Pumpkin Pecan French Toast Bake.
Hello everybody, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, pumpkin pecan french toast bake. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin Pecan French Toast Bake is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Pumpkin Pecan French Toast Bake is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook pumpkin pecan french toast bake using 19 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin Pecan French Toast Bake:
- {Get of French Toast.
- {Take 8 slice of Bread (I used a basic homemade yeast bread).
- {Get 4 of Eggs.
- {Get 3/4 cup of Pumpkin Egg Nog (or add 2 T Pumpkin Puree to 3/4 C Heavy Cream & mix well).
- {Take 3/4 cup of Milk.
- {Get 1 tbsp of Vanilla Extract.
- {Take 2 tbsp of Sugar.
- {Get 1 tsp of Cinnamon.
- {Get 1/2 tsp of Ginger.
- {Prepare 1/4 tsp of Ground Cloves.
- {Get of Topping.
- {Make ready 1/2 stick of Softened Butter.
- {Make ready 1/2 cup of Flour.
- {Prepare 1 cup of Brown Sugar.
- {Prepare 1 pinch of or 1/8 tsp Salt.
- {Take 1 tsp of Cinnamon.
- {Make ready 1/2 tsp of Ginger.
- {Take 1/4 tsp of Ground Cloves.
- {Prepare 1 cup of Pecans.
Steps to make Pumpkin Pecan French Toast Bake:
- Grease an 8' square, glass baking dish. Cut bread slices as needed to fill bottom of dish. Set aside..
- Whisk eggs. Add milk, pumpkin eggnog, & vanilla and whisk until blended well. (If pumpkin eggnog is out of season, add 2 Tablespoons (or to taste) Pumpkin Puree to 3/4 Cup Heavy Cream & mix well. Use in place of Pumpkin Eggnog.).
- Add sugar, cinnamon, ginger, & ground cloves & mix until well blended. (If using pumpkin puree & heavy cream in place of Pumpkin Eggnog, increase sugar from 2 T to 4 T)..
- Pour mixture over bread in baking dish. Make sure all bread is completely soaked with egg mixture. Cover with foil and refrigerate overnight..
- Remove Baking Dish from Refrigerator about 30 minutes before baking..
- Preheat oven to 400°F..
- Chop Pecans & set aside..
- In mixing bowl, add butter, flour, brown sugar, salt, cinnamon, ginger, & ground cloves. Using a pastry blender, blend ingredients until butter is pea size. (Or, use a food processer.) Fold in Pecans & mix until well blended. (Or, in a food processer, pulse a few times.).
- Remove foil from baking dish, and sprinkle topping on egg soaked bread. Place baking dish on a large baking pan and bake for 35 mins. (Halfway thru baking, if top is browned sufficiently, place foil lightly on top.) After 35 mins. test doneness of French Toast by inserting a butter knife into middle. If knife comes out clean, French Toast is done..
- Let set 5 to 10 minutes and serve. Can serve with warmed maple syrup or top with whipped cream. I enjoyed it plain..
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