When I say I’ve been really into breakfast foods lately, I mean I’ve been really into breakfast foods lately. This includes, but is not limited to, spending my free time googling pictures of perfect sunny side up eggs and eating granola and yogurt for breakfast, lunch, and dinner.
And now these perfect little cups of custardy, nutty, crispy-on-the-edges-but-soft-in-the-middle Pumpkin Pecan French Toasts have entered my life.
These golden sunshine cups are going to be on a regular rotation through the weekend brunch circuit for as long as I can respectably buy canned pumpkin.
I would say through the end of November, but let’s be honest — I’ll be eating these autumn-inspired treats in January.
Under a blanket.
- 8 loosely packed cups stale bread, torn into bite-sized pieces
- 1 cup 2% or whole milk
- 2 eggs
- ⅔ cup canned pumpkin
- 3 tablespoons packed brown sugar
- 1 teaspoon vanilla
- pinch of salt
- ½ cup pecans
- ¼ cup butter, cold and cut into small pieces
- ¼ cup all purpose flour
- ¼ cup packed brown sugar
- ½ tablespoon cinnamon
- ¼ cup pecans
- Whisk together the milk, eggs, pumpkin, sugar, vanilla, and salt together in a large bowl. Add the bread pieces and pecans, using clean hands to toss together gently until evenly coated. Set aside.
- In a food processor, pulse together the butter, flour, sugar, and cinnamon until combined. Add the pecans and pulse just until broken into smaller pieces.
- Grease a muffin pan and fill each cup right to the top with the bread mixture. Top each with a few tablespoons of the streusel mixture.
- Bake for 20-22 minutes in a preheated 350 degree F oven.