Pumpkin French Toast Bake


Note: Do not make the candied walnuts the night before. The mixture will solidify in the fridge.

Ingredients

1 loaf of brioche or challah bread, cut into cubes
5 eggs
2 cups cream or whole milk (the higher the fat content, the more custardy it will be)
15 oz can pumpkin purée
1/2 cup confectioners' sugar, extra for dusting
1 1/2 tsp ground cinnamon
butter

4 oz walnuts
1/2 cup sugar
1 egg white
1/2 tsp ground cinnamon
pinch of salt

Directions


1. Prep ingredients 
Preheat oven to 350°F with a rack in the center. Lightly butter the bottom and sides of a 9 x 13 baking dish. Arrange cubed bread in an even layer in prepared baking dish.

2. Mix pumpkin custard 
In a medium bowl, combine cream, eggs, and confectioners sugar; whisk until smooth
Add pumpkin purée, 1 1/2 teaspoons cinnamon, whisking to combine (mixture will not be smooth).

3. Assemble French toast
 Pour custard over top cubed bread, then use your hands or a rubber spatula to gently press bread down to absorb custard. Cut slivers of butter and scatter over top.

4. Let rest overnight (optional step)
Cover tightly with foil.  Refrigerate overnight.  Allow to come to room temperature before baking.

5. Prep candied walnuts
In a medium bowl, whisk egg white, 1/2 cup granulated sugar, 1/2 teaspoon cinnamon, and a pinch of salt until frothy, about 2 minutes.  Add walnuts and stir to evenly coat (mixture will be runny). Pour over French toast.

6. Bake French toast & serve
Bake on center oven rack until French toast is puffed, browned, and set in the middle, 50-60 minutes. Let sit 10 minutes, then dust with some of the remaining confectioners sugar before serving. 



source:
Modified recipe from dinnerly.com

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