From Our Recipe Box to Yours...

     Good Morning!! The recipe I am sharing today is a definite winner! It earned the seal of approval from my children AND library staff!! I pinned this one on Pinterest but the original recipe came from http://fabulesslyfrugal.com/baked-pumpkin-french-toast-recipe/#_a5y_p=1072336.

Baked Pumpkin French Toast

• 1 loaf French Bread
• 6 large eggs (Egg Coupons)
• 2 1/2 c milk
• 1 c pure pumpkin puree
• 3/4 c granulated sugar (Sugar Coupons)
• 2 Tbsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

*Streusel Topping:

• 1/2 c all-purpose flour (Flour Coupons)
• 1/2 c brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt (Salt Coupons)
• 1/2 c cold butter, cut into pieces (Butter Coupons)

Spray a 9 x 13 pan with cooking spray. Tear French bread into chunks, or cut into cubes, and place evenly in the pan.

In a large bowl, whisk together eggs, milk, pumpkin puree, sugar, vanilla extract, cinnamon, and nutmeg. Pour evenly over bread. Push down pieces until they are all soaked and mostly covered. Cover pan with plastic wrap and store in the refrigerator for several hours or overnight.

*In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt. Add cold butter pieces and cut into the dry mixture using a fork or pastry blender. Combine until the mixture resembles sand with pea-sized chunks. (Make sure the butter is really cold or you will have a hard time getting the right texture.) Cover and store mixture in the refrigerator.

When you’re ready to bake it, preheat oven to 350. Remove French toast from refrigerator and sprinkle the crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.

Serve warm with syrup or honey, if desired. Store leftovers in the refrigerator covered for up to a couple days.

*Want to loose the butter? Before cooking, just top it with brown sugar and cinnamon & nutmeg (or pumpkin pie spice). Try throwing on some chopped walnuts or pecans too!