Pumpkin Spice French Toast Bake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
• Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
• Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
• Bake in preheated oven until golden brown on top, 30 to 40 minutes.

Steps:

• Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.
• Melt 1 teaspoon of butter in a large skillet over medium-high heat. Place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter.

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 12-by-8-inch baking pan.
• In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined. Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then transfer it to the prepared baking pan. Repeat the process until the bottom of the pan is covered.
• In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free; the mixture should be soft and spreadable.
• Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices. Soak the remaining bread slices in the remaining custard. Layer them on top of the cream cheese mixture. Combine the pecans, brown sugar and remaining 4 tablespoons melted butter in a bowl. Add a pinch of salt. Top the casserole with the pecan mixture.
• Bake until the top is golden, 40 to 45 minutes. Serve with a drizzle of maple syrup.

Steps:

• In a large bowl, whisk the first 10 ingredients until blended. Add bread cubes and raisins; gently stir to combine. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until edges of bread are golden brown and a knife inserted in the center comes out clean, 65-75 minutes., Let stand 5-10 minutes before serving. If desired, serve with confectioners' sugar and syrup.

Steps:

• Steam the pumpkin till tender; drain.
• Melt the butter in a pan and fry the onions, carrots and celery till soft but not brown.
• Add the breadcrumbs and herbs, season with salt and pepper. Set aside.
• Lightly butter a baking dish, and place half of the pumpkin on the bottom.
• Top with the vegetable mix, and, then the remaining pumpkin.
• Mix the yogurt, oil, egg and cheese together and put in the pan in which you fried the vegetables. Cook over low heat till cheese has melted.
• Pour the cheese mix over the pumpkin, place in over for 30 minutes, at 180°C or till the cheese topping just begins to change colour.

Steps:

• Melt butter in microwave & add brown sugar -- stir till mixed.
• Pour butter/sugar mix into bottom of 9 x 13 pan -- spread around (this is where I would all the sliced apples).
• Beat eggs, milk, & vanilla, & Cinnamon.
• Lay single layer of Texas Toast in pan.
• Spoon 1/2 of egg mixture on bread layer. (Then I would spread the Cream cheese and Powdered sugar mixture on the bread.).
• Add 2nd layer of Texas Toast.
• Spoon on remaining egg mixture and sprinkle a little Cinnamon on top.
• Cover & chill in fridge overnight.
• Bake at 350 for 45 minutes (covered for the first 30 minutes).
• Sprinkle with powdered sugar.
• Serve with warm maple syrup (I don't do the syrup part).