Wednesday, August 26, 2015

For the Love of Cooking {Pumpkin French Toast}

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

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

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. 

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!!

recipe adapted from taste of home

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