Individual Pumpkin Cranberry French Toast Casseroles with Nut Praline Topping

  • BreakfastcasserolesRecipe
  • I made you breakfast!

    Individual Pumpkin Cranberry French Toast Casseroles
    (Sorry in advance….I got a little camera happy!)
    Remember my Grilled Peanut Butter and Honey Sandwich? Well I made a lot of them last week. I used all the bread except for the two heels. Saturday morning I was in the kitchen, wondering what to do with these….
    Enter cute, individual ramekins. I cut up the bread to see exactly how much I had, and it fit perfectly in 4 – 6 inch ramekins.
    I have a great french toast casserole recipe, but I wanted to give it a little twist. So I added pumpkin.
    As I have said before, I am SO ready for fall! This recipe will just have to tide me over, at least until the next fall craving hits! :)
    Individual Pumpkin Cranberry French Toast Casseroles
         makes 4
    2 Leftover heels of whole wheat or whole grain bread
    1/4 C pumpkin puree (not pumpkin pie filling)
    1 1/4 tsp homemade pumpkin pie spice (or store bought)
    1 egg
    1/3 C milk (I used Almond Breeze Vanilla- Unsweetened)
    1/2 tsp vanilla
    Pinch of salt
    1/2 tsp sugar
    2 T dried cranberries or Crasins (optional)
    Nut Praline Topping
    1 T light butter, softened
    1/2 tsp pumpkin pie spice
    1 T light brown sugar
    1/2 T pure maple syrup
    2 T chopped pecans or walnuts
    Cut bread into bite sized pieces. It totaled about 2 1/4 cups of bread.
    Preheat oven to 350 degrees. Spray ramekins with Baker’s Joy, and set aside. In a large bowl, whisk together egg and milk. Add pumpkin, pumpkin pie spice, salt, sugar, and vanilla and stir to combine. Add dried cranberries. Fold bread into the pumpkin mixture, coating each piece. Divide bread into ramekins, evenly.
    For the topping, in a small bowl, smoosh the butter around with a fork to get it soft. Add the pumpkin pie spice, brown sugar and syrup.
    Add in your chopped nuts. Spread praline topping evenly over 4 dishes.
    Use the back of a spoon to push down mixture a little.
    Place ramekins on baking sheet and bake for 20 minutes. It will be slightly bubbly and golden brown. Oh yeah, and your kitchen will smell like a candle! Remove from oven.

    I promise, it really is as good as it looks!

    Dust with powdered sugar if you wish. You know I won’t judge.

    So, like I said, I made you breakfast. Who’s coming over?

    We’ll be waiting for you. Me and this little guy!
    click to print
    • Tina

      thanks for sharing this awesome breakfast. I do like these better than the previous recipe. I guess it is because of the pumpkin and cranberries. Well done!

    • Suzanne

      Okay, I don’t even know which post to comment on so I’ll go with this one. Just found you and I’ve found dinner menus for the week…and gained 10 lbs:) Cool blog…

    • Cookin’ Cowgirl

      Thanks ladies!

    • Pretend Chef

      Great recipe!