With eight inches of snow outside my door and a current temperature of 9 degrees, it seems like the perfect time to finish sharing the stockpile of pumpkin infused treats that I apparently built up in December.
It really didn’t seem like I was putting pumpkin into everything at the time but then, pumpkin has a way of sneaking into things. And I’m perfectly OK with that.
I threw this together with the help of my mom and sister on Christmas morning. We’re quite a team in the kitchen and my fondest holiday memories always involve us girls cooking up a storm in there, chatting away amidst whisks and chaos.
We were all quite impressed with how this baked french toast turned out. I really can’t think of a more perfect dish for the holiday. The baking time lined up perfectly with the amount of time it took to open presents.
Another reason this was a perfect holiday breakfast: leftover stuffing bread. I happened to have half a loaf of crusty hearth bread (which made AMAZING stuffing) and half a loaf of apple scrapple bread from Great Harvest Bread Company. In a pinch, you could easily use whatever bread you happen to have in your cabinet, though. French toast is resilient like that.
While I was slicing the apple scrapple bread, the crumbly topping kept crumbling off. I set it aside and then sprinkled it on top of the casserole with a few pinches of pumpkin pie spice before I placed it in the oven. Between that and the hidden apple chunks in the bread, it was pretty spectacular.
Baked Apple Scrapple Pumpkin French Toast
Yields: 6 servings
- 1 loaf of bread (I highly recommend apple scrapple!)
- 12 large eggs
- 6 large egg whites
- 3/4 cup pumpkin puree
- 3/4 cup almond milk
- 1 tablespoon pure vanilla extract
- 1 1/2 tablespoons pumpkin pie spice + extra for garnish
- 3 tablespoons maple syrup
Preheat the oven to 350 degrees. Grease a brownie or small casserole sized pan with coconut oil. Cube the loaf of bread and place the cubes in the pan, setting aside the apple scrapple crumble topping as it falls off. Scrape a little more off if it’s not crumbling off on its own.
Whisk together the remaining ingredients in a large bowl and pour over the breadcrumbs, aiming to wet all of the bread. Sprinkle the crumble topping over the casserole, along with a few pinches of pumpkin pie spice.
Bake at 350 degrees for 45 minutes to an hour, or until it’s no longer wet. Slice and serve warm with maple syrup drizzled overtop.