Directions
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Preheat your oven to 350°F (175°C). This ensures that your French toast bake will cook evenly and rise beautifully.
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Grease a 9×13-inch baking dish with butter or non-stick cooking spray to prevent sticking. A well-greased pan is essential for easy removal.
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Place the 1-inch cubed bread evenly into the prepared baking dish, spreading it out to form a uniform layer for even soaking. This step is crucial because it allows every cube to absorb the pumpkin custard.
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In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined. The custard should have a tremendous lightness to it.
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Pour the pumpkin custard mixture evenly over the bread cubes in the baking dish. Use a spatula to gently press down the bread, ensuring every piece is soaked with the custard. The goal is to saturate the bread thoroughly for maximum flavor.
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Sprinkle the chopped pecans evenly over the top of the soaked bread for added texture and a nutty flavor. They provide a delightful crunch against the soft custard.
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Cover the baking dish with foil and let it rest for at least 30 minutes, or refrigerate overnight to intensify the flavors and allow thorough soaking. An overnight soak is especially tremendous if you want richer flavors.
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Remove the foil and place the baking dish in the preheated oven. Bake for 45-50 minutes, or until the top turns golden brown and the center is set and firm to the touch. This is when the delightful aroma fills your kitchen!
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Take the bake out of the oven and let it cool for 5-10 minutes to make serving easier and to allow flavors to settle. This slight cooling will help you cut neater portions.
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Serve the pumpkin French toast bake warm, drizzled with maple syrup and dusted with powdered sugar for a sweet finishing touch. Enjoy every single bite with joy.
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