I love having people stay at our house during the holidays. I feel like it adds to the overall hum of excitement and gives me an excuse to cook recipes I wouldn't normally cook for a small family. I love french toast but it's not always the most feasible thing to make for a crowd. However, this baked pumpkin french toast takes my favorite flavors/textures and turns it into an easy meal that can feed a crowd!
An easy way to use day-old bread for a perfect weekend breakfast to feed anywhere from two people up to a large group!
Tips & Tricks: Ends of bread loafs are an excellent choice for this baked french toast. Arranging crust side up gives a bit of extra crunch to this dish.
Stock up: get the pantry ingredients you will need: bread, milk, maple syrup
This pumpkin french toast is a play on my baked french toast for two. The pumpkin flavor isn't very pronounced but it's really about the spices (which make it taste a little more like pumpkin pie!) A few options to change up the recipe:
BREAD: Swap out sandwich bread for leftover rolls, or day old baguettes or ciabatta. For more stale bread, cut into 1 inch cubes (about 2 cups total) and place in loaf pan as above.
SPICES: Swap out the traditional pumpkin pie spices for a savory blend and serve for a strata-like dinner. Try it with thyme, sage, salt and pepper!
BUTTERNUT SQUASH: Don’t have pumpkin? Mashed butternut squash would make an excellent substitute for the pumpkin puree in this recipe.
It's easy to forget about the spice cupboard and take for granted that you always have cinnamon on hand. However, spices lose their flavor overtime so think of this as your gentle reminder to buy in small quantities (bulk spices at the co-op are great) and replace your spices on a yearly basis!
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Do you just dump the egg mixture in the pan? Any soaking?
Updated for more clarity!
Fabulicious!!!! This is one breakfast that I'm completely ok with!
Do you think you could use aquafaba for the eggs?
I'm not really sure- I've never worked with aquafaba.
Yum! This was really easy to make and turned out very nicely. It's a great recipe for leftovers, and you gotta love a dish that's so adaptable based on what you have on hand. I used a spatula (aka my fingers) to make sure that that the mixture coated the inside of each slice of bread. Our batch was custard-y on the bottom and crunchy on the top . Great recipe for a crowd or to brighten a regular ol' gloomy Portland Sunday. Thanks, Erin!
This is perfect for a fall brunch! Love all the spices in it. Can't wait to try it out this weekend!
Could I sub almond milk for whole milk?
Yes!