'Tis the season for everything pumpkin!! Previously before this gorgeous French toast bake, I had made a pumpkin maple granola--another incredible recipe from Minimalist Baker, by the way. The recipe called for only 1/4 cup of pumpkin puree so I had an open can of pumpkin just chillin' on my counter. It wasn't until 11:03 PM last night that I decided to prep this beautiful creation :-)
You guys don't understand how excited I was to pop this in the oven! I literally jumped out of bed and headed straight to the kitchen just to preheat my oven to 350 degrees before starting my morning ritual. Yup, that excited!! And the excitement never wore off because within 7-10 minutes, the whole apartment had such a nostalgic aroma of fall. It was pure bliss already for me!
Original recipe: Minimalist Baker's "Pumpkin French Toast"
Notes from Minimalist Baker*
*For the bread cubes, just use as much bread as it takes to fill the bottom of your dish generously, plus up about 1 to 1.5 inches. If you've added too much to soak up the liquid, just remove some. And if it looks too wet, add some more bread.
*I used 2%, but use skim or low-fat for a lighter recipe. Alternatively, use non-dairy such as soy or almond.
*I HIGHLY recommend using pumpkin butter, as it has a concentrated pumpkin flavor and is much sweeter than puree. But if using puree instead of butter, it's important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and a little agave nectar, brown sugar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you're going for.