Hi friends! Welcome to Pumpkin Week!
Pumpkin really has made a name for itself. With the exception of maybe summer fruits, I really can’t think of any specific food that I anticipate so much. Pumpkin is practically synonymous with the holiday season and all the excitement that comes with it.
So let’s indulge and have a pumpkin week, shall we? I’ve got three scrumptious recipes this week that I think you’ll enjoy.
I was scrolling through Pinterest, hoping to spark some pumpkin recipe ideas, when it hit me like a brick on the head – baked french toast!
Simple to prepare and slightly indulgent – bingo!
This recipe is whipped up the night before so all you have to do in the morning is pop it in the oven for 30 minutes. I may or may not have crawled back in bed while it was baking…
Baked Pumpkin French Toast with Pecan Streusel Topping; Recipe or Not
For the Pumpkin French Toast:
- 8-10 slices of bread, cut into one inch pieces
- 4 eggs
- 1 c. milk of choice
- 1/2 c. canned pumpkin
- 2 T. brown sugar
- 1/4 t. salt
- 1 t. cinnamon
- 1/2 t. nutmeg
- pinch of cloves
For the Pecan Streusel Topping:
- 1/4 c. brown sugar
- 2 T. flour
- 3/4 t. cinnamon
- 2 T. cold butter
- 1/2 c. chopped pecans