This overnight Baked Egg Nog Pumpkin French Toast is an clean, delicious vacation breakfast for your circle of relatives or out-of-town visitors!
One thing that I noticed, as i was sweeping, cleansing the wooden flooring, dusting (a lot dust with a wooden stove), cleansing bathrooms, converting sheets, was all the textures and info of how this house became constructed.
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
DIRECTIONS:
- Butter aspects and backside of a 9×13 pan and set apart. set up bread slices in dish, becoming slices in tightly.
- the use of a mixer, beat the eggs; add within the pumpkin puree, egg nog, vanilla, salt, nutmeg, and pumpkin pie spice. blend till clean.
- Pour mixture over bread in prepared baking dish; turn slices to coat completely with egg mixture. cowl and refrigerate for eight hours in a single day.
- inside the morning, preheat oven to 350 tiers. In a small bowl, combine sugar and cinnamon.
- turn the bread slices over, and generously sprinkle the pinnacle with cinnamon-sugar.
- Bake about half-hour, or till bread is puffy and golden brown.
- Sprinkle with dried cranberries (non-obligatory); serve with maple syrup!
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