Pumpkin Cinnamon Sugar French Toast Bake

Yes. I know Halloween AND Thanksgiving are both over and it's Jingle Bells time every.where.you.go. but I am holding out, as I always do, till the first of December. Am I a bah humbug? Not at all...I have said many times how everything about Fall is my favorite. The scents, flavor combinations and colors. I heart it and so I wait till I absolutely must make it look my my house threw up green and red. haha just kidding. and besides, my hubs is Italian and so we celebrate Little Christmas on the 6th of January, ergo... I have a week of extra decor. 

and so...this week, I still have "fallish" recipes for you, what better way to take advantage of all the sale items! 


I love french toast casseroles/bakes. I got my first recipe a few years ago and have adapted quite a few versions since then. This is one of my favorites and I have two versions here, the one I made this week and the easy recipe that is my normal go to. the first is different b/c I used sliced bread...but when I saw it, I knew I had to use it and I had just made the Apple Cider Whoopie Pies and had some filling left over and last minute decided to add it for this and see how it came out. Good. people. Good.

Version 1(pictured)
1 loaf cinnamon sugar bread
1 cup pumpkin spice coffee creamer
4 eggs
2 tbsp butter(cold and cut into pieces)
2 tbsp cinnamon sugar
cheesecake filling(see below for recipe)

Cut each bread slice into 4 pieces, lay each piece "on top" of the other. Using a butter knife, spread the cheesecake filling(click HERE to see recipe) onto each slice. In a separate bowl, whisk together the eggs, creamer and a pinch of the cinnamon sugar. Pour over the bread, if there is any left, you can save it and after it soaks in the fridge, pour onto it before it bakes) I sometimes use my hands to press the slices down, just to make sure the pieces are completely covered. Let sit in fridge for at least 8 hrs. 

Bake for 25 min and take out of oven, place butter pieces over the bread and top w/remaining cinnamon sugar and bake for another 5-10 minutes. 

Serve warm, if for breakfast, you can serve w/syrup or whip cream and if as a dessert, goes great w/ ice cream.

This is the alternate version and how I normally make these "casseroles"
1 large or 2 small loaves of french bread
1 cup pumpkin spice creamer
1/2 cup milk
5 eggs
2 tbsp cinnamon sugar
2 tbsp butter)cold and cut in small pieces)

tear the bread slices and place in pan.  In a separate bowl, whisk together the eggs, creamer and a pinch of the cinnamon sugar. Pour over the bread, if there is any left, you can save it and after it soaks in the fridge, pour onto it before it bakes) I sometimes use my hands to press the slices down, just to make sure the pieces are completely covered. Let sit in fridge for at least 8 hrs. 

Bake for 30/35 min and take out of oven, place the butter pieces over the bread and sprinkle w/remaining cinnamon sugar. Bake another 5-10 minutes.

If for some reason you can't find the pumpkin creamer anymore, you could use half/half and add a tbsp of pumpkin pie spice.

and from my trip last week, I was in Boston and the first thing I did when I landed and waited on my in laws to pick me up was this...


I love everything about this. In case you never read THIS post, I love me some Dunkachinos and since I'm Southern...obviously I love red velvet. However...there's few things I adore more than the Pats. Yes, some of you hate me now. it's ok. My feelings aren't hurt;)
2 comments on "Pumpkin Cinnamon Sugar French Toast Bake"
  1. Oh. My. Goodness. I need to get in the kitchen now and make this delicious-ness!

    ReplyDelete
  2. I think I now know what I'm making for my parents got Christmas breakfast!

    ReplyDelete

Leave me your thoughts, I love hearing what's on your mind

Custom Post Signature