Sunday, September 18, 2011

Fall French Toast Bake



1 loaf of whole wheat French bread, sliced in half the long way
4 oz cream cheese softened (1/2 block)
1 cup pureed pumpkin
1 tsp cinnamon
pinch nutmeg
1 dozen eggs
1 cup milk
1 cup real maple syrup
1 tsp vanilla extract
powdered sugar (optional)

1 cup frozen cranberries
1/4 cup chopped pecans

In a mixing bowl, beat cream cheese, pumpkin, cinnamon and nutmeg. Cut loaf of bread in half the long way (as if you are making a giant sandwich).  Spread cream cheese on the cut sides of the bread. Put halves back together and cut into 1" cubes. Scatter in a buttered 13X9 pan.

Beat eggs, milk, syrup, and vanilla in mixing bowl. Pour over the cubed bread. Sprinkle cranberries and pecan over the top and let sit overnight.

Preheat oven to 375 degrees. Bake for 45 minutes to an hour until set and firm. Sprinkle with powdered sugar (optional).  

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