Happy Monday, Foodie Friends!
If you caught the latest installment of the “Curly Girls” this morning (I know, it’s a day early!) you saw us in our themed helmets recapping one foodie related highlight of AnnMarie’s trip to South Africa. I paired her french press coffee (spiked with Amarula ) with a perfect fall brunch casserole. Formal name ” Pumpkin French Toast Casserole”. Those at the brunch party today just called it “DELICIOUS”, “AMAZING” and “MORE, PLEASE ”
Pumpkin French Toast Casserole
I didn’t get the chance to snap a picture of it, as we were so excited to dig in while it was warm. You can see it in our Facebook video though!
My recipe was a take on one I found on Food Network, and it did not disappoint! I hope you enjoy it as much as we did today.
One and one half 15 ounce cans pumpkin puree
One 14 ounce can sweetened condensed milk
One tsp. pumpkin pie spice
1 cup almond milk
I tsp. vanilla extract
4 eggs
one loaf brioche bread, sliced (I used two small chocolate marble loaves from Walmart!)
Two 8 ounce packages cream cheese, at room temp.
I cup powdered sugar
1 cup chopped pecans
1/2 cup brown sugar
4 tablespoons softened butter
Preheat oven to 350 degrees. lightly butter or spray a 12×8 baking pan
Combine pumpkin, condensed milk, almond milk, pumpkin pie spices, and eggs in large bowl and whisk until combined. Dip read slices one by one (covering both sides of bread) and transfer to baking pan. Repeat process until bottom is covered.
With hand mixer in small bowl, mix vanilla, cream cheese and powdered sugar until smooth and creamy (no lumps). Spread the mixture on top of the bread layer, spreading all the way to cover ends. Soak remaining bread slices in custard, layer on top of cream cheese mixture. (I poured the remaining custard over the whole thing after I finished layering. )
Combine softened butter, pecans, and brown sugar in small bowl. Top casserole with pecan mixture. I put my casserole in the fridge for about 90 mins, and baked before guests arrived.
Bake uncovered for 40-45 mins until top is golden.
Cheers to Monday brunch!
Gina
