subtle pumpkin spice flavor. It's a great breakfast when company's visiting, because you prep it the night before and all you have to do is bake it in the morning. Super simple! 



Pumpkin French Toast Casserole


  • 1 loaf French bread, cut into 1-inch chunks
  • ½ cup pecan halves or walnuts
  • 8 eggs
  • 1 cup pumpkin puree
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon salt
  • real maple syrup, for serving

Method

Scatter bread pieces and nuts into 13x9-inch baking dish. In a large bowl, combine eggs, pumpkin puree, half-and-half, milk, brown sugar, vanilla extract, cinnamon, ginger, and salt. Pour egg mixture over bread, making sure all cubes are evenly covered. Cover with foil and refrigerate overnight. (At least 8 hours.)

When ready to bake, preheat the oven to 350*F. Bake, covered with foil, for 40 minutes. Remove foil and bake an additional 20 minutes, or until the center is set and the top is puffed and golden brown. Serve warm with maple syrup.


Source: Inspired Taste


Other pumpkin recipes:

 
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