Baked French Toast is one of my favorite comfort foods that is easy to make and the whole family loves. Now that the temperatures are getting colder, we are definitely in a fall comfort food frame of mind. I know I am not alone when it comes to my love for pumpkin anything, which is one of the quintessential flavors of fall. With the warm flavors of pumpkin and cinnamon, this Baked Pumpkin French Toast is pure delicious fall comfort food!
Last year I made it my mission to come up with the perfect recipe for Baked Pumpkin French Toast. After many attempts, using my Overnight Blueberry Baked French Toast as inspiration and making several tweaks, I finally came up with the wonderful recipe I envisioned for the perfect Baked Pumpkin French Toast Casserole! But by the time I finalized the recipe, ‘pumpkin season’ had passed.
So I have been sitting on this gem for over a year and I am so delighted to share it today. This Baked Pumpkin French Toast Casserole has become a holiday tradition, for Thanksgiving, Christmas and often just because.
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) fat free evaporated milk
- 8 eggs (or lighten it up by subbing ¼ cup egg substitute per egg)
- 1 tablespoon vanilla
- 1 tablespoon brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 loaf (16 ounces) cinnamon bread, cut into 1-inch cubes
- ¼ cup rolled oats (I use quick oats)
- ¼ cup packed brown sugar
- 1 tablespoon butter (I use light butter)
- Preheat oven to 350F degrees.
- Spray a 13x9-inch baking dish with cooking spray and set aside.
- In a large bowl, mix pumpkin, milk, eggs, vanilla, brown sugar, pumpkin pie spice and cinnamon.
- Add bread cubes, and toss to coat. Pour into prepared baking dish.
- Topping: In a small bowl, combine oats, brown sugar and butter. Sprinkle over the bread mixture in the baking dish. [Note: at this point you can cover and store in the refrigerator until ready to bake).
- Bake for 30 to 40 minutes, or until golden on top. Serve warm.
Another holiday tradition we like to do during this season of giving is help give comfort to those in need by donating to food shelves, donating holiday gifts for kids or warm clothing. As Sunday Supper is teaming up with Gallo Family Vineyards this Sunday with the theme ‘giving comfort,’ I am proud to share an inspiring campaign. Gallo, with their Every Cork Counts campaign, has partnered with Meals on Wheels Association of America to help fight hunger this holiday season. From now until December 31, 2014, for every Gallo wine cork that gets submitted (either a photo electronically or via mail), Gallo will donate $1 to Meals on Wheels Association of America (up to $50,000). It doesn’t get any easier than that! Click here to find out more information on the Every Cork Counts campaign.
This week for Sunday Supper, we are sharing favorite fall comfort foods featuring the Pinot Grigio or Cabernet Sauvignon wines as part of the recipe or as a pairing. This Baked Pumpkin French Toast Casserole makes an excellent brunch or breakfast for dinner meal that pairs beautifully with the Pinot Grigio. The Cabernet Sauvignon is one of my favorite wines to pair with beef, such as this comfort food classic Pop-in-the-Oven Beef Stew. Be sure to visit all of the delicious fall comfort food recipes below and enjoy!
Comforting Appetizers and Beverages:
- Acorn Squash Cheese Spread with Spinach and Artichokes by Ruffles & Truffles
- Pomegranate Mulled Wine by The Messy Baker
Comforting Entrees, Soups, and Stews:
- Beef and Mushroom Pot Pie by Bobbi’s Kozy Kitchen
- Beef Goulash by Magnolia Days
- Beef Stew with Puff Pastry by Peanut Butter and Peppers
- Cheesy French Onion Soup by Life Tastes Good
- Chicken and Corn Chowder by The Girl In the Little Red Kitchen
- Chicken Parmesan Panini by Casa de Crews
- Classic Swiss Fondue by Kudos Kitchen by Renee
- French Onion Soup au Gratin Stuffed Meatloaf by Cupcakes & Kale Chips
- Johnny Marzetti by NeighborFood
- Roasted Brussels Sprouts Flatbread by Family Foodie
- White Wine Cream Sauce Poached Shrimp by A Mama, Baby & Shar-pei in the Kitchen
Comforting Side Dishes:
- Brussels Sprouts with Bacon, Parmesan and Dates by Shockingly Delicious
- Stuffed Acorn Squash by Jelly Toast
Comforting Brunch, Desserts, and Sweets:
- Baked Pumpkin French Toast by Alida’s Kitchen
- Cheesecake Bites with Red Wine Chocolate Sauce by Momma’s Meals
- Dark Chocolate Red Wine Cake with Red Wine Raspberry Sauce by Daily Dish Recipes
- Gooey Autumn Spice Brownie Cups by Desserts Required
- Pear Streusel Coffee Cake by That Skinny Chick Can Bake
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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.