Thanks for joining Sarah and me for Meatless Monday today. So… I managed to put off making anything pumpkin until mid October but just couldn’t resist sharing this warm, delicious recipe with you. I first saw this Cinnamon Raisin Pumpkin Challah French Toast here and although it looks amazing, it was way too decadent for me. I love to make over recipes and “healthy” them up a bit and that’s what I’ve done today.
I completely cut out all of the sugar as I don’t think it needs it at all. I subbed the whole milk and cream for good old skim milk. I also think almond milk would be fabulous. I added extra cinnamon and some almond extract and voila!
Challah is one of those breads that I can never resist. It’s just that good. Growing up we used to make French Toast with it all the time but this savory combination is better than any French Toast I’ve ever had. It only takes about 10 minutes to prep this casserole the night before you’d like to enjoy it. You place it in the fridge overnight, pop it into the oven and you’ve got a great post run breakfast or Holiday brunch.
The smells of the cinnamon, nutmeg and allspice fill the house while it’s baking and seriously had me standing by the oven waiting for it to come out. The subtle hint of pumpkin is just enough to give you a savory feel without being over powering. I so love the smells of fall baking.
- 1 loaf of raisin challah bread cut into 2 inch chunks
- 8 eggs
- 1 1/5 cups of pure canned pumpkin -unsweetened
- 4 Cups skim milk or almond milk
- 1.5 Tbl cinnamon
- 1 tsp nutmeg
- 1/2 tsp all spice
- 1/2 tsp salt
- 1 tsp almond extract
- 1 Tbl vanilla
- 1/2 cup yellow raisins
- condiment: maple syrup
- Spray a large casserole or lasagna pan with cooking spray
- In a large mixing bowl whisk eggs until fluffy
- Add in pumpkin puree, milk, all seasonings and extracts and whisk
- Add half of the Challah bread to casserole
- Pour on half of egg mixture
- sprinkle with 1/2 raisins
- repeat process
- sprinkle with cinnamon
- Cover and refrigerate overnight
- Preheat oven to 400
- bake uncovered for about 40 minutes until egg mixture is set
- rest for 5 minutes
- Serve with maple syrup
If you are looking for a savory breakfast or holiday brunch as the weather turns cooler, I promise you will not be disappointed with this Cinnamon Raisin Pumpkin Challah French Toast. It’s like a warm hug right out of the oven.