Pumpkin Baked French Toast

Second pumpkin breakfast item? 

It’s officially Fall. 

As if you couldn’t tell because, obvi, it’s only, like… 85 degrees outside.

Totes Fall. 

It has been raining here, however, so at least I can look outside and pretend the cold temps are among us.

And and AND I can eat like it, too.

If I could, I would eat as if it were Fall all the time.

Yes, I love my summer food supply.
GAH. I miss corn already THIIIIISSSSS much.

But in all honesty, you can’t beat Autumn squash.
Point blank.
As demonstrated in yesterday’s post.

And pumpkin counts as squash.
By the way, Bakeaholic Mama starts 30 days of pumpkin today! Eep!

She should totally make this French Toast. 

Why?

Because it’s divine.

What else is there?

First off, it’s based off my wildly popular (and I do mean that) 
Baked French Toast.

Most popular recipe on the blog and still going strong.
I owe it to my baby cousins for selling the post with their killer cuteness.

It’s got this great bread pudding consistency,
but it’s not too sweet. 
Perfect for breakfast!
Or, you know, lunch and dinner.
Midnight snack, where y’at?

And, in Mary Clay World, it’s healthy.
Which means in pretty much anyone’s world it’s healthy.

Eggs have protein.
Pumpkin has like a gazillion percent of your daily recommended Vitamin A.
You really need more reason?

Look at that pour shot.

Gah.

That’s all the reason I need to go stuff my face with it all.

Pumpkin Baked French Toast
serves 12 (one 9×13 dish or two 8×8 or 9×9 dishes)
adapted from my Baked French Toast (inspired by Pioneer Woman, basically my favorite person ever)
Ingredients
1 loaf day-old bread (sourdough, french, Italian, what have you) torn into chunks
8 eggs
2 cups almond milk
1/2 cup half and half
1/4 cup granulated sugar
1/2 cup pumpkin puree
1/2 tablespoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
pinch of allspice

1. Place bread chunks in pan. Whisk all other ingredients together well. Pour over bread chunks, toss a little bit to coat completely, and leave to “marinate” overnight.
2. Preheat the oven to 350, and bake French Toast for 45 minutes to an hour, or until set (smaller pans will take a shorter amount of time to cook thoroughly). Cut into portions and serve warm with maple or cream cheese (my favorite!) syrup.

As far as I’m concerned,
Fall’s never gonna end.