Once a year, usually during the fall, the boys school has a Bus Driver & Cafeteria Workers Breakfast to thank them for their service. Parents are asked to cook large casseroles to feed a crowd. I nearly thought I had passed through unnoticed this year as I am in the middle of an insane schedule right now, but it was not to be.
A few days before I received an email from the PTA letting me know that they remember the apple french toast that I had made last year and would I like to contribute the same? A nice way to send in a little reminder don't you think?
Nevertheless, it's for such a good cause and I am so grateful to my kids 72 year old bus driver for being so kind and putting up with a hoard kids on his bus 5 days a week, that I decided to roll my sleeves and get cooking. And Of course! I was NOT going to repeat last year's offering.
Though I'm a little confused with what the whether is doing right, now and one week I'm in skirts and flip flops and the next in leather boots, with halloween squarely here it is officially fall.
So I decided that something with pumpkin was definitely in order. I remember a conversation with a dear friend who said that her family loves waking up to the scent of pumpkin baking in the mornings. So I decided that Pumpkin french toast with almonds and a healthy glug of maple syrup on top was just the thing.
The one thing I can't stand in french toast casserole or bread pudding for that matter is when they turn out dry. I am all for the crispy top but once that spoon scoops and the inside is dried out, drives me up the wall. Yes, we are very passionate about our food and equally opinionated...chuckles...
So I decided to use generous quantities of half and half (equal quantities of cream and milk for the rest of the world) and drizzle with melted butter just before it enters the oven and a drizzle maple syrup while it is still warm out of the oven.
The results I must say is quite lovely, moist and delicious and doubles quite nicely as dessert when served with ice cream after dinner.
Gather the ingredients,
1 large, 1 day old, French rustic bread - battard, baguette or the like, 1 cup pure pumpkin puree (like Libby's), 3 cups half and half (half quantity milk and half cream),4 whole large eggs, 2 egg yolks only, 1 tsp pure Vanilla extract, 1 cup sugar, 3 tbs butter, melted
Spices: 1 tsp cinnamon, 1/4 tsp ground cloves, 3/4 tsp ground nutmeg
Topping: 1/2 cup sliced almonds, 2 tbs brown sugar, 1/3-1/2 cup pure grade A Maple syrup, Non stick baking spray
Also required is a enamel or heavy bottom 9" x 13" casserole pan and a electric hand mixer
Bread: Cut into 3/4" cubes and set aside.
Eggs- Crack eggs in a bowl, discard shells.
Spray some non-stick spray in the bottom of the casserole pan.Spread a single layer of the bread cubes at the bottom of the pan first and then pile them above 1-1/2" to 2" above.
In a separate dish or mixing bowl, whisk together the eggs, spices, vanilla extract and sugar.
Add the pumpkin puree and the half and half. Using a electric hand mixer process until smooth.
Pour all but 1 cup of the pumpkin mixture over the bread cubes. Using clean hands, squish some of the bread cubes so they are all soaking with the pumpkin mixture.
Set aside for about 15-20 minutes.
Slowly pour the remaining pumpkin mixture over the entire casserole. The casserole should have a lot of liquid at this point.
Spread the brown sugar and almonds on top.
Bake for about 40 minutes until the casserole has a crispy top but is still a bit jiggly. Do not overbake and dry out.
Remove from the oven and drizzle the maple syrup all over.
Cool for a few minutes and serve with more maple syrup and fresh whipped cream if desired or ice cream for dessert.
Recipe for
Autumnal Pumpkin French Toast Casserole
Preparation time - 20 minutes
Baking time -40 minutes
Serves 4-6
Shopping list
1 large, 1 day old, French rustic bread - battard, baguette or the like
1 cup pure pumpkin puree (like Libby's)
3 cups half and half (half quantity milk and half cream)
4 whole large eggs
2 egg yolks only
1 tsp pure Vanilla extract
1 cup sugar
3 tbs butter, melted
Spices:
1 tsp cinnamon
1/4 tsp ground cloves
3/4 tsp ground nutmeg
Topping:
1/2 cup sliced almonds
2 tbs brown sugar
1/3-1/2 cup pure grade A Maple syrup
Non stick baking spray
Also required is a enamel or heavy bottom 9" x 13" casserole pan and a electric hand mixer
Preparation:
Bread: Cut into 3/4" cubes and set aside.
Eggs- Crack eggs in a bowl, discard shells.
Method:Spray some non-stick spray in the bottom of the casserole pan.
Spread a single layer of the bread cubes at the bottom of the pan first and then pile them above 1-1/2" to 2" above.
In a separate dish or mixing bowl, whisk together the eggs, spices, vanilla extract and sugar.
Add the pumpkin puree and the half and half. Using a electric hand mixer process until smooth.
Pour all but 1 cup of the pumpkin mixture over the bread cubes. Using clean hands, squish some of the bread cubes so they are all soaking with the pumpkin mixture.
Set aside for about 15-20 minutes.
Slowly pour the remaining pumpkin mixture over the entire casserole. The casserole should have a lot of liquid at this point.
Spread the brown sugar and almonds on top.
Bake for about 40 minutes until the casserole has a crispy top but is still a bit jiggly. Do not overbake and dry out.'
Remove from the oven and drizzle the maple syrup all over.
Cool for a few minutes and serve with more maple syrup and fresh whipped cream if desired or ice cream for dessert.
Enjoy!