Baked Pumpkin Pie French Toast
Servings
Prep Time
Cook Time
Ready In
Recipe: #6748
October 09, 2012
Categories: Breakfast, Vegetables, North American, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Brunch, Fall/Autumn, Thanksgiving, Oven Bake more
"A baked french toast recipe perfect for Fall. "
Ingredients
Nutritional
- Serving Size: 1 (211.6 g)
- Calories 459.1
- Total Fat - 22.6 g
- Saturated Fat - 9.3 g
- Cholesterol - 227.7 mg
- Sodium - 684 mg
- Total Carbohydrate - 48.8 g
- Dietary Fiber - 0.9 g
- Sugars - 4.8 g
- Protein - 14.8 g
- Calcium - 109 mg
- Iron - 3.1 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.6 mg
Step 1
Preheat oven to 350 degrees F. Prepare two cookie sheets by lining with foil (optional) and spraying with Pam.
Step 2
Mix the eggs, milk, pumpkin, vanilla, pumpkin pie spice, and brown sugar in a low flat bowl (I use a cake pan).
Step 3
Dip the bread into the egg mixture, cover on both sides, and place on cookie sheet. I get six slices per sheet.
Step 4
Insert both cookie sheets into oven and bake for 25 minutes, flipping half way through cooking time (12 1/2 minutes each side).
Step 5
Serve with maple syrup, powdered sugar, or eat them plain if you are on the go. My toddlers like them cut into sticks. Refrigerate leftovers.
Tips & Variations
No special items needed.
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