Pumpkin Baked French Toast

October 04, 2013

My semi-famous baked French toast is adapted to make an Autumn party in your mouth. This is the perfect Fall breakfast, especially when it's served with cream cheese icing!

1 loaf day-old bread (sourdough, french, Italian, what have you) torn into chunks
8 eggs
2 cups almond milk
1/2 cup half and half
1/4 cup granulated sugar
1/2 cup pumpkin puree
1/2 tablespoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
pinch of allspice

1. Place bread chunks in pan. Whisk all other ingredients together well. Pour over bread chunks, toss a little bit to coat completely, and leave to “marinate” overnight. 2. Preheat the oven to 350, and bake...
See the full directions on my site

Nutritions

Calories
77

Sodium
152mg
6% DV

Fat
4g
7% DV

Protein
4g
9% DV

Carbs
8g
2% DV

Fiber
1g
6% DV