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Overnight Pumpkin French Toast Casserole
Turano Bacon Cheddar Dip
7 slices of Turano Pane, cut in half diagonally 1 Tablespoon softened butter 2 Tablespoon cinnnamon sugar 2 Tablespoon powdered sugar for garnish For the Pumpkin Custard: 6 whole eggs 1/2 cup light brown sugar 1/2 cup granulated white sugar 1 cup canned pumpkin puree 2 teaspoon pumpkin pie spice 2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1 Tablespoon vanilla extract 1 cup heavy cream 2 cups whole milk For the Pecan Crisp Topping: 1/4 cup light brown sugar 1/4 cup all purpose flour 1/4 cup old-fashioned oats 1/2 cup pecan pieces 3 Tablespoon softened butter 1 teaspoon kosher salt For the Maple Cream Cheese Glaze: 8 ounces softened cream cheese 1/4 cup real maple syrup 1/2 cup sifted powdered sugar
Brush 1 Tablespoon of softened butter onto a 9 by 13-inch rectangular baking dish. Set aside. For the Pumpkin Custard: In a large mixing bowl, whisk together eggs, sugars, pumpkin puree, spices, salt, and vanilla. Lastly, add in cream and milk. Mix until combine. Set aside. For the Pecan Crisp Topping: In a medium mixing bowl, combine brown sugar, flour, oats, and salt. Add in softened butter. Using your clean hands, rub the butter into the dry ingredients with your fingertips until it forms coarse crumbs. Add in pecan pieces. Set aside in the refrigerator until ready to use. For the Maple Cream Cheese Glaze: In a food processor, place the cream cheese first and pulse until smooth. Add the powdered sugar and maple syrup. Pulse again until there are no lumps. Set aside in the refrigerator until ready to serve. To Assemble: Pour 1/3 of the pumpkin custard over the prepared baking dish. Dip each bread on both sides with the remaining pumpkin custard before laying it neatly onto the baking dish. Shingle the bread slices to form 2 rows of 7 each Turano Bread halves. Pour the rest of the pumpkin custard on top. Make sure to press the top lightly to ensure every part of the bread is soaked in the custard. Cover with plastic wrap and refrigerate overnight. Next day, preheat oven to 375 degrees Fahrenheit. Meanwhile, remove the plastic wrap from the pumpkin french toast casserole and let stand while oven is heating. When the oven is ready, dust with cinnamon sugar and sprinkle the pecan crisp all over the top. Bake for 45 minutes to an hour or until the pecan crisp is golden brown and the custard is set. You can insert a toothpick in the center and it should come out clean. Garnish with a light dusting of powdered sugar if you fancy. Scoop and pour the maple cream cheese glaze on top.
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