When making the first batch of this pumpkin french toast, I found the flavor not pumpkin enough …. I found a separate recipe to make homemade pumpkin butter (orange juice, brown sugar, pumpkin puree, etc), which I made and used for this recipe. I made my first batch for my son’s teachers for their last day of school last week. I came across this recipe and was super delights. If you like a crunchy top, broil it for a few minutes after microwaving.ADD more pumpkin butter AND pumpkin pie spice to recipe! I used crusty italian (big loaf) bread. Slice it up for pre-portioned pieces for a quick breakfast, and reheat for 1 to 2 minutes until warmed through. This casserole beautifully reheats in the microwave. Make sure to allow the casserole to cool slightly before serving to make it easier to cut. A sprinkling of cinnamon sugar mixture right before baking adds extra-warm sweet aromas. The eggs slowly firm up and the surface dries just enough to give a crunchy crust after about 45 minutes. Moderate oven temperatures of 350 degrees ensure that the custard mixture sets. I prefer this option so I can just grab and bake at the start of the morning. There will be some residual liquid on the edges, which will help to lock the casserole together during baking.Ī minimum of 4 hours is needed for soaking, or made into an overnight French toast casserole when covered and refrigerated up to 24 hours. The bread should have ample time to absorb vanilla-infused liquid and feel a little mushy when poked. Now that the water has moved out of the bread, it’s time for the egg mixture to move in. I did a savvy calculation to find that it’s just a few grams lower in fat. Half and half can be substituted for the milk and cream if you’re in a pinch. Slightly more milk is used than cream so that the custard is creamy but not too heavy. The top of the toast is crispy, the perfect contrast to the soft center.Īfter testing various ratios of eggs to dairy for the custard, I found that 8 eggs to 4 cups of cream/milk are the right combination. Instead, the interior is tender, moist, with some chew. This process prevents overly soggy French toast. The dry heat extracts most of the moisture and dehydrates the surface, similar to creating croutons. Speed up the process by baking smaller pieces on a sheet tray. Gently toasting the bread in the oven quickly stales the bread instead of waiting for the loaves to dry out over time. Cut the bread into about ¾-inch cubes to increase the surface area to help soak up the custard. I use a similar recipe for Italian Easter bread, which is perfect to use for this recipe.Ĭrusty French bread or sourdough loaves can also be used for a less sweet and lighter texture. These are yeast-leavened bread that has some sugar and eggs added to the dough for a richer taste and denser interiors. Use brioche or challah bread for a heartier, thick French toast. A cinnamon-sugar mixture is sprinkled on top to add extra crispiness on the top of each slice. This allows maximum absorption of the sweet and creamy liquid.
The key to custardy centers with crunchy tops is to use bread cubes instead of slices and then dry them out before soaking. I re-engineered the recipe into a baked breakfast casserole that can even be prepared the day before and refrigerate overnight. It also results in cold soggy pieces if not eaten right away. It’s a home run breakfast or brunch to feed a crowd.Ī decadent spin on a classic breakfast recipeįrench toast is an indulgent way to satisfy morning cravings, but dipping and pan-frying each slice of bread takes time. Toasted bread cubes soak in a sweet spiced cream mixture then baked until golden and crisp. Baked french toast casserole with custardy brioche and a crunchy cinnamon crust.
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