Do you want a good reason to look forward to breakfast? This Baked Pumpkin Pecan Crumble French Toast is the answer. A french toast like no other. Toasted, topped with crunchy pecan crumble and baked until crunchy. This is not your regular french toast, trust me 🙂
This Pumpkin French Toast is a different twist to a regular French toast. Why so? While French toast is cooked solely on stove top. You dip the bread in custard mixture and you toast it on a pan or a griddle. My version of this French toast is different. First is to toast it on stove top, then you finish it off in the oven. The oven baking bakes the crumble topping and the bread making it crunchy. You’ll gonna love this, promise. That extra step of finishing it in the oven and the addition of crumble topping is what really made this French toast extra different and delicious.
How is This Different from Regular French Toast?
First, this has been twice cook. First is by cooking it on your top just to get the bread nicely browned and then it is transferred into the oven to finish it off and to make it crunchy. The cooking on stove top will somehow release the moisture from the bread and will make the bread nicely browned so it doesn’t get soggy. The baking makes the French toast texture crunchy and this is very important so you end up with a nice toasty and crunchy French toast. Plus baking helps the crumble toppings to dry up and become crunchy which add a really great texture to the French toast. Both steps are important, so do not skip either so you get the same result as what I have in the photo, and of course the taste.
Great for Make-Ahead and Freezing
This baked french toast is great for make-ahead breakfast. This saved me a LOT of times in several occasion. A great breakfast, snack or even dessert option when you are in a hurry. To freeze, make sure to cool the bread completely after taking out from the oven. Once completely cooled down, wrap each bread with aluminum foil or plastic wrap. Put in a ziplock bag and freeze for up to 1 month. When ready to eat, simply pop into the pre-heeated 300F oven and bake for 10 -15 minutes just enough to crisp it. You can also use a toaster to toast it.
- 2-3 pieces sliced loaf Bread (White, Whole Wheat or any Sweet Breads that are few days old)
- 2 tablespoon Milk
- 1 Egg
- 1/8 teaspoon Cinnamon Powder
- 1/8 teaspoon Salt
- 1 tablespoon Brown Sugar (or any desired sweetener)
- 1/4 teaspoon Vanilla Extract – optional
- Oil Spray for greasing the pan
- 2 tablespoon Butter – melted
- 1 tablespoon Brown Sugar
- 1 tablespoon granulated Sugar
- pinch of Salt
- pinch Cinnamon or Nutmeg
- 3 1/2 tablespoon (about 30 grams) tablespoon chopped Pecan or Walnut
- 3 tablespoon All-Purpose Flour
- Pecan – can be substituted with Walnut or Almonds
- Oil Spray – can be substituted with melted butter
- Cinnamon – can be substituted with Nutmeg or all-spice
- Pre-heat the oven to 350F.
- Custard Mixture: Mix egg, vanilla extract, salt, brown and granulated sugar. Stir until the sugar are fully dissolved.
- Make the Pecan Crumble: Melt the butter. Add granulated sugar, brown sugar and salt. Mix until combined. Add flour and chopped pecan and mix again. You should end up with a thick nut crumble. Set aside in the refrigerator to chill.
- Dip the Bread: Dip the sliced bread in the egg and milk mixture until fully coated. I like using square pan when dipping the bread, but you can use any bowl you have that is good enough to submerge the bread without deforming the shape. Dip the bread for about 5 seconds just to both sides of the bread. Do not soak for too long to avoid the bread getting soggy, you just want the bread to be wet with the custard mixture.
- Toast the Bread: Spray a heated non-stick pan with oil or grease with butter. Do NOT put a lot of oil or butter and make sure the pan is hot before putting down the bread. Cook each side of the bread for 5 minutes in medium heat. This will help the bread to have a nice crunchy stable bottom. Very carefully lift away from the pan and transfer in a parchment lined baking pan.
- Spread Pumpkin Pie Filling: Spread 2 tablespoon of pumpkin pie filling on the top of each bread.
- Top with Pecan Crumble: Take the crumble out from the refrigerator. By this time, it will be hard and clump, use your fingers to crumble the mixture again. Sprinkle the pecan crumble on top of the bread. Slightly press to make the crumble stick to the bread.
- Bake the Bread: Bake the bread for 20 – 25 minutes, or until the bread and crumble are toasted. The bottom and sides of the bread will get even crunchier, as well as the crumble topping. Let cool for at least 5 minutes to give time for the bread to get even crunchier and stable for cutting.
- Serve: Cut diagonally and transfer in a plate. Dust with icing sugar (optional).
- If using older dry bread
- dip the bread longer to wet the bread. If using a brand new bread, dip and lift as soon as the bread is wet.
- you might need more custard mixture, add more milk (about 2 tablespoon more)
- If using just day old still fresh bread, dip the bread until just wet but do not soak for too long as it will get soggy
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