Hello Thanksgiving breakfast.
Pumpkin French Toast: A made-from-scratch breakfast casserole with sweet cinnamon and creamy pumpkin in every delicious bite. It’s perfect for feeding a crowd, or for enjoying on a quiet and chilly autumn morning. Simply assemble the night before, and pop it into the oven in the morning for a delicious and comforting breakfast.
If this were a Friends episode, it would be called: The one where she has way too much fun taking “pouring shot” photos.
Pumpkin Baked French Toast
(Serves 4-6)
- 3 1/2 cups cubed bread (I used Ezekiel, but other types are fine. French bread would be really good in this recipe, as would cinnamon-raisin. Depending on the type of bread, you might need more or less than 3.5 cups. You want enough to fill an 8×8 pan.) (175g)
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice (or just add a little extra cinnamon)
- sweetener of choice (If you want to top the casserole with syrup post-baking, use 3 nunaturals stevia packs or 3 tbsp sugar. If you’d prefer a sweeter breakfast casserole that needs no topping, increase the amount to 5-6 tbsp)
- 1 1/4 cups milk of choice (300g) (Depending on your choice of bread, you might need to use less. This is a good amount for the Ezekiel bread.)
- optional: 2 tbsp butter-type spread of choice (for a more buttery result) (30g)
- 1 cup MoriNu silken-firm tofu, or 1 cup yogurt of choice (240g)
- 2 tsp pure vanilla extract
- 1/2 cup pumpkin puree (I used canned pumpkin) (120g)
- optional: handful of raisins
In a large bowl, combine all ingredients except bread, and stir very well. (If using the tofu, you should blend these ingredients. Otherwise, just stir by hand.) Grease an 8×8-in baking pan, and pour the cubed bread into the pan. Cover evenly with the wet mixture, then cover the entire dish with a lid or saran wrap and fridge overnight. The next morning, preheat oven to 400 F and cook about 30-35 minutes. Top with maple syrup or your favorite French toast topping (or eat plain, if you opt to use the extra dry sweetener pre-baking.)
And for everyone who asked:
Can you guess which Gossip Girl character I was?
I didn’t include costume photos in my original post for a few reasons, the main one being it’s not a very elaborate costume. I didn’t think it was worth posting. I also don’t normally take my camera to parties, which was why the post was made up of recycled photos. In retrospect, I probably should’ve skipped posting on Thursday altogether. But one’s mind doesn’t always think straight on two hours of sleep. (Side note: I borrowed the Chanel bag from a friend, and it’s actually a knock-off from Canal Street in NYC. I’m thinking Serena would not approve. Other side note: I wanted to be Blair, but they said I was too blonde. Yet another side note: …I think I’ve written enough side notes. I’ll stop now.)
Link of the Day: Healthy Pumpkin Recipes
How many slices of ezekial bread did you use?
I think it was 4 or 5. I went by the gram measurements, so I don’t really remember.
This looks and sounds amazing!!
Hey so this probably sounds annoying but in response to what Erin said I tried to figure out the calories and got 180 calories per serving so yeahhh that’s weird, awesome recipe though, I am pretty psyched to try it 🙂
Online calculator had an error. Sorry for the confusion… it’s fixed now!
My favorite fall breakfast is pumkin spice pancakes:)!!!!
Your dress looks nice!
And the french toast is to die for!!!
I literally spend this morning looking for vegan french toast without any luck. Thank you so much I’m so excited to make this!
I have a question about that brand of tofu. Where do I get it and where is it typically located in the grocery store? Can I purchase it at Bi-lo or Ingles? Or is it wholefoods exclusive?
Some regular grocery stores carry it, but not all. It’s usually in the health food section, but sometimes fridged. Ask an employee if they carry it.
Looks yummy 🙂 I expect nothing less from the ever creative Katie! Missed reading your blog!
Favorite fall breakfast … probably pumpkin pancakes. But this French toast sounds pretty amazing, too!
YUM! And it’s possible I’m now drooling on my computer… ha!
Yummmm, so excited to make this, what a perfect fall breakfast recipe!
This looks so delicious I might have to try it with some of my gluten free bread. I would of guessed you would be Blair to be honest, but you looked great as Serena anyway. I struggle eating in the morning so its just yoghurt or eggs for me. Its also closing in on summer in Australia so it will be fruit salads season soon.
This recipe looks ahhhmazing! I am pumpkin obsessed so thanks for posting this!
I love this! So perfect for fall, and such a fun recipe 🙂
Did you try this with both yogurt and tofu? I prefer the idea of using yogurt instead of tofu but does the yogurt get funky when it’s cooked?
Unless I’ve specifically said I haven’t tried an option, I always have tried everything listed :). The yogurt works… just be sure to buy a brand you like. I think vanilla would work well, but I used plain Wholesoy when I tried it that way.
i just put it together and popped it in the fridge to sit overnight. i used a combo of vanilla and coconut yogurt and since i ran out of vanilla extract i used coconut. i also used half canned coconut milk and half silk coconut milk for my milk…and cinnamon raisin ezekial bread. i’m hopeful! i’ll let you know how it turns out 🙂
It’s not only a perfect thanksgiving breakfast – I’d love to eat it right now!
And Katie, it’s your blog – you can post whenever you want. And I bet I am not the only one who enjoys reading your posts.
I love the looks of this recipe Katie! I can’t wait to try it out!! YUM!