Pumpkin Pie Baked French Toast

07 December 2017

This is a sponsored post written by me on behalf of Eight O’Clock Coffee for IZEA. All opinions are 100% mine.
One of my favorite things about the fall & winter seasons is the flavors. Ok, yes, everyone loves their pumpkin spice lattes, but I like to dig a little deeper when it comes to my cup of morning Joe. I love that pop of flavor when I'm caffeinating first thing in the morning and Eight O’Clock Coffee Infusions Super Spice blend of Arabica coffee with turmeric and cinnamon flavor is currently doing it for me. Add a little milk and maple syrup to sweeten things up and we're really talking. It's basically fall in a cup without having to get dressed and walk over to the cafe. If you haven't checked out their new Infusions line, I highly suggest you run -don't walk- to the store, and check out all of the Eight O'Clock Infusions blends (coupon to buy online). They're rich with flavor and have some super unique added ingredients across the line including ACAI berries from the Acai Glow blend. If you love New Orleans coffee this is almost spot on for it. They also have Alert Hi-Caffeine with Guarana for Mondays and Relax Decaf with Lavender & Chamomile to help wind down after a chaotic week. 

In honor of the Infusions line and my current favorite flavor the Super Spice blend with turmeric and cinnamon I created an equally spicy and fall-appropriate recipe to enjoy with your freshly brewed cup of Joe. Meet my Pumpkin Pie Baked French Toast chock full of pureed pumpkin, fresh crusty bread and a variety of spices aligning with the Infusions Super Spice. Pumpkin pie for breakfast just became socially acceptable! Enjoy hot or chilled, alone or with the entire family (Okay! I'll admit it: I ate half the pan while shooting the pictures). Pro tip: Don't forget the whipped cream. 



Pumpkin Pie Baked French Toast (4-6 servings)


1 16oz Can of Pumpkin Puree 

3-4 cups crusty bread, cubed

1 Cup Milk, chilled (or Condensed Milk)

3 eggs, lightly beaten

1/2 Cup Sugar

4 Tbsp. Maple Syrup

1 Tsp. Cinnamon

1/4 Tsp. Turmeric

1 Tsp. All Spice

1/4 Tsp. Ground Ginger 

1/4 Tsp. Salt 


1. In a greased pan add the cubed bread. Set aside. 


2. In a medium/large bowl combine pumpkin, milk, sugar and eggs. Stir in maple syrup and spices. 


3. Pour over bread until it's evenly coated. Tap the side of the pan a couple of times to coat all of the dry pieces. 


4. Refrigerate mixture for at least 30 minutes (or overnight) to soak thoroughly before baking.


5. Bake for 40-50 minutes in a pre-heated oven to 350˚. 


Let cool and serve warm with maple syrup, whipped cream and Eight O'clock Infusions Super Spice


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