Baked Pumpkin French Toast with Brown Sugar Sauce
Start your weekend stress-free with this delicious pumpkin French toast.
Ingredients
PUMPKIN FRENCH TOAST
- 1 Brioche bread, sliced into 3/4 inch thick cubed
- 8 eggs, extra large
- 2 cups heavy cream
- 1 cup canned pumpkin
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon Homemade Pumpkin Pie Spice
- ¼ teaspoon salt
- unsalted butter, to butter the ovenproof dish
OPTIONAL
- granulated sugar
BROWN SUGAR SAUCE
- ½ cup unsalted butter
- ½ cup brown sugar
- ¼ cup heavy cream
- ¼ cup Bourbon
- 1 tablespoon vanilla extract
Instructions
PUMPKIN FRENCH TOAST
- Cut the Brioche bread (or Challah loaf) into cubes. Butter an ovenproof 3-quart rectangle baking dish.
- Whisk together the eggs, heavy cream, sugars, canned pumpkin, pumpkin spice, vanilla extract, and salt in a large bowl.
- Place the cubed bread cubes in the baking dish.Pour the egg mixture over it and press down the cubes. Cover with plastic wrap and place in the refrigerator overnight, or let it sit until all the cream is absorbed.
- Remove from the refrigerator and bring back to room temperature. Preheat the oven to 350℉ degrees.
- Place in the hot oven and cook for 50 minutes. The top will be golden, and it will evenly puff up.
OPTIONAL
- Sprinkle granulated sugar over your pumpkin French toast for added sweetness and crunchiness before placing it in the oven.
BROWN SUGAR SAUCE
- Meanwhile, prepare the brown sugar sauce by melting ½ cup butter in a small saucepan over medium-high heat.
- Add brown sugar and ½ cup heavy cream; stir to dissolve the sugar. Remove from heat.
- Stir in Bourbon and vanilla.
- Serve warm Pumpkin French toast with sauce over it.
Notes
Homemade Pumpkin Pie Spice
Makes ⅓ of a cup or 16 teaspoons
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 1/2 teaspoon ground allspice
1 1/2 teaspoons ground cloves
Combine all the above spices in a small bowl. Mix well and store in a glass airtight container.
Serving your Pumpkin French Toast
As you know, we eat with our eyes, and the presentation makes us drool.
I have served this dish two ways.
The first presentation is to cut a perfect square slice, place it on a dish, pour over the brown sugar sauce, and with an optional dollop of Chantilly.
My second presentation is also perfect for the little one, as I served it in a ramekin. Pour the sauce over it and add the dollop of Chantilly.
Substitutions
White bread, sweet egg bread, and Challah are the perfect substitutions to the brioche bread.
Bourbon can be replaced with whiskey, rum, Madeira, brandy or Cognac. Of course, if children enjoy this pumpkin French toast, you may want to make the same sauce for them, omitting the alcohol.
Storage instruction
This fantastic pumpkin French toast stores beautifully for several days in the refrigerator,
Cover tightly with plastic wrap. Before doing so, it must be at room temperature and placed in the refrigerator.
The brown sugar sauce can also be stored in an air-tight glass container for several days.
Bring back to room temperature and enjoy.
Nutrition
Calories: 540kcal | Carbohydrates: 36g | Protein: 8g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 270mg | Sodium: 163mg | Potassium: 222mg | Fiber: 1g | Sugar: 34g | Vitamin A: 6344IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.