Baked Pumpkin Brulee French Toast Recipe

Ingredients for Baked Pumpkin Brulee French Toast

• 2 cups whole milk
• Heavy Whipping Cream
• Vanilla Extract
• 6 large eggs
• Egg Yolks
• Granulated Sugar
• Pumpkin Puree
• Ground Ginger
• ½ teaspoon salt
• Egg Bread
• ¼ cup packed brown sugar
• Whipped cream for garnish

How to Make Baked Pumpkin Brulee French Toast

1. Preheat oven to 325°F (160°C).
2. Butter a 10-inch springform pan and wrap the outside with foil.
3. In a saucepan, gently warm 2 cups whole milk, 1 cup heavy cream, and 1 teaspoon vanilla extract over medium heat. Remove from heat and let stand for 20 minutes.
4. In a large bowl, whisk together 6 large eggs and 6 large egg yolks.
5. Gradually whisk in ¾ cup granulated sugar until well combined.
6. Slowly pour the warm milk mixture into the egg mixture, whisking constantly.
7. Stir in 1 (15-ounce) can pumpkin puree, 1 teaspoon ground ginger, and ½ teaspoon salt.
8. Cut 1 loaf (about 1 pound) challah bread or brioche into 1-inch thick slices.
9. Dip each bread slice into the custard mixture, ensuring it's fully coated.
10. Arrange the soaked bread slices in the prepared springform pan, overlapping slightly to create layers.
11. Pour any remaining custard mixture over the bread.
12. Let the casserole sit for 30 minutes to allow the bread to absorb the custard.
13. Place the springform pan inside a larger roasting pan.
14. Carefully pour hot tap water into the roasting pan until it reaches halfway up the sides of the springform pan.
15. Bake for 90 minutes.
16. During the last 10-15 minutes of baking, sprinkle ¼ cup packed brown sugar evenly over the top.
17. Increase oven temperature to 400°F (200°C) and bake for an additional 10-15 minutes, or until the brown sugar is caramelized and the casserole is set.
18. Remove from oven and let cool for 20 minutes before removing from the springform pan.
19. Garnish with whipped cream and serve warm.