Pumpkin French Toast

A couple of weeks ago, when we were camping in Idaho,

we ate this delicious breakfast that my adorable friend Janis made.

 

It's mostly made the night before and sits in the fridge until you're ready to bake it the next morning.

 

It has a nice, crunchy streusel top and just a hint of pumpkin in each serving.

 

She served it with buttermilk syrup and whipped cream

 

And it was delish!

 

So good I had to make one for myself when we got home.

 

I even shared it with the Mister!  (and a couple of neighbors too!)

 





 

 

So here is the yummy recipe that will make your house smell great

 

and I'm pretty sure you'll like to eat it too.

 

 

Pumpkin French Toast

 

 

1 loaf french bread (she used french and raisin cinnamon bread)

6 large eggs

2 1/2 cups milk

1 cup pumpkin puree (not pie filling)

3/4 cup sugar

2 tbs vanilla

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

 

Spray a 9 x 13 pan with cooking spray

 

Put chunked french bread in pan.

 

In a large bowl mix the rest of the ingredients, pour over chunked bread.

Cover with plastic wrap and place in refrigerator overnight.

 

 

Streusel Topping

 

1/2 cup flour

1/2 cup brown sugar

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/2 cup cold butter, cut into chunks

 

Mix together flour, sugar, salt, cinnamon and nutmeg.

Cut in butter until mixture lookes like cornmeal.

 

Sprinkle topping over french toast evenly just before baking.

 

Bake in 350 degree oven for about 50 minutes or until golden brown.