Ingredients: |
Ingredients: 5 Tabl unsalted butter, melted , plus more for buttering the pan
one and one-half 15-ounce cans pumpking puree
One 14-ounce can sweetened condensed milk
1 cup milk
1 tsp cinnamon
1 tsp. vanilla extract
4 large eggs
1 loaf brioche bread, sliced
2 8 ounces packages cream cheese, at room teperature
1 cup powdered sugar
1 cup chopped pecans
1/2 cup packed brown sugar
Pinch of salt
Maple syrup for drizzling
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Directions: |
Directions:1. Preheat the oven to 350. Lightly butter a 12 x 8 baking pan
2. In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 Tab. melted butter. Whisk until combined.
3. grab a slice of bread and submerge into the pumpkin custard. Soak with enough custard to cover both sides of the bread, then transfer to the prepared baking pan. Repeat the process until the bottom of the pan is covered.
4. In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free. Mixture should be soft and spreadable.
5. Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices. Soak the remaining bread slices in the remaining custard. Layer them on top of the cream cheese mixture.
6. At this point if you are going to serve next day, cover with tin foil and put in refrigerator.
7. Combine the pecans, brown sugar and remaining 4 Tab. melted butter in a bowl. Add a pinch of salt. top the casserole with the pecan mixture.
8. Bake until the top is golden, 40-45 minutes. Serve with powdered sugar and a drizzle of maple syrup. |
This recipe for Pumpkin French Toast Casserole is from