What an enjoyable feeling it is to wake up on Thanksgiving or Christmas morning to a sweet and delicious piece of french toast. The pumpkin puree will make the French toast moist and creamy, while the pumpkin spice will enhance the flavor of the blended pumpkin. This is a make-ahead French toast that you can create on the eve of Thanksgiving or Christmas, and then simply top with streusel and drop into the oven, and it will be ready just before everyone in the house wakes up, and they will definitely feel the festive cheering with this breakfast treat.
Makes 6-8 servings
Ingredients:
French Toast:
1 lb day old brioche bread, diced
2 cups milk
½ cup heavy cream
1 cup granulated sugar
1 cup pumpkin puree
6 large eggs
2 tablespoons vanilla
1 tablespoon pumpkin pie spice
Streusel:
½ cup light brown sugar
1/2 cup all-purpose flour
½ cup cold salted butter, diced
⅓ cup chopped pecans
2 teaspoons pumpkin spice
Instructions:
Prepare the French Toast: Spray a 9×13 pan with nonstick cooking spray. Place the diced bread in the baking pan; set aside. In a medium bowl, whisk together the milk, cream, sugar, eggs, pumpkin, vanilla, and pie spice. Pour the prepared custard over the prepared baking pan. Cover with plastic wrap and refrigerate for at least 3-4 hours and preferably overnight.
Make the Streusel: Combine the light brown sugar, butter, all-purpose flour, pecans, and pumpkin spice in a small bowl. Using your fingertips, mix together until the butter breaks down into smaller pieces. Sprinkle the streusel mixture over the french toast casserole.
Bake: When ready to bake, position a rack in the center of the oven and preheat oven to 350ºF. Sprinkle the prepared streusel mixture over the casserole evenly. Bake the casserole for 48-55 minutes or until the casserole is no longer jiggly. Let cool for several minutes before slicing and serving! Let cool for a few minutes before serving. Serve with maple syrup, butter, and powdered sugar, or top with whipped cream.
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