Ah, ’tis the season for pumpkin spice. From lattes to linguini, the options are endless. This year I attempted homemade pumpkin spice so I always have some on hand! And odds are, you already have the ingredients in your pantry.
The first recipe? A twist on our family favorite french toast. The original recipe came from an inn in Cape Cod years ago but with a few small changes is transformed into an autumn masterpiece. It’s such a prefect brunch bake since you make it the night before and just pop it in the oven in the morning! 30 minutes later you have this Pumpkin Spiced French Toast Bake.
1/3 cup ground cinnamon
1 TBS nutmeg
1 TBS ground ginger
1 1/2 tsp cloves
1 1/2 tsp allspice
Mix all the ingredients in a bowl and store in a glass jar.
12 slices of white bread
1 1/2 cups of milk
1/4 cup brown sugar
1/4 cup melted butter
1 TBS pumpkin spice
Mix the butter and brown sugar at the bottom of a baking dish. (I used this round one because it was the quickest to grab with my little guy at my feet, but a rectangular dish would probably do better!) Layer the bread in 4 stacks of 3 slices.
In a bowl, mix the eggs and milk. Pour the egg mixture over the bread. Sprinkle with pumpkin spice, cover, and refrigerate overnight.
In the morning, uncover and back at 350 degrees for 30 minutes, broiling slightly at the end to brown on top. Serve with fruit or powered sugar if desired!
This was such a great breakfast to wake up and bake on Sunday morning. It made the morning time so easy and relaxing since all the work was already done! My little guy has a bit of a sweet tooth so he really enjoyed the pumpkin spice addition and it was fun having him help 🙂 Hope you enjoy this autumn breakfast bake as much as we did!
Stephanie a.k.a. The Foodetarian