Kitchen (Re)Play: Pumpkin French Toast Baked In A Casserole

Home Recipes Breakfast Kitchen (Re)Play: Pumpkin French Toast Baked In A Casserole

When I saw the menu for this month’s Kitchen Play, sponsored by Calphalon, there was one particular dish that caught my attention – the Pumpkin French Toast Casserole prepared by Buns in My Oven. I’m such a fan of breakfast foods and a pumpkin french toast just sounded fantastic! The other day, I decided to do my take on this sweet, delightful breakfast dish.



For this french toast casserole recipe, I substituted ingredients with non-dairy alternatives. Also made it a bit “healthier” by eliminating the sugary and buttery praline topping and instead, just sprinkled crushed pecans on top instead. The bread of choice I believe is called Bastone bread. It’s a torpedo shaped Italian bread with a crispy exterior covered with sesame seeds. It has a thick crispy crust and a soft, fluffy interior. Stale bread works best for making French toast, and soaking the bread for 8+ hours (or overnight) does wonders.

Ingredients: (Makes 3-4 servings)

  • 6-8 slices stale bread
  • 3/4 cup soy milk
  • 2 eggs + 2 egg whites
  • 1/2 cup pumpkin puree
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • pinch of cloves
  • pecans, crushed

Directions:

  1. Arrange bread slices in one layer on the bottom in a casserole dish.
  2. Set aside remaining bread slices.
  3. In a medium bowl, beat together the remaining ingredients until well combined.
  4. Pour half of the egg mixture over the bread.
  5. Top with the remaining slices of bread and pour the remaining egg mixture over the top.
  6. Cover with foil and refrigerate for at least 8 hours, or overnight.
  7. Preheat oven to 350 degrees.
  8. Sprinkle crushed pecans on top of the bread.
  9. Bake for about 30 min covered and then another 10-15 min uncovered.
  10. Ready to serve.

Slice into separate pieces.

Serve with syrup of your choice.

Here shown with agave.

And enjoy while it lasts!

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