Pumpkin Pie Overnight French Toast Recipe
Recipe type: Breakfast
  • 1 Loaf of French Bread
  • 8 eggs
  • 1 pint of half and half
  • 1 cup skim milk
  • 2 Tbsp pumpkin puree
  • 2 tsp pumpkin pie spice
  • ⅓ cup packed brown sugar
  • ½ tsp salt
  • cooking spray
  • Topping
  • ¼ cup packed brown sugar
  • ¼ cup white sugar
  • 1 tsp pumpkin pie spice
  • ½ tsp ground nutmeg
  • 2 Tbsp cold butter, cut into small pieces
  1. Cut the French bread into 1 inch pieces and place in baking dish (9x13 is what I used) coated with cooking spray. {Note: I also recommend lining the pan with parchment paper for easy clean up but that is totally optional.}
  2. In a large bowl, beat eggs with a whisk. Whisk in remaining ingredients {through salt}.
  3. Pour egg mixture over bread pieces and gently stir to make sure all the bread pieces are wet and soaked with egg mixture. Cover with plastic wrap and refrigerate overnight.
  4. In the morning, remove the French toast from the refrigerator and uncover. Preheat oven to 350 degrees.
  5. In a medium bowl, combine the brown sugar, white sugar, pumpkin pie spice and nutmeg for the topping. Stir well. Mix in the butter pieces and combine with the sugar to create a crumbly mixture. Sprinkle over top of the bread pieces.
  6. Bake at 350 degrees for about 50 minutes until the top is golden brown and the middle is solid.
  7. Let cool for 15 minutes. Cut slices and put onto serving plates. Drizzle with maple syrup and top with toasted walnuts.
Recipe by My Suburban Kitchen at https://www.mysuburbankitchen.com/pumpkin-pie-overnight-french-toast-recipe/