January 20, 2016

Overnight Pumpkin French Toast

Growing up, I grew up around a lot of agriculture. I understood that rain was not always really a great thing. Enter this fall when I read that rains in Illinois hurt the canned pumpkin crops and there could be a shortage.

Well, little Lauren stocked up on pumpkin. Then Lauren had more than enough pumpkin. Then Lauren was hungry for breakfast and was hosting family over.

Lauren made overnight pumpkin french toast.
And it was GREAT!

True to my southwest routes, I used bolillo rolls which is a savory Mexican take on French Bread. It was pretty perfect! I am sure you could use any bread you wanted that you can tear into cubes.




Ingredients:

Mixture:
3/4 cup of milk
1/2 cup of pumpkin puree
3 eggs
1 teaspoon of vanilla extract
2 teaspoons of cinnamon
1 package of bolillo rolls, cubed

Topping:
1/4 cup of flour
1/4 cup of brown sugar
1/2 teaspoon of cinnamon
1/4 cup of butter (cold)
1/4 cup of pecan pieces
2 tablespoons of powdered sugar

Filling:
1/4 cup of flour
1/4 cup of brown sugar
1/2 teaspoon of cinnamon
1/4 cup of butter
1/4 cup of pecan pieces
2 tablespoons of powdered sugar

Directions:

Mix ingredients in bowl for mixture. In another bowl, mix ingredients for filling.

Place a layer of bread cubes in a baking dish then pour mixture in. Then pour filling in and agitate slightly to somewhat mix. Cover and place in the fridge overnight or a couple of hours.

Wake up in the morning and make the crumb topping by using your fingers to mix the ingredients into course crumbs. Sprinkle over bread cubes.

Bake in oven for 30 minutes at 350 degrees.


And enjoy an easy, crowd pleasing breakfast!
What is your favorite breakfast to make for company?

1 comment:

  1. Can we talk about the fact that I regret my intestines and their serious aversion to gluten every time you post a recipe??

    ReplyDelete

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