ButterEgg Nog

Baked Pumpkin French Toast

Cass-Clay Egg Nog and pumpkin baked into a breakfast classic and topped with sweet and festive flavors.

INGREDIENTS

French Toast

  • 14-16 slices of bread (1lb. loaf)
  • 6 large eggs, slightly beaten
  • 2 1/2 cups Cass-Clay Egg Nog
  • 1 cup canned or homemade pumpkin puree (not pie filling)
  • 3/4 cup sugar
  • 2 Tbsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Topping

  • 1/3 cup all purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/3 cup finely chopped walnuts
  • 1/2 tsp ground cinnamon
  • 1/3 cup cold Cass-Clay butter, cut into small pieces
INSTRUCTIONS
  1. Generously spray 9 x 13 inch baking dish with nonstick cooking spray.
  2. Layer bread slices in pan, making two layers, and filling in area around the edges with strips of remaining bread.
  3. In a large bowl, combine eggs, egg nog, pumpkin, sugar, vanilla, cinnamon and nutmeg. Beat until smooth (about 2 minutes).
  4. Pour egg mixture evenly over bread in dish. Cover dish with plastic wrap and store in refrigerator for at least one hour before baking.
  5. In a medium bowl, combine flour, sugar, walnuts, and cinnamon. Mix well.
  6. Add butter and cut into the dry mixture using your hands or a fork. Combine until butter pieces are the size of peas.
  7. Preheat oven to 350 degrees.
  8. When ready to bake, spread topping mixture over bread. Bake uncovered 35-40 minutes, until puffed and lightly golden.

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