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Add the the softened butter, pumpkin puree, sugar, pumpkin pie spice, cinnamon and a pinch of salt and mix well. Taste and adjust to your preference. Spread the butter mixture on each piece of bread, all the way to the edges.
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In a 9×13 baking dish butter the bottom and sides with the softened butter. Add the dried cubed bread to the baking dish. In a large bowl add the whole milk, pumpkin purée, brown sugar, heavy cream, eggs, pumpkin pie spice, and vanilla extract. Mix for 2-3 minutes or until fully mixed.
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Preheat the Oven to 350°: Sprinkle the streusel over the French toast. Bake the Casserole: Cover with tinfoil and place in the oven for 30 minutes. Remove tinfoil and continue baking for 15 to 20 minutes. Check for doneness. Serve and Enjoy: Remove and drizzle the icing from the cinnamon rolls over the french toast.
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Make the French toast: Cut 8 (1-inch) thick slices challah bread. Place 4 slices in a single layer in the custard. Soak, flipping once, until moistened but not falling apart, 1 to 2 minutes per side. Transfer the soaked slices to a wire rack set over a baking sheet. Repeat with the remaining 4 slices.
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For the Pie Crust. In a medium bowl, combine the graham cracker crumbs with the crumbled cinnamon toast crunch cereal and then mix in the melted butter until the dry crumbs are saturated. Press the crust into a 9-inch pie pan evenly along the entire bottom and up the sides.
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Instructions. Preheat oven to 350 degrees F (180 degrees C). Grease or spray a baking dish that is 9x13 inch. In a large bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Using a hand mixer, mix well, and pour evenly into the baking pan. But be careful!
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Step 2. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in large bowl. Pour into prepared pan. Combine cake mix, pecans and melted butter in large bowl until crumbly. Sprinkle over filling.
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Set aside to warm up. In a large bowl, whisk the eggs, milk, pumpkin, light brown sugar, vanilla extract, pumpkin pie spice, and cinnamon. Pour the mixture into a shallow baking dish to dip the bread, if needed. Dip one slice of bread into the egg mixture and lightly press down to coat both sides. Melt the butter in the skillet.
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Cool completely, about 30 minutes. Beat pumpkin and cream cheese together in the bowl of a stand mixer until no lumps remain, about 2 minutes. Add pumpkin pie spice, vanilla extract, cinnamon, and salt; stir to combine. Transfer mixture to a bowl. Pour cream and 1/2 cup sugar into the bowl of a stand mixer; beat on high until stiff peaks form.
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Cover and refrigerate overnight. Preheat the oven to 350°F. Sprinkle the crumbled mixture over the top of the French toast bake. Bake for 45 to 50 minutes. Drizzle the top of the baked casserole with a simple powdered sugar glaze if desired. Slice into squares and serve alone or with syrup and whipped cream.
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Add pumpkin to browned butter, stir until completely incorporated and smooth, and cook for 2 minutes. Reduce heat to medium, add marshmallows and stir until completely melted; then allow mixture to bubble for another 3-5 minutes, stirring occasionally, until deep orange-brown. Remove from heat and immediately fold in cereal, coating cereal.
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This pumpkin spice cinnamon toast is the easiest, most decadent weekday breakfast you can make yourself this season. There are as many ways to make cinnamon toast as there are food bloggers, but I prefer the oven for its hands-off nature and the house-warming cinnamon smells it produces. To start, you cream butter and sugar as if making a cake.
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Preheat the oven to 400°. Use a high powered blended to pulverize the cinnamon toast crunch cereal. Make sure there are no chunks of cereal left behind. Set aside. In the bowl of an electric mixer, cream together the butter, brown sugar, and granulated sugar. The mixture should be light and fluffy.
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Instructions. Butter sides and bottom of a 9×13 pan and set aside. Place bread cubes in a large mixing bowl. In a separate bowl, whisk eggs together and add pumpkin puree. Whisk until smooth. Mix in pumpkin spice egg nog. Add brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla and whisk until combined.
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How to make Cinnamon Toast Crunch Pumpkin Cookies. Preheat the oven to 350° F. Mix cookie mix, egg, butter, and pumpkin in a medium-sized mixing bowl, and mix well until a dough is formed. Line or spray the baking sheet, and place 1- inch balls of cookie dough evenly on the baking sheet. Top each cookie with crushed Cinnamon Toast Crunch.
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Cover with plastic wrap and transfer to refrigerator to chill 2 hours or up to overnight. Preheat oven to 350 degrees. Remove muffins from refrigerator and allow to rest at room temperature 15 minutes. Meanwhile prepare crumb topping by combining flour, cold butter, granulated sugar, brown sugar and cinnamon in a food processor.
