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Pumpkin French Toast with Butterscotch Syrup

An overnight pumpkin french toast with homemade butterscotch sauce.
Course Breakfast
Cook Time 30 minutes
Total Time 30 minutes
Servings 6 servings
Author Holly

Ingredients

  • 6 Eggs
  • 1 C. Milk
  • Loaf of French Bread; cut in 1 1/2 inch slices
  • 1/2 C. Canned Pumpkin
  • 1 1/2 Tsp. Cinnamon
  • 1 Tsp. Pumpkin Pie Spice
  • Butterscotch Sauce:
  • 1/3 C. Butterscotch chips
  • 1/3 C. Butter
  • 1/2 C. Brown Sugar
  • 1/4 C. Milk
  • 1/4 C. Pecan bits optional

Instructions

  1. Lightly spray casserole dish with nonstick cooking spray and place bread slices with sides touching.
  2. Whisk together eggs, milk, pumpkin, cinnamon and pumpkin pie spice.
  3. Pour egg mixture over tops of bread slices; ensure bread is evenly coated.
  4. Cover dish and refrigerate overnight.
  5. Bake at 375 degrees for around 30-35 minutes until top of bread is lightly browned.
  6. Prepare Butterscotch Sauce:
  7. Melt butter in a small saucepan.
  8. Add brown sugar and stir until dissolved on medium heat.
  9. Add milk and stir.
  10. Add butterscotch chips and continually whisk until melted.
  11. Add pecan bits.
  12. Pour warm sauce over tops of french toast.