Pumpkin Spice French Toast Casserole

I asked on Instagram if you wanted this recipe, and it was a resounding yes! So I’m excited to share it with you. We are in Boulder, CO right now, and while we were here, we decided to sprinkle some love on one of our lovely pals who lives here and is currently prego with twins! We hosted a “micro baby shower” for her, which consisted of our family plus the soon-to-be mama and pops. I wanted to make a sweet treat for the occasion, and obvi, we are in full swing pumpkin season, so I thought- why not Pumpkin French Toast Casserole? Brilliant idea, but I had never made anything like this before so I needed some inspo from someone who had thought this through and tested it before. I searched pinterest and found this recipe, from Just So Tasty. Her recipe was great, but I had different pan sizes/ ended up with slightly less bread than suggested, so I adjusted accordingly. I’m sure the original is fabulous, but the amended version was pretty fab too- and it is nut free! Have a read through her recipe and check out my revised version at the bottom! Enjoy!

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PUMPKIN SPICE FRENCH TOAST CASSEROLE (ORIGINAL FROM JUST SO TASTY)

Serves 8 very hungry people

Ingredients

French Toast Casserole

• 1 15-18 oz loaf of stale white bread* such as challah, French bread, or Brioche

• 1 1/2 cups milk

• 1 cup pure pumpkin (not pumpkin pie filling)

• 5 large eggs

• 1/4 cup white sugar

• 1 tablespoon pumpkin pie spice or make your own - see recipe notes

• 2 teaspoons vanilla extract

Streusel Topping

• 1/2 cup all-purpose flour

• 1/2 cup brown sugar

• 2 tablespoons white sugar

• 1 teaspoon pumpkin pie spice

• 1/3 cup chopped pecans

• 1/3 cup unsalted butter melted

Instructions

French Toast Casserole

• Lightly grease a 9x13 inch (23 x 33 cm) glass baking pan.

• Cut the loaf of bread into small cubes or rip into pieces with your hands. Place the bread in the prepared pan.

• In a large bowl, whisk together the milk, pumpkin puree, eggs, sugar, pumpkin spice and vanilla extract.

• Pour the pumpkin mixture over the bread and gently stir (if needed) to ensure that the bread is evenly coated.

Streusel Topping

• In a medium bowl stir together the flour, brown sugar, white sugar, pumpkin pie spice and chopped pecans.

• Stir in the melted butter.

If Baking Immediately

• Preheat the oven to 350F (180C) degrees.

• Sprinkle/crumble the streusel over the French toast casserole.

• Cover the pan with aluminum foil and bake for 40 minutes covered. Then remove the foil and continue baking for 15-20 minutes, or until an inserted toothpick comes out clean.

If Baking the Next Morning

• Cover the pan with aluminum foil and place in the fridge overnight.

• Cover the bowl of streusel with plastic wrap and place in the fridge.

• When ready to bake, remove from the fridge and preheat the oven to 350F (180C) degrees.

• Sprinkle the streusel over the French toast casserole.

• Bake covered with aluminum foil for 40 minutes, then remove the foil and continue baking for 15-20 minutes.

Notes

*To make your own pumpkin pie spice, use 2 teaspoons cinnamon, 1/2 teaspoon nutemeg, 1/2 teaspoon ginger powder, and 1/4 teaspoon ground cloves. Store leftovers covered in the fridge. Then warm up in the microwave before enjoying. Leftovers can also be frozen. Cut into pieces, place in a freezer safe container and freeze for up to 2 months. Thaw in the fridge overnight, then warm up in the microwave to enjoy.Recipe can also be halved and prepared in an 8x8 or 9x9 inch pan (just ensure the sides are high). 

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Al’s Amended Pumpkin Spice French TOast Casserole

Serves 8 Very Hungry People

Ingredients

French Toast Casserole

• 1 12 oz loaf of stale sour dough bread

• 1 1/2 cups milk

• 1 cup pure pumpkin (not pumpkin pie filling)

• 4 large eggs

• 1/4 cup white sugar

• 1 tablespoon pumpkin pie spice or make your own - see recipe notes (I liberally sprinkled pumpkin pie spice ingredients - wasn’t exact)

• 2 teaspoons vanilla extract

“Streusel” Topping

• 1/2 cup white sugar

• 1 teaspoon(ish- again, I was liberal with) pumpkin pie spice

• 1/3 cup salted butter melted

Garnish

• Maple syrup

Instructions

French Toast Casserole

• Lightly grease a 9x13 inch (23 x 33 cm) glass baking pan.

• Cut the loaf of bread into small cubes or rip into pieces with your hands. Place the bread in the prepared pan.

• In a large bowl, whisk together the milk, pumpkin puree, eggs, sugar, pumpkin spice and vanilla extract.

• Pour the pumpkin mixture over the bread and gently stir (if needed) to ensure that the bread is evenly coated. NOTE: Make sure this goes all the way through to the bottom.

Streusel Topping

• In a medium bowl stir together the white sugar and pumpkin pie spice.

• Stir in the melted butter.

If Baking Immediately

• Preheat the oven to 350F (180C) degrees.

• Spoon the streusel over the French toast casserole.

• Cover the pan with aluminum foil and bake for 40 minutes covered. Then remove the foil and continue baking for 15-20 minutes, or until an inserted toothpick comes out clean.

• Serve with maple syrup!

Note: I had a smaller loaf of bread so I decreased the liquid, almost too much. This recipe reflects my amended version with the right amount of liquid.

Pumpkin Spinach Smoothie

Thanksgiving is one week away from today! Can you believe it?! This year has just flown by. Anyways, Thanksgiving is a day of indulgence, and as I am not one to skip meals or condone skipping them 😹😹, I thought it would be good to share a recipe for breakfast! It’s best to keep it light the morning of T-Givs, that way you have room to eat all the yumminess of the day! And yes, Thanksgiving is a perfect time to cash in one of those cheat days! Don’t make yourself miserable. Eat up and focus on the things that matter- your humans! <3 Enjoy this festive smoothie and your holiday week! -AHS

Pumpkin Spinach Smoothie

Serves 1

Ingredients

• 2 handfuls spinach

• 3 heaping tsp organic pureed pumpkin

• 1 tbsp chia seeds

• Dash pumpkin pie spice

• Ice

• Unsweetened vanilla almond milk

Instructions

Layer ingredients. Pour enough almond milk to cover the ingredients. Blend. Drink immediately!

Pumpkin Spice Oatmeal Pancakes (GF, DF, & Sugar-Free!)

My mom's pup frolicking in the snow. Is this not the most joyful picture you've ever seen??! Photo courtesy of Marju Eisenberg. 

Last weekend it was snow heaven. So much snow. Schools were canceled. I measured the snow sitting on top of our flower beds- we ended up with 13 inches! People were cross country skiing in the parks. And yes, I live in Chicago, this should not be shocking. But it was a legit magical snowfall. I don't complain about the snow- I am a weird breed of Chicagoan that gets upset when people complain about the weather all the time. "It's too hot. It's too cold. There's too much snow." Move to LA or take some vitamin D. But really, I have had a garage for the past 4 years so I do not stress about snow. #blessed Chicagoans are kinda crazy with the street parking. Dibs is very real and I have no interest in getting involved in any of that! 

Anyways, so it was snowy and cozy and you know what that means! Fun in the kitchen! I experimented with quite a few cozy winter recipes that day (more to come soon!) basically because the cold makes me crave carbs. It seemed like a great day to make the oatmeal pancakes from the Shed plan. But because I am incapable of following a recipe to save my life (even my own!) - I ended up improvising and coming up with a new fun variation on the traditional recipe. These pancakes are #shedapproved for both month 1 and 2! 

I think what I liked most about these was that compared to my favorite banana pancakes, these hold together beautifully. The combination of the oat flour and the pumpkin really make a nice batter! I probably didn't need the eggs- but I'm always glad to include some protein in breakfast! 

I am also crazy about nut butter and berries. I learned this when I used to work at a juice shop. It is a life-changing combination. 

The pancakes aren't sweet on their own, so the blueberries really add an extra something to them! 

Having treats like this that are #shedapproved are really what makes living a healthy lifestyle something that you can do consistently! I highly recommend you make these bad boys. They may just change ya life! 

Stay cozy, friends!

AHS

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Pumpkin Spice Oatmeal Pancakes

Ingredients

• 1/2 cup rolled oats 
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 15 oz can of pumpkin puree 
• pumpkin pie spice (use liberally)
• olive oil spray 
• 1-2 tbsp organic peanut butter 
• 1/2 cup frozen organic blueberries (or fresh if they are in season)

Instructions

Blend or pulse oats in a blender or food processor until oats have the consistency of flour. Transfer to bowl. Add eggs, vanilla extract, pumpkin and pumpkin pie spice to bowl. Mix thoroughly (I used a hand mixer, you could use a tabletop mixer as well).

Heat a nonstick skillet lightly coated with olive oil spray over medium heat. Ladle batter into skillet to form pancakes. Cook for about 3 minutes. When they look like they have a solid base, flip. Cook for an additional minute or so until they have firmed and are golden brown. Serve with peanut butter and berries on top. 

Notes

• While all oats should be gluten-free, due to how they are processed in the U.S. - often times they are not. Check the label to ensure they are gluten-free!
• I don't keep my food processor out all the time. So if you want, you can pulse extra oats to make this task easier for the next time. Do it in small batches, the food processor will not work as well with large quantities. I store my leftover oat flour in a sealed container in the fridge. 
• Alternatively, you can use butter on the skillet and on the pancakes if you aren't into the peanut butter berry combo. Note: this makes them only #shedapproved for month 1.