Try this Pumpkin French Toast Bake recipe
- Carbohydrate 89.8690720171295 g
- Cholesterol 452.335416700186 mg
- Fat 20.6147747344649 g
- Fiber 3.75670286386968 g
- Protein 16.1250400026354 g
- Saturated Fat 9.67486472982833 g
- Serving Size 1 1 to 8 (321g)
- Sodium 339.806889008714 mg
- Sugar 86.1123691532598 g
- Trans Fat 2.57008905652643 g
- Calories 602 calories
Step-by-step
- Lightly coat a 7x11 or 9x13 inch casserole dish with non-stick spray.
- Add the cut up Thomas English Muffins to the casserole dish and spread into an even layer. Set aside.
- In a large bowl whisk the eggs, then add the milk, pumpkin puree, brown sugar, vanilla and pumpkin pie spice. Whisk to combine.
- Pour the mixture over the top of the bread, trying to coat evenly.*You can either cover with plastic wrap and place in fridge over night or let soak for about 15 minutes and bake right away.
- Before baking make the crumb topping – melt the butter in a small pot over medium-low heat.
- Add the brown sugar, salt and vanilla and stir just until melted. Remove from heat and stir in the flour.
- Let the mixture cool before crumbling and sprinkling over the pumpkin French toast bake.
- Bake in a 350 degree F. oven for 45 to 50 minutes or until set in the center.
- Let cool slightly before serving. Enjoy with fresh whipped cream and maple syrup!
Beyond the Recipe Card
The ingredient list fails to mention how dense pumpkin purée behaves when trapped inside an egg and milk emulsion. Starch hydration and egg protein coagulation dictate whether a casserole sets properly or remains soggy underneath the surface. Controlling the moisture levels of the bread before pouring the liquid over it determines the structural integrity of the final slice. English muffins present a unique challenge because their nooks and crannies absorb liquid unevenly compared to standard sandwich bread, requiring deliberate pressing during assembly to ensure saturation.
Testing Without a Thermometer
Probing the center with a toothpick often yields false results because sticky pumpkin solids cling to wood, making it difficult to distinguish between wet batter and fully set custard. Press the center of the bake firmly with a clean finger or the flat side of a spatula to test resistance; it should spring back slightly without feeling spongy or releasing excess liquid. When baking at 350 degrees Fahrenheit for the prescribed 45 to 50 minutes, watch for the edges to pull slightly away from the casserole dish and the surface to turn a deep golden brown. Undercooked centers will wobble noticeably when the pan is shaken, signaling that the starches require additional oven time to lock the structure together.
The Ingredient Variable
Fresh roasted pumpkin contains significantly more free water than canned purée, which can throw off the liquid ratio unless drained in a fine-mesh sieve for 20 minutes before mixing. Preserved canned varieties undergo thermal processing that breaks down cell walls uniformly, yielding a predictable starch density that standard baking times account for. Adjusting for this moisture variance prevents the custard from breaking down into a loose gruel during the baking process.
