Pumpkin Overnight Baked French Toast

Seriously. Are there stupider (yes, stupider, I said it) thoughts out there than all-knowing parenting expertise from people who aren’t parents? I mean, really. What was I thinking?? Who on earth honestly believes that they can control what their child is going to eat or not eat?

Sure. We can choose what food options we give them. But let’s get real. The truth of the matter is that my daughter can go on a hunger strike for longer than I’m willing to not feed her.
So now I have a picky eater.

Which, to me, is just so bizarre. I’m not a picky eater at all, but I wasn’t even willing to try pumpkin pie until long after I entered adulthood. I was just always of the mindset, “if there’s chocolate *insert any dessert here*  on the table, why would I eat pumpkin pie?”
But not my Emma. In some rare moment of bravery, she tried pumpkin pie a few Thanksgivings back, and it’s been her favorite dessert ever since. In fact, no matter the season, if I let her pick the dessert for family night– it’s always pumpkin pie.

Will she eat mashed potatoes? No way. Mandarin oranges? Absolutely not. Teeny-weeny-itsy-bitsy-practically-invisible green flecks of Italian seasoning in her pasta? Maybe. When hell freezes over.


  • 6-8 thick slices of thick bread
  • 3 larges eggs
  • 3/4 cup milk or cream
  • 1/2 cup pumpkin pureè (NOT pumpkin pie filling)
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • For the Caramel Sauce
  • 3/4 cup butter
  • 1 1/3 cup brown sugar
  • 3 tablespoons light corn syrup


  1. Lightly grease a 10x15 or 9x13 baking dish. Evenly layer the slices of bread in the bottom.
  2. Whisk together the eggs, milk, pumpkin, vanilla, and pumpkin pie spice. Pour mixture over the bread slices, ensuring that every piece gets moistened. Cover and chill overnight.
  3. .......................................

for full instruction please see : www.somethingswanky.com

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