Pumpkin French Toast Puddin Bake

Pumpkin French Toast Puddin Bake
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  • 1 pound loaf day old Bread (French or Italian) cut into small pieces
    (I used a whole grain loaf from Wegmans bakery)
  • 1 cup Heavy Cream
  • 1 cup Half and Half
  • 1 15-ounce can Pumpkin Puree
  • 1-1/2 cups Granulated Sugar
  • 3 tablespoon Melted Butter
  • 4 Eggs
  • 2 teaspoons Vanilla
  • 1/2 tablespoon Pumpkin Pie Spice 
  • 1/2 teaspoon cinnamon

Glaze:

  • 3/4 cup Unsalted Butter
  • 3/4 cup Heavy Cream
  • 3/4 cup Brown Sugar
  • 1/4 cup Chopped Pecans
  • Preheat oven to 350 degrees F.
  • Spray a 9 by 13 dish with cooking spray and place torn pieces of bread in the dish.
  • In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.
  • Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces. Press down with fork if needed.
  • Bake in a preheated oven at 350 for about 1 hour.
  • While the french toast is baking, make the glaze. In a saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil. Watch close so it doesn’t boil over!
  • Reduce heat to low, and stir pecans into the cream mixture. Simmer until the sauce thickens, for about a minute or so.
  • Pour over french toast, and serve.