So I’ve been on this insane breakfast kick recently. Not just a kick, a fascination really at this point. I’ve decided that breakfast belongs in its own ‘main’ category, not a ‘meal’ category. Breakfast is a meal. A main, is Italian, Mexican, Portuguese, British, Breakfast. See… it’s awkward, but it works. Like any main, you can combine it with anything and it works! Any protein, any vegetable, any grain, any cheese. Bam!
My fascination sub-category as of recent is French Toast. Not that I’ve gotten over eggs, but French Toast has been on my mind constantly. If I still didn’t have to be at work till 9 like I used to, you better believe I’d be dining like a queen every morning! I found this recipe a few weeks ago but wanted to wait for my work Saturdays to bring it since it serves so many.
Pumpkin French Toast: I’m so glad that I’ve jumped off my pumpkin high horse and joined the cool kids pumpkin gang. I used to be quite anti-pumpkin until I started experimenting with it. Pumpkin Pie is ok, but I only ever need a very small piece once a year to be satisfied. When I think pumpkin, even still, my mind goes straight to thinking it will take over a dish like the pie… but in reality it’s only ever added great flavor, and even more so moisture to anything I’ve used it with. All the same reasons why I love baking with yogurt.
Confession: So although I love breakfast, I hate getting up early. You think I’d be used it by now having to wake up before 6am. When it’s my Saturday work rotation the only reason I really hate it is because 1. I’m there too much anyways 2. I don’t get to sleep in. In haste I try to find something that will allow me as much sleep in as possible, or something I can make the night before and bring in. Thank goodness I only have to do this for one out of the two Saturdays in a row.
This recipe bakes for 30 minutes, but it only takes 10 minutes to put together, so this is not only a winning quick breakfast casserole, but it’s kinda fancy 🙂 Apparently this variation is often used around the holidays for breakfast. Makes sense.
Originally used from Picky Palate, she used french bread and cut it into slices, but I just had whole grain wheat and it worked great. I think I ended up using 6-7 slices and ripping them up into fourths. Whatever looks good in the pan, and soaks up enough bread.
I also used about half the called for butter because it totally freaked me out…anytime I can use less butter….I will.
This is a definite must try!! Perfect for holidays or any family get together when you want to try something upscale without really having trying to hard. I think this is going to be one of the first of many French Toast trials….can’t wait!
Pumpkin French Toast Breakfast Casserole
8 Slices of Bread, I had whole wheat lying around
8 large eggs
1 1/2 cups milk
1 cup canned Pumpkin
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
4-5 tablespoons cubed cold butter
1. Preheat oven to 350 degrees F. and spray 9×13 inch baking dish with non-stick cooking spray.
2. Place sliced bread into prepared baking dish. Place eggs and milk into a large baking dish. Add pumpkin, brown sugar and cinnamon. Whisk to combine then pour over bread. Press bread into egg mixture assuring each piece of bread is covered in eggs. I used my cinnamon/sugar shaker and went to town over the top before placing dollops of cubed butter over top.