Pumpkin Pecan Overnight French Toast with Bourbon
A great breakfast dish that is prepared the night before; just perfect for holiday mornings!
Servings 6 -8 Servings
Calories 560kcal
Ingredients
For the Pumpkin Butter
- ½ cup butter softened
- 2 Tbsp pumpkin puree
- 2 Tbsp maple syrup
- ½ tsp pumpkin pie spice
- Pinch of sea salt
For the French Toast
- 1 loaf French bread or Challah day old and cubed
- 6 eggs
- 2 c. whole milk
- ½ c. heavy cream
- ¼ c. granulated sugar
- ¼ c. brown sugar packed
- 2 Tbsp maple syrup
- 2 Tbsp bourbon
- 1 c. pumpkin puree
- 1 Tbsp. vanilla extract
- 1 Tbsp pumpkin pie spice
- 1 tsp. ground cinnamon
- ¼ tsp sea salt
- ½ cup pecans rough chopped
Instructions
- To Make the Pumpkin Butter
- Whip the softened butter in a mixer until smooth and fluffy; about a minute.
- Add the pumpkin puree, maple syrup, spices, and sea salt. Beat just to combine.
- Pack into a container and refrigerate.
- To Make the French Toast
- Butter a 9x13-inch baking dish, add cubed bread; set aside.
- Whisk together the eggs, milk, cream, sugars, maple syrup, bourbon, pumpkin, vanilla, pumpkin pie spice, cinnamon, and sea salt. Pour the mixture over the bread. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350 degrees.
- Remove the plastic wrap and scatter the pecans over the top.
- Place in the oven and bake for 45 minutes
- Remove form the oven and let cool for about 5 minutes before serving.
- Top with a scoop of Pumpkin butter and maple syrup (or powdered sugar if preferred).
Nutrition
Serving: 1grams | Calories: 560kcal | Carbohydrates: 60g | Protein: 15g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 642mg | Fiber: 3g | Sugar: 26g