Ingredients
-
4
-
1/2
-
1/2
-
1/2
-
3/4
-
1/4
-
12
-
-
-
-
-
-
-
-
Directions
Pumpkin Pie French Toast – Baked, A combination of other recipes tweaked to get the best of both worlds I am posting here because it seems that none of the other recipes made such a large batch Also, none of the other recipes baked the french toast which I found to be a real time saver! This would be a great make ahead breakfast that you could take with you, syrup is optional, since it already kinda sweet I give this to my toddlers with a cup of milk and it is an easy less-mess breakfast!, Didn’t realize this had no reviews So I made it a few months back and we loved it I usually do not like French Toast, due to the wet egg, but baking it fixes that, and it tastes great And the baking makes it super easy I made it with mega-whole wheat/fiber bread, and then froze it for those days when we want FT and I don’t want to start from scratch 🙂 Making a batch of it again today, Thanks!
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Steps
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1
Done
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Preheat Oven to 350 Degrees F. |
|
2
Done
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Mix the Eggs, Milk, Pumpkin Puree, Vanilla, Pumpkin Pie Spice, and Brown Sugar in Low Flat Bowl For Easy Dipping. |
|
3
Done
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Line Two Cookie Sheets With Foil and Spray With Pam. |
|
4
Done
|
Dip the Bread Into the Egg Mixture on Both Sides and Place on Cookie Sheet. (i Was Able to Get Six Slices on Each Sheet.). |
|
5
Done
|
Bake For 25 Minutes, Flipping Them Over Half Way Through. |
|
6
Done
|
Serve With Maple Syrup, Powdered Suger, or Eat Them Plain If You Are on the Go. |
