So I’ve been on this insane breakfast kick recently. Not just a kick, a fascination really at this point. I’ve decided that breakfast belongs in its own ‘main’ category, not a ‘meal’ category. Breakfast is a meal. A main, is Italian, Mexican, Portuguese, British, Breakfast. See… it’s awkward, but it works. Like any main, you can combine it with anything and it works! Any protein, any vegetable, any grain, any cheese. Bam!
My fascination sub-category as of recent is French Toast. Not that I’ve gotten over eggs, but French Toast has been on my mind constantly. If I still didn’t have to be at work till 9 like I used to, you better believe I’d be dining like a queen every morning! I found this recipe a few weeks ago but wanted to wait for my work Saturdays to bring it since it serves so many. 
Pumpkin French Toast: I’m so glad that I’ve jumped off my pumpkin high horse and joined the cool kids pumpkin gang. I used to be quite anti-pumpkin until I started experimenting with it. Pumpkin Pie is ok, but I only ever need a very small piece once a year to be satisfied. When I think pumpkin, even still, my mind goes straight to thinking it will take over a dish like the pie… but in reality it’s only ever added great flavor, and even more so moisture to anything I’ve used it with. All the same reasons why I love baking with yogurt. 
Confession: So although I love breakfast, I hate getting up early. You think I’d be used it by now having to wake up before 6am. When it’s my Saturday work rotation the only reason I really hate it is because 1. I’m there too much anyways 2. I don’t get to sleep in. In haste I try to find something that will allow me as much sleep in as possible, or something I can make the night before and bring in. Thank goodness I only have to do this for one out of the two Saturdays in a row.
This recipe bakes for 30 minutes, but it only takes 10 minutes to put together, so this is not only a winning quick breakfast casserole, but it’s kinda fancy 🙂 Apparently this variation is often used around the holidays for breakfast. Makes sense. 
Originally used from Picky Palate, she used french bread and cut it into slices, but I just had whole grain wheat and it worked great. I think I ended up using 6-7 slices and ripping them up into fourths. Whatever looks good in the pan, and soaks up enough bread.
I also used about half the called for butter because it totally freaked me out…anytime I can use less butter….I will.
This is a definite must try!! Perfect for holidays or any family get together when you want to try something upscale without really having trying to hard. I think this is going to be one of the first of many French Toast trials….can’t wait!
Pumpkin French Toast Breakfast Casserole
8 Slices of Bread, I had whole wheat lying around
8 large eggs
1 1/2 cups milk
1 cup canned Pumpkin
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
4-5 tablespoons cubed cold butter
1. Preheat oven to 350 degrees F. and spray 9×13 inch baking dish with non-stick cooking spray.
2. Place sliced bread into prepared baking dish. Place eggs and milk into a large baking dish. Add pumpkin, brown sugar and cinnamon. Whisk to combine then pour over bread. Press bread into egg mixture assuring each piece of bread is covered in eggs. I used my cinnamon/sugar shaker and went to town over the top before placing dollops of cubed butter over top.
3. Bake for 35 minutes until golden and baked through. Let sit for 10 minutes before serving. Serve warm with pure maple syrup
Claire vs Kitchen 