I love a great overnight French toast recipe. You do all the prep the night before, the in the morning you can groggily set it in the oven to bake, as you sip your morning coffee. By the time it's ready, your house smells amazing and you've had time to savor your first cup of coffee in peace. This new take on a classic is perfect for chilly fall mornings, and is full of all the pumpkin spice goodness that you could want.
Ingredients
1 loaf sourdough
8 eggs
1 1/2 cup heavy whipping cream
1 cup pumpkin puree
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Topping
1/2 cup flour
1/2 cup brown sugar
1 stick (1/2 cup) butter, softened
Directions
Grease a 9x13 pan.
Tear bread into small chunks and place into pan. In a separate bowl whisk eggs, cream, pumpkin and spices. Pour mixture over the bread and toss to coat. Cover with plastic wrap and let sit overnight in your refrigerator.
In a separate bowl combine topping ingredients, and cut in butter until the mixture resembles coarse crumbles. Place in a bag or bowl and keep in refrigerator as well.
In the morning set your oven to 350 degrees. Remove your pan from the oven, and the plastic wrap. Sprinkle your toppings over the top, and bake for 45 minutes to 1 hour, or until your desired consistency.
We love to enjoy this dish with whipped cream, and real maple syrup. I think dried cranberries or diced apple chunks would be delightful as well.
Serves 6-8
