As you know from past posts, I'm officially over summer and in full
fall mode! So when I stumbled across this greatness of Pumpkin French Toast,
I'm busting out into my happy dance and sharing with my faves!
What I love about this recipe is the total simplicity of the dish
yet it's major ability to win over the crowd!
What you'll need!
1 loaf (1 pound) cinnamon-raisin
bread
1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch cubes
8 large eggs
1 can (12 ounces) evaporated milk
1 cup canned pumpkin
2/3 cup packed brown sugar
1/2 cup fat-free milk
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans
Confectioner's sugar, optional
Maple syrup, warmed, optional
1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch cubes
8 large eggs
1 can (12 ounces) evaporated milk
1 cup canned pumpkin
2/3 cup packed brown sugar
1/2 cup fat-free milk
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans
Confectioner's sugar, optional
Maple syrup, warmed, optional
I personally would like to see a warm glaze over this yummy instead of syrup.
If you are like me, then grab these items too!
2 Tablespoon cream cheese, softened
1 cup powdered sugar
1 Tablespoon milk
2 Tablespoon cream cheese, softened
1 cup powdered sugar
1 Tablespoon milk
The How To's!
Cut each slice of bread into quarters.
Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed
cream cheese and remaining bread, pressing down slightly.
Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed
cream cheese and remaining bread, pressing down slightly.
In a large bowl, whisk eggs,
evaporated milk, pumpkin,
brown sugar, fat-free milk, spices and salt. Pour over top.
Refrigerate, covered,
overnight.
Preheat oven to 350°. Remove
casserole from refrigerator while oven heats.
Bake, covered, 40 minutes. Uncover;
sprinkle with pecans.
Bake, uncovered, 25-30 minutes or until lightly browned
and a knife inserted
near the center comes out clean.
Let stand 5-10 minutes
before serving.
If desired, dust with confectioner's sugar and serve with maple
syrup.
But, if you are a glazer like me,
Hand mix together your softened cream cheese, powdered sugar and milk!
Pour over and indulge!!