Overnight Pumpkin Streusel French Toast with Caramel Syrup |
Author: Nikki
This recipe is my FAVORITE overnight french toast recipe to date! The streusel topping is amazing and the caramel syrup is the perfect compliment to the pumpkin flavor!
- 1 loaf french bread, cubed
- 6 oz. cream cheese
- 6 eggs
- 2½ cups milk
- 1 cup pumpkin puree
- ¾ cup sugar
- 2 Tablespoons vanilla
- 1 teaspoon pumpkin pie spice
Streusel Topping
- ½ cup oats
- ⅓ cup flour
- ¼ cup brown sugar
- ¼ teaspoon salt
- 4 Tablespoons cold butter
Caramel Syrup
- 1 cup brown sugar
- 1 cup heavy cream
- 1 cup light corn syrup
- Spray 9x13 inch baking dish.
- Cut french bread into 1 inch cubes.
- Spread half french bread in bottom of baking dish.
- Cut cream cheese into ½ inch cubes. Evenly spread cream cheese over top of bread cubes.
- Place remaining bread cubes over cream cheese layer.
- In medium mixing bowl, combine eggs, milk, pumpkin, sugar, vanilla, pumpkin spice. Pour evenly over bread.
- Cover with saran wrap and store in refrigerator overnight.
Streusel Topping
- In a small mixing bowl, mix the flour, oats, salt and brown sugar together. Cut the butter in with a pastry whisk or a fork.
- Store in ziploc in refrigerator overnight.
In the morning
- Preheat oven to 350 degrees F.
- Remove from refrigerator and sprinkle streusel topping over top.
- Bake at 350 degrees F for 45-55 minutes or until golden brown.
Caramel Syrup
- Combine brown sugar, heavy cream and light corn syrup in a medium saucepan. Cook on medium heat for 4-5 minutes or until syrup is warmed through and sugar is dissolved.
- Drizzle over cooked french toast.
Recipe by Chef in Training at https://www.chef-in-training.com/overnight-pumpkin-streusel-french-toast-caramel-syrup/
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