Pumpkin Baked French Toast with Sweet Cinnamon Glaze
"Why do you never make these kinds of things for me?" asked my forever boyfriend life partner husband person yesterday, as I hauled this hot ‘n heavy delicious breakfast dish out of the oven.
"Because you would have one piece and I would go back to the kitchen six times to pretend to get water and eat a piece each time in secret, secret shame," I said, glopping delicious glaze all over my contribution to the monthly marketing team meeting at work.
Oh, you heavenly custardy crisp baked pumpkin french toast, you. This monstrosity is easily made the night before, kept in the fridge, and baked early in the morning before you head off to impress all your co-workers.
Did you notice I didn’t make a single nod to tightly-held cultural pumpkin theologies? Ten points on the food writing derby for Nellie.
You’ll need a 9x13 casserole dish and a very large bowl.
Baked Pumpkin French Toast
- 10 cups of whatever fancy leftover challah or pain de mie or brioche or soft-ish slightly old white bread you might have on hand (this is important, in my opinion, because it’s a major component of the dish — you don’t want anything with super hard edges on it, because it crisps up further in the oven)
- 7 large eggs (I personally like it a little eggy)
- 1 cup of half and half (you can use cream, too), 1 cup of milk
- 1 cup pumpkin puree (not pie filling)
- 3/4 cups granulated sugar
- 1 tablespoons vanilla extract
- Almost a teaspoon of ground cinnamon
- 1/4 teaspoon of freshly ground nutmeg
Cinnamon Cream Cheese Glaze
- 4 tablespoons of softened cream cheese
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of vanilla
- wee pinch of salt
- 1 1/2 cups of powdered sugar
1. Butter a 9 x 13-inch baking pan (I used salted and kind of loved it). Cut bread into one-inch cubes and place in a large bowl.
2. In another large bowl, mix together eggs, milk, pumpkin puree, sugar, vanilla extract, cinnamon, and nutmeg. Pour evenly over bread and toss very, very gently. I do this because I want everything to be coated, but be careful when you do this. Transition to the 9x13 pan, and cover pan with saran wrap. Store in the refrigerator for several hours or overnight. I like for the bread to really soak up the flavors.
3. When you’re ready to bake the French toast, set oven to 350F. Remove French toast from refrigerator and place in the oven as it’s preheating, because it’s Pyrex and Yahoo! Answers is a treasure trove of Pyrex conspiracy theorists and crazies. Bake for 55-60 minutes, or until the French toast is set and golden brown.
5. While the French toast is baking, use a stand or hand mixer to whip up the glaze ingredients.
6. Cover hot French toast bake with your cream cheese glaze.
7. Cover your face with your hands and mutter to yourself, "Good God, what have I done?"