I have been sick all weekend laid out with a cold or a sinus infection. Yesterday I stayed in the basement all day watching television with Penny. HOurs went by like nothing. Sarah took the free time to do some serious baking. She made breads, a bbq sauce, soup and cabbage and noodles. Se also put together this morning’s breakfast, Pumpkin French Toast Bake. The bread needed to soak overnight, so it was the last thing she put together last night as I inched my way into Nyquil dreams. She put the final touched on it this morning and I groggily ate it and loved it.
Ingredients (The Below is the Halved recipe)
- 3-4 cups 1-inch bread cubes
- 4 large eggs
- 1 cups milk
- 1 /2tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 cup pumpkin puree)
- 2-3tablespoons brown sugar for topping
- nuts, like pecan or walnuts (optional)
- Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.
- In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
- In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
- Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.
We used some of the remaining apple cider syrup from our Pumpkin Waffles of a few weeks ago. Another great breakfast!
I was still sick today but I used my reserve energy to put together a bonus pumpkin dish for dinner, but since I am completely drained it will have to wait until tomorrow.