Baked Pumpkin French Toast
Yields: 8 to 10 servings
 
Ingredients
  • 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
Topping:
  • ¼ cup rolled oats (I use quick oats)
  • ¼ cup packed brown sugar
  • 1 tablespoon butter (I use light butter)
Instructions
  1. Preheat oven to 350F degrees.
  2. Spray a 13x9-inch baking dish with cooking spray and set aside.
  3. In a large bowl, mix pumpkin, milk, eggs, vanilla, brown sugar, pumpkin pie spice and cinnamon.
  4. Add bread cubes, and toss to coat. Pour into prepared baking dish.
  5. 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).
  6. Bake for 30 to 40 minutes, or until golden on top. Serve warm.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/11/09/baked-pumpkin-french-toast-casserole/