Maple Pumpkin French Toast Casserole

   

 Ingredients

Crumb topping

1/3 cup packed light brown sugar

1/3 cup all-purpose flour

1/2 tsp pumpkin pie spice

Pinch of kosher salt

6 tbsp cold unsalted butter, cut into 1/2-inch pieces

3/4 cup chopped pecans

Casserole

5 large eggs

1 cup half-and-half

1 cup whole milk

1 cup canned pumpkin

1/2 cup maple sugar or light brown sugar

2 1/2 tsp pumpkin pie spice

2 tsp maple or vanilla extract

1/2 tsp kosher salt

1 pound day-old challah, cut into 1/2-inch cubes (about 10 cups)

Challah is

a sweet, enriched, braided bread central to Jewish cuisine, eaten on the Sabbath and other holidays. It is made with eggs, fine white flour, water, yeast, and salt, with oil used instead of butter to keep it pareve (neutral), so it can be served with either meat or dairy meals.

Glaze

1 cup unsifted powdered sugar

1 1/2 tbsp whole milk, plus more as needed

1 tsp maple or vanilla extract

1/2 tsp nutmeg pdr

Small pinch of kosher salt

Directions

Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray; set aside.

Whisk together brown sugar, flour, pumpkin pie spice, and salt in a medium bowl until combined. Add in cubed butter, using a pastry blender or fingers to cut butter into dry ingredients, until butter is well incorporated throughout and butter pieces are no larger than peas. Mix in pecans. Set aside.

Whisk together eggs, half-and-half, milk, pumpkin, maple sugar, pumpkin pie spice, maple (or vanilla) extract, and salt in a large bowl until thoroughly combined. Add cubed bread; toss until combined. Spoon into prepared baking dish.

Evenly spread the reserved crumb topping over the bread mixture. Coat one side of a sheet of aluminum foil with cooking spray. Place the foil with the cooking spray coated side down over the baking dish so the topping doesn’t stick to the foil.

Bake the casserole for 30 minutes. Remove and discard foil. Continue baking at 350°F until the casserole is set and the crumb topping is golden brown and crispy, 20 to 30 minutes. Let stand for 20 minutes on a cooling rack.

Just before serving, make the glaze. Whisk together sugar, milk, maple extract, nutmeg, and salt in a small bowl. Add additional milk as needed to reach desired consistency. Drizzle glaze over casserole and serve warm.

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Make ahead

The bread can be cut and the crumb topping can be stored in separate airtight containers up to three days in advance. The casserole can be made through step 6, covered, and refrigerated overnight. Before baking, let sit at room temperature while the oven preheats. Bake the casserole for 40 minutes before removing the foil and continuing to bake.

 

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Healthy Pumpkin Protein Muffins

  

Ingredients

1 cup canned pumpkin

1 scoop (30g) vanilla protein powder

1 cup whole wheat flour

1/4 cup maple syrup/ honey

2 large eggs

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon pdr

1/2 tsp nutmeg pdr

 

Preparations

Preheat the oven to 350°F (175°C).

In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, cinnamon, and nutmeg.

In another bowl, mix the pumpkin, eggs, and maple syrup until smooth.

Gently fold the dry ingredients into the wet mixture until just combined.

Fill muffin liners about three-quarters full with batter using an ice cream scoop.

Bake for 18-20 minutes or until a toothpick comes out clean. Let cool before serving.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs