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.