All Recipes Best Recipe Breakfast and Brunch Recipes Eggs

Ingredients

8 eggs 1 teaspoon vanilla extract 2 teaspoons ground cinnamon ½ teaspoon ground cloves ¼ teaspoon ground nutmeg 1 tablespoon white sugar 1 (15 ounce) can pumpkin puree 1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes ⅓ cup brown sugar ¼ teaspoon ground cinnamon 2 tablespoons all-purpose flour 1 tablespoon butter, softened

Nutrition Info

305.4 calories carbohydrate: 46.2 g cholesterol: 189.8 mg fat: 8.5 g fiber: 3.4 g protein: 11.5 g saturatedFat: 3 g servingSize: - sodium: 598.1 mg sugar: 15.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl, beat in the pumpkin until fully incorporated.
Arrange the bread cubes in a single layer in the prepared baking dish, pour the pumpkin mixture over the bread cubes, and gently toss to coat.
Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly, sprinkle over the bread cubes.
Bake in preheated oven until golden brown on top, 30 to 40 minutes.

8 servings

A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings.