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Pumpkin Pecan French Toast Bake
Pumpkin Pecan French Toast Bake

Before you jump to Pumpkin Pecan French Toast Bake recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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Using your very best judgment is another one of many ways which you are able to make healthy choices out of a dinner menu. This is best accomplished by analyzing meal pictures on a single menu. It’s also advised that you avoid foods teeming with oatmeal, cheese and sour cream. If your selection contains these fattening condiments, make sure you ask for a reduced amount.

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Even when after taking the aforementioned approaches, you are not able to find satisfying healthy meals in your lunch menu, then you may choose to purchase a healthy side dish or drink. Water is an excellent alternative, especially in comparison to soda. Salads make excellent side dishes, particularly the ones that are consumed without a salad dressing or low-fat salad dressing. Needless to say, you might want to take more steps to make certain you opt for a healthy meal, but if you opt to forgo low calories for taste, take extra steps to ensure you receive some nutrition.

We hope you got benefit from reading it, now let’s go back to pumpkin pecan french toast bake recipe. You can cook pumpkin pecan french toast bake using 19 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to prepare Pumpkin Pecan French Toast Bake:
  1. Take French Toast
  2. Provide Bread (I used a basic homemade yeast bread)
  3. Get Eggs
  4. Use Pumpkin Egg Nog (or add 2 T Pumpkin Puree to 3/4 C Heavy Cream & mix well)
  5. Use Milk
  6. You need Vanilla Extract
  7. You need Sugar
  8. Prepare Cinnamon
  9. Provide Ginger
  10. Get Ground Cloves
  11. Take Topping
  12. Provide Softened Butter
  13. Prepare Flour
  14. Provide Brown Sugar
  15. Take or 1/8 tsp Salt
  16. Get Cinnamon
  17. Take Ginger
  18. You need Ground Cloves
  19. Get Pecans
Steps to make Pumpkin Pecan French Toast Bake:
  1. Grease an 8' square, glass baking dish. Cut bread slices as needed to fill bottom of dish. Set aside.
  2. Whisk eggs. Add milk, pumpkin eggnog, & vanilla and whisk until blended well. (If pumpkin eggnog is out of season, add 2 Tablespoons (or to taste) Pumpkin Puree to 3/4 Cup Heavy Cream & mix well. Use in place of Pumpkin Eggnog.)
  3. Add sugar, cinnamon, ginger, & ground cloves & mix until well blended. (If using pumpkin puree & heavy cream in place of Pumpkin Eggnog, increase sugar from 2 T to 4 T).
  4. Pour mixture over bread in baking dish. Make sure all bread is completely soaked with egg mixture. Cover with foil and refrigerate overnight.
  5. Remove Baking Dish from Refrigerator about 30 minutes before baking.
  6. Preheat oven to 400°F.
  7. Chop Pecans & set aside.
  8. In mixing bowl, add butter, flour, brown sugar, salt, cinnamon, ginger, & ground cloves. Using a pastry blender, blend ingredients until butter is pea size. (Or, use a food processer.) Fold in Pecans & mix until well blended. (Or, in a food processer, pulse a few times.)
  9. Remove foil from baking dish, and sprinkle topping on egg soaked bread. Place baking dish on a large baking pan and bake for 35 mins. (Halfway thru baking, if top is browned sufficiently, place foil lightly on top.) After 35 mins. test doneness of French Toast by inserting a butter knife into middle. If knife comes out clean, French Toast is done.
  10. Let set 5 to 10 minutes and serve. Can serve with warmed maple syrup or top with whipped cream. I enjoyed it plain.

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