Saturday, October 29, 2011

Pumpkin Doughnut French Toast Casserole with Salted Caramel Sauce

So, when I made those Buttermilk-Glazed Pumpkin Doughnuts a couple days ago, we had some left over. The recipe made a lot, and the two of us couldn't possibly eat them all. So I figured why not turn them into a french toast casserole for the next morning. I have made a lot of french toast casseroles, but none of them had featured doughnuts. This is just a win-win in my book. And even if you don't use my pumpkin doughnuts, you can always go buy any doughnuts you like to substitute! But, I especially loved the golden orange color of the casserole, it just screams fall. And always make sure to drizzle some delicious salted caramel sauce on top! Enjoy :)
Pumpkin Doughnut French Toast Casserole with Salted Caramel Sauce
For the Baked Fresh Toast Casserole:
4 Large Eggs
1C Half & Half
½C Whole Milk
¼C Pure Pumpkin Puree
1t Brown Sugar
½t Vanilla
½t Cinnamon
¼t Salt
10 Leftover Buttermilk-Glazed Pumpkin Doughnuts, Cut into Cubes & Dried
Homemade Salted Caramel Sauce or Maple Syrup

1. For the bread, you need to cut the doughnuts into bite size cubes and place them onto a baking sheet. Let the cubes become stale for 4-6 hours. Once the cubes are stale, spray a baking dish (we did individual ramekins) and stuff them into the dish and press down, so that it is fully packed.
2. To Make the Batter: In a medium mixing bowl, whisk together the eggs, half & half, milk, pumpkin, brown sugar, vanilla, cinnamon, and salt until completely incorporated & creamy. Pour the batter over the bread cubes and press down so that the batter soaks into all of the cubes.
3. Cover the dish with tinfoil and let it sit overnight in the refrigerator.
4. The next morning, preheat the oven to 350 degrees.
5. Bake the casserole for 45 minutes to an hour, depending on the size of your baking dish.
6. Serve hot with Salted Caramel Sauce or Maple Syrup.

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