Pumpkin French Toast English Muffin Bake

8 Servings
30 Prep Time
50 Cook Time

A tasty twist on the flavors you love.

Eggs

Ingredients

12 Thomas’® Original English Muffins, cut into 1-inch pieces
6 large eggs
2 ¼ cups milk
1 cup pumpkin puree
¾ cup brown sugar
1 tbsp vanilla extract
1 tsp pumpkin pie spice

Crumb Topping:
¼ cup butter
1/3 cup brown sugar
1 tsp vanilla extract
¼ tsp salt
¾ cup flour

Directions

Lightly coat a 7x11 or 9x13 inch casserole dish with non-stick spray. Cut up the Thomas’ English Muffins then place in the casserole dish and spread into an even layer. Set aside. In a large bowl whisk the eggs then add milk, pumpkin puree, brown sugar, vanilla and pumpkin pie spice. Whisk to combine. Pour the mixture over the top of the muffins, coat evenly. Cover with plastic wrap and let soak for about 15 minutes before baking. Meanwhile, melt the butter in a small pot over medium-low heat for the crumb topping. Add brown sugar, salt and vanilla, and stir until melted. Remove from heat and stir in flour. Let mixture cool before crumbling and sprinkling over the refrigerated ingredients. Bake at 350° for 45-50 minutes or until set in the center. Enjoy with fresh whipped cream and maple syrup.
Pumpkin French Toast English Muffin Bake A tasty twist on the flavors you love. 8 servings 12 Thomas’® Original English Muffins, cut into 1-inch pieces 6 large eggs 2 ¼ cups milk 1 cup pumpkin puree ¾ cup brown sugar 1 tbsp vanilla extract 1 tsp pumpkin pie spice Crumb Topping: ¼ cup butter 1/3 cup brown sugar 1 tsp vanilla extract ¼ tsp salt ¾ cup flour Lightly coat a 7x11 or 9x13 inch casserole dish with non-stick spray. Cut up the Thomas’ English Muffins then place in the casserole dish and spread into an even layer. Set aside. In a large bowl whisk the eggs then add milk, pumpkin puree, brown sugar, vanilla and pumpkin pie spice. Whisk to combine. Pour the mixture over the top of the muffins, coat evenly. Cover with plastic wrap and let soak for about 15 minutes before baking. Meanwhile, melt the butter in a small pot over medium-low heat for the crumb topping. Add brown sugar, salt and vanilla, and stir until melted. Remove from heat and stir in flour. Let mixture cool before crumbling and sprinkling over the refrigerated ingredients. Bake at 350° for 45-50 minutes or until set in the center. Enjoy with fresh whipped cream and maple syrup. Pumpkin French Toast English Muffin Bake