Overnight Pumpkin Pie French Toast with Apples

This overnight French Toast bake reminds me of bread pudding – perfectly warm and wonderfully spiced!  The flavors and texture made for a great breakfast. 

This recipe comes from the fearless leader of the Secret Recipe Club, April!  April has been a long time reader of Finding Joy in My Kitchen, and I’ve been reading her blog for a long time myself.  I knew I’d find some yummy recipes at Angel’s Homestead.  In fact, I even tried two!  My first recipe was Pumpkin Pie Oatmeal {photo below}.  I also thought about trying the ABC Frittata (Apple, Bacon & Cheddar Frittata). 

But, when I saw this overnight Pumpkin Pie French Toast, I knew I found the recipe to make for this month’s Secret Recipe Club. 

We didn’t make too many adaptations except for cutting the recipe in half (since there’s only 2 of us), using sweet potatoes in place of pumpkin, and we added apples – because sometimes that’s the only way I can convince my husband to enjoy pumpkin! 

The apples and pumpkin were a hit around here – the only thing I’d do differently next time is substitute in our apple maple sauté for uncooked apples.  The apples released a lot of liquid during baking, which made for a moist final product. So, next time I’ll go with sautéed apples.  If the apples are too risky for you – serve the original recipe version topped with the sautéed apples! 

Overnight Pumpkin Pie French Toast with Apples – Adapted from April

Ingredients

• 1/2 loaf of whole wheat bread, torn or cubed
• 8 oz. sweet potato (or pumpkin) puree
• 3 eggs
• 1 C milk
• 1/4 C brown sugar
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 2 apples, quartered and sliced thin (sautéed recommended)

Directions

Being by layering apples (we peeled ours) over the bottom of a lightly greased 8x8 baking dish.  When I make this again, I’ll use a 9x13 pan, so I recommend you do the same!  Also – don’t forget – sauté your apples!

Top the apples with 1/2 loaf of bread that has been cubed or torn in to large chunks. 

In a medium bowl, mix together 1 C (8 oz) sweet potato puree, 3 eggs, 1/4 C brown sugar, 1 tsp. vanilla, 1 tsp. cinnamon, and 1/4 tsp. nutmeg.  Stir or whisk until well combined. 

Stir in 1 C milk. 

Pour the puree mixture over the bread and apples.  Cover & refrigerate overnight. 

In the morning, uncover the dish and bake at 375 for 30-40 minutes until lightly browned and set. 

Serve warm.  You may wish to serve with maple syrup or cinnamon syrup. 

To see other great recipes from Secret Recipe Club members, visit the links below!

Raspberry Cheesecake Muffins   Mango Salsa   Pumpkin Cinnamon Baked Oatmeal   Sweet 'N Spicy Hawaiian Pizza   Banana Breakfast Hummus   Slow-Cooker Shredded Tex Mex Chicken   Super Secret Cookie Dough   Golden Macaroni and Cheese   August Morning Muffins   English Muffin Bread   Scooter's Spaghetti   Baked Apple Cider Doughnuts   Cinnamon Roll Muffins   Gluten Free Pumpkin Banana Spice Bread   Slow Cooker Cocount Chicken Curry   Chocolate Chip Oatmeal Muffins   Bacon, Mushroom, Onion, & Cheese Stuffed Bread   Overnight Pumpkin Pie French Toast w/ Apples   Chipotle Chicken Pasta   Cullen Skink Scottish Soup   Cocoa Bundt Cupcakes   Quinoa Salad with Dried Fruit and Nuts   Lemon Poppyseed Tea Cakes   Chocolate Chip Potato Chip Cookies   Beef Barley Soup   Spiced Citrus Chicken   Appledoodle Cookies   Cashew Chicken Lettuce Wraps   Maple Pecan Scones   Garlic Pizza   Coconut Caramel Cookie Brownies   Atomic Hashbrowns   Crockpot Chicken and Bean Chili   Pumpkin Cookies w/ Brown Sugar Glaze   Classic Dinner Rolls   Spiced Banana Coffee Cake with Crumbs   Roasted Broccoli   Veggie Potstickers & Spicy Dipping Sauce   Apple-Cinnamon Clafoutis   Cranberry Walnut Pumpkin Bread   Pumpkin Snickerdoodles (grain-free)   Monster Marshmallows   Gluten Free Chocolate Cheesecake Squares   Brown Sugar Granola

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