Now that I am almost all better (just a cough hanging on), I am back in the kitchen! I made a yummy baked french toast this Boxing Day morning. I altered this recipe to make it. And I totally cheated and didn’t let it sit overnight, so I am sure it would taste even yummier if I had done that.
Pumpkin & Eggnog Baked French Toast
- 12 slices of sandwich bread, torn or chopped into small pieces
- 7 eggs
- 1 cup milk
- 1 cup eggnog
- 1/3 cup pumpkin puree
- 1 tsp cinnamon
Grease a 9 by 12 inch baking pan. Fill pan with bread pieces. In a bowl, beat the pumpkin, eggs, milk, and eggnog. Stir in the cinnamon. Pour over the bread pieces and then refrigerate for a few hours or overnight. Bake for 40-45 minutes in a 350 F. degree oven until golden brown and not gooey/moist. Serve warm with maple syrup.