Pumpkin Spice Latte French Toast Bake
The quintessential Fall brunch! This Pumpkin Spice Latte French Toast Bake takes all the flavors of the delicious seasonal beverage and puts them into a warm and comforting breakfast bake. What's not to love?
Servings: 10 servings
Equipment
- 1 9 x 13 Baking Dish
- 1 Food Processor
Ingredients
For the French Toast:
- 1 loaf French Bread cut into ½ inch slices
- 1 ½ cups milk whole, 2%, almond, soy - whatever you like!
- ¾ cup brewed Cameron’s Coffee Pumpkin Spice cooled
- 1 cup pure pumpkin
- 7 eggs
- ½ cup brown sugar
- 2 tsp vanilla
- 1 Tbsp pumpkin pie spice
For the pecan streusel:
- ¾ cup brown sugar
- ¾ cup flour
- ½ cup pecans
- 1 Tbsp sugar
- 1 Tbsp pure maple syrup
- 2 tsp pumpkin pie spice
- ½ cup butter chilled and cubed
- Pinch of salt
For the maple glaze:
- 1/4 cup powdered sugar
- 2 Tbsp butter, melted
- 2 Tbsp pure maple syrup
Instructions
For the french toast:
- Spray a 9 x 13 baking dish with cooking spray. Arrange French loaf in three rows in the baking dish.
- In a medium bowl combine milk, Cameron’s Coffee Pumpkin Spice Coffee, pumpkin, eggs, brown sugar, vanilla, and pumpkin pie spice. Mix completely to combine.
- Pour over arranged slices of bread. Cover with plastic wrap and refrigerate overnight.
- In the morning remove from the refrigerator. Preheat the oven to 350 degrees.
- As the over preheats, make the streusel topping. In a food processor combine all the ingredients and pulse to combine. Top the french toast bake with the stresel topping.
- Bake in the preheated oven for 15 minutes. Remove from the oven and cover with tin foil. Bake for an additional 25-30 minutes, or until the custard is set and french toast is puffed up and fragrant.
- As it cools, prep the maple glaze. Whisk together ingredients until combined. Drizzle glaze over the french toast bake using a fork, or transfer the glaze to a piping bag for precision. Serve warm!