Secret Recipe Club time again! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog.
This month, I was assigned Burnt Apple. Traci wasn’t always such an amazing cook. She mentions once being able to make muffins hard enough to be thrown through walls and getting stitches from mishaps with her knife. With practice, she has become a “master recipe manipulator”. She works to make recipes healthier, while still tasting great, for her husband with type 1 diabetes and three children. She has even shown off her recipes at Whole Foods, Sunflower Market, and local television news programs. I loved looking through her blog this month and have pinned a few other delicious recipes for later: Chicken Lettuce Wraps, Baked Churros, Garlic Asiago Sourdough Crackers, Baked Macaroni and Cheese Balls, and Cinnamon Pie.
I love occasionally having an easy, homemade breakfast available on the weekends. There wasn’t too much prep work the night before and all I had to do the next morning was turn on the oven (so no rushing out of bed to make breakfast or even Chad could “make” it in the morning). This was the perfect Autumn breakfast paired with some scrambled eggs and bacon.
I used whole wheat bread. The slices were quite wide, so I was only able to fit five slices in each layer.
You can use canned pumpkin or I also have a how-to to make your own pumpkin puree.
Pumpkin French Toast Casserole
Adapted from Burnt Apple
10-12 slices bread, divided
1/2 cup pumpkin puree
1/2 cup brown sugar
2 teaspoons pumpkin pie spice
1 1/2 cups milk
1/2 teaspoon vanilla extract
2 tablespoons cold, unsalted butter
Grease a 9 x 13 inch baking dish with butter or oil. Arrange 5-6 slices of the bread, wide side down, in the bottom of the baking dish. Spread a thin layer of the pureed pumpkin over each slice of bread.
In a small bowl, combine brown sugar and pumpkin pie spice. Sprinkle about 1/4 cup over the pumpkin topped bread.
Top each bread with another slice of bread to form sandwiches. Spread another layer of pumpkin over the top of each slice.
In a large bowl, beat together eggs, milk, and vanilla extract until smooth. Evenly pour over the prepared bread slices. Once most of the liquid has been absorbed from the top, sprinkle with remaining brown sugar mixture. Cut the butter into small pieces and sprinkle over the top. Cover and refrigerate 4 hours to overnight.
Preheat oven to 350 degrees F. Cover the pan with foil and bake for 30 minutes in preheated oven. Remove foil and bake until golden, 15-20 minutes. Serve immediately with powdered sugar, maple syrup, or whipped cream.