My son and his family spend Thanksgiving Eve with us each year, and I serve this breakfast treat with oven-baked bacon as a much requested tradition to kick off our favorite holiday. The meal is substantial enough to keep our hunger at bay until our mid afternoon Thanksgiving gorge. I put this recipe together the night before, and pop it in the oven as soon as I awaken. It and the bacon fill the house with an aroma that will awaken even the most determined late sleepers.
15 oz. can pumpkin
6 eggs, beaten
3 egg yolks, beaten
4 c. milk (can sub. canned or half and half in whole or in part for richer taste, or lower fat milk to save a few calories)
1 c. whipping cream
2 c. sugar
1 t. vanilla extract
Pumpkin pie spice to taste
Salt to taste
1 loaf Texas style thick-sliced bread (1-1/2 in. thick)
1-3 tsp. cinnamon
Garnish suggestions: maple syrup, powdered sugar, whipped cream, chopped nuts, to name a few options.
Mix together all ingredients except bread, cinnamon and garnish. Arrange bread in 2 lightly greased 13″ X 9″ baking pans; pour pumpkin mixture over top. Cover and refrigerate overnight. Most of the mixture will soak into the break. Sprinkle cinnamon over saturated bread. Bake at 425 degrees for about 50 minutes. Top with your garnishes of choice. Serves about 10 when coupled with bacon, sausage or a complimentary breakfast meat.
This recipe is my adaptation of “Overnight Pumpkin French Toast” submitted by Janice Miller from Huntington, IN to the Gooseberry Patch “Autumn in the Country” cookbook, published May 2007. This cookbook has a good recipes!
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