Baked Egg Nog Pumpkin French Toast
Easy breakfast and brunch dish that’s prepped the night before, for easy cooking in the morning! Perfect for the holidays, made with pumpkin and egg nog!
Ingredients
- 1 16 0z loaf King’s Hawaiian Sweet Round Bread, cut into 3/4 inch slices
- 8 eggs
- 3/4 cup pumpkin puree
- 1 1/4 cups egg nog
- 1 tsp. vanilla
- 1 tsp. pumpkin pie spice
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
- 3 Tbsp. sugar
- 2 tsp. cinnamon
- Dried cranberries, optional
- Maple syrup
Instructions
- Butter sides and bottom of a 9×13 pan and set aside. Arrange bread slices in dish, fitting slices in tightly.
- Using a mixer, beat the eggs; add in the pumpkin puree, egg nog, vanilla, salt, nutmeg, and pumpkin pie spice. Mix until smooth.
- Pour mixture over bread in prepared baking dish; turn slices to coat completely with egg mixture. Cover and refrigerate for 8 hours overnight.
- In the morning, preheat oven to 350 degrees. In a small bowl, combine sugar and cinnamon.
- Turn the bread slices over, and generously sprinkle the top with cinnamon-sugar.
- Bake about 30 minutes, or until bread is puffy and golden brown.
- Sprinkle with dried cranberries (optional); serve with maple syrup!