Anyone who has ever hosted a holiday before knows the stress of being the one responsible for all the meals!
It’s not enough that you have to make a large dinner for everyone the evening before, but then everyone wakes up ready for a big breakfast! Luckily, that’s where this dish comes in – it can be fully prepared in advance and easily reheated in the morning for a breakfast that feels incredibly special with little effort the morning of on your part.
We chose to make ours using homemade whole grain brioche bread (which definitely adds a bit more time to the recipe) but if that’s not your thing or you’re short on time, bread from the bakery section of your grocery store will do!
After pulling this out of the oven in the morning, I like topping mine with plain greek or skyr yogurt and serve with an apple (or throw it right on top!). The protein in the yogurt helps to hold me over a little longer as does the fiber in the fruit.
- 1 loaf of thickly sliced whole grain bread (or make your own! we used this King Arthur recipe and subbed half the AP flour with white whole wheat), cut into cubes
- 8 eggs
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice
- 1 tablespoon sugar
- 1 (15 oz.) can pumpkin
- 1/3 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons white whole wheat flour
- 1 tablespoon earth balance, softened
- Preheat oven to 350 degrees F
- Grease a 9x13-inch baking dish.
- Whisk eggs, vanilla, pumpkin pie spice and sugar together in a bowl
- Beat in pumpkin until fully incorporated
- Arrange bread in a single layer in the prepared baking dish
- Pour pumpkin mixture over the bread, tossing gently to coat
- Meanwhile, combine brown sugar, cinnamon, flour, and earth balance in a small bowl until crumbly; sprinkle over the bread.
- Bake 30 to 40 minutes
recipe from all recipes with just a few tweaks!3