Tuesday, December 24, 2013

Pumpkin Streusel French Toast Casserole

Pretty much everyone has holiday traditions and one of the Christmas traditions around our household is to make my grandma's egg casserole for breakfast.  We'll be having this tomorrow morning, and I'll make sure to share that recipe with you later.  However, at least for today, I wanted to quickly share a great tasting breakfast option that I recently made, and was a huge success!  This pumpkin streusel French toast is not only decadent, but it's also the perfect combination of holiday flavors.  It spans from that of a pumpkin pie, to the taste of a warm cinnamon roll straight from the oven.  Garnish the dish with a little maple syrup and you'll be in heaven!

The great part about this recipe is that you make it the night before.  That way, when you get up in the morning, all you have to do is toss it in the oven.  Merry Christmas!

Pumpkin Streusel French Toast
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1 loaf whole wheat French bread
6 large eggs
2 ½ cups vanilla almond milk (or regular milk)
1 cup pumpkin puree
¾ cup granulated sugar
2 TBSP. vanilla extract
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. pumpkin pie spice

Streusel Topping
½ cup all-purpose flour
½ cup brown sugar
1 tsp. cinnamon
¼ tsp. nutmeg
½ cup cold butter, cut into cubes

Coat a 9x13” baking dish with a non-stick cooking spray, then tear the whole wheat French bread into chunks and evenly place them in the bottom of the dish.

In a large bowl, combine and whisk together the eggs, milk, pumpkin, sugar, vanilla, cinnamon, nutmeg, and pumpkin pie spice.  (Tip:  Put the eggs into the bowl first and whisk them together before adding the other ingredients)  Now, pour the mixture over the French bread chunks until the pieces are evenly coated.  If you need to, press down any pieces that did not get originally coated with the egg mixture.  Cover with aluminum foil and place in the refrigerator overnight.

To make the streusel topping:
In a medium bowl, whisk together the flour, brown sugar, cinnamon, and nutmeg.  Next, cut in the butter.  I always just wash my hands and use them, but you could use knives or a pastry cutter to do this.  The topping should resemble sand with pea-size chunks.  When ready, sprinkle the mixture evenly over the top of the prepared French toast.  (If you prefer, you can complete this step the night before, and just store in an airtight container overnight *do not sprinkle on the French toast*, otherwise you can make it in the morning, right before you put the French toast into the oven)

When it’s time, preheat the oven to 350 degrees.  Remove the prepared French toast from the refrigerator, sprinkle on the streusel topping, if needed, and place it in the oven for 45-55 minutes. 

Serve immediately with maple syrup, or as is.  Both ways are delicious!

Slightly adapted from: Fabulously Frugal


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