Pumpkin Cinnamon Overnight Pull-Apart French Toast with Vanilla Maple Butter

If a crockpot is the equivalent of a set-it-and-forget-it dinner solution, this is the parallel equivalent for breakfast.

I’m an advocate of as little as humanly possible to do in the morning and this is a recipe that even I can pull off when I’m bleary-eyed because the work is done the night before.

And ‘work’ is a very loose term because there’s hardly any involved.

Pumpkin Cinnamon Overnight Pull-Apart French Toast - Make breakfast the night before & pop it in the oven the next morning! So easy!

Coffee is my usual breakfast of champions and the last thing on my mind on a busy weekday morning when I’m making sure shoelaces are double-knotted and hair is un-knotted is making French toast or pancakes. Cereal, without spilling the milk, is all we can muster here and still get out of the house on time. If you’re one of those people who makes French toast on weekday mornings, please come to my house because I need your help.

On weekends I still don’t feel very inspired to make a big breakfast because big breakfasts usually mean big kitchen cleanup and I’d rather just not. Until this French toast came along.

The afternoon or evening before you plan to serve it, make a marinade of melted butter, pumpkin puree, two eggs, cream, sugars, maple syrup, vanilla, and spices including cinnamon, pumpkin pie spice, and cloves, and give it a stir. It’s the best looking and best smelling orange soup out there. I wanted to drink it as a smoothie.

Pumpkin Cinnamon Overnight Pull-Apart French Toast - Make breakfast the night before & pop it in the oven the next morning! So easy!

To the marinade, add diced pieces of your bread-baking fails. You know, those hard, dense, hockey puck-like loaves of bread that you’ve been making in your bread-baking experiments that for some reason didn’t quite rise as nicely as planned or were as dense as two hundred year old tree trunks. Feel free to use those. Or feel free to use all the good bread you’ve successfully made. I have lots of that too. It’s been a real carbfest and I needed to find a way to use some of it.

Or, simply buy a one-pound loaf of French bread, a crusty baguette, or a hearty bread from your grocer’s deli and slice about 12 ounces of it, about three-quarters of the loaf, into chunky cubes about two-inches in size. Don’t slice the cubes too small because they need to be large enough and have enough surface area that the marinade doesn’t transform them into a mushy mess overnight.

Do not try this with the equivalent of white Wonder bread. The bread needs to be a hearty, dense, substantially-textured loaf. Stale bread is perfectly acceptable and almost preferred because that renders the bread capable of absorbing all the glorious drippy, saucy, sweet pumpkin and cinnamon-spiced marinade without disintegrating.

Toss the bread chunks until they’re all coated and it will seem that the bread is literally drowning in marinade and that there will be no possible way all the liquid will ever be absorbed. Well, bread gets very thirsty overnight and does a marvelous job of drinking up while it waits for you in the covered bowl in your refrigerator until morning when it’s time to bake it.

Pumpkin Cinnamon Overnight Pull-Apart French Toast - Make breakfast the night before & pop it in the oven the next morning! So easy!

In the morning, transfer the drenched bread chunks into a lined 9-by-9-inch pan. I always line my pans with foil to save on cleanup. Making anything other than grapes for breakfast is already taxing enough and the last thing I want to do is stubborn dishes when I can just lift out one piece of foil and pitch it when I’m through.

When the bread pieces are in the pan, lightly smoosh them down with a spatula, making sure there aren’t any pieces with corners that are jutting up significantly higher than the other pieces, as those edges and corners will have a tendency to burn so try to keep everything about the same height. Alternatively, the bread cubes can be packed down tightly and this will turn pull-apart bread into its denser cousin, bread pudding.

Pumpkin Cinnamon Overnight Pull-Apart French Toast - Make breakfast the night before & pop it in the oven the next morning! So easy!

Bake it for about a half hour but don’t overbake it. When it’s done, the surface of the bread will still appear moist and a bit on the juicy side with some glistening surfaces and not all dried out.  The point of marinating meat is to keep it juicy and tender while it cooks and the same goes for the bread. The French toast doesn’t taste nearly as good when it’s been overbaked and becomes too hardened and dry.

While the French toast is baking, make the vanilla maple butter by melting butter, and feel free to use browned butter for an extra layer of flavor. Whisk the melted butter together with maple syrup and vanilla extract, and prior to pouring it over your golden pumpkin-kissed bread chunks, reheat the mixture gently in the microwave for a few seconds if necessary if you like your syrup warmed like I do. The vanilla maple butter makes the already tender and saucy bread chunks even more irresistible.

Pumpkin Cinnamon Overnight Pull-Apart French Toast - Make breakfast the night before & pop it in the oven the next morning! So easy!

Although some may not feel it necessary to add a buttery syrup to this pull-apart bread, everything tastes better drenched with additional butter, maple syrup, and vanilla. You’ll likely never go back to plain Jane maple syrup after trying this syrup because the slight saltiness from the butter rounds out the sweetness from the maple, and combined with the vanilla infusion, it’s just a beautiful thing.

This French toast is everything I could want in French toast. The marinade took about ninety seconds to whisk together and there was no active work at the stovetop flipping French toast over and risking grease burns on my wrists. I avoid frying whenever possible since between the stink and the grease burns on my forearms, nothing good ever comes from it for me.

Pumpkin Cinnamon Overnight Pull-Apart French Toast - Make breakfast the night before & pop it in the oven the next morning! So easy!

What I loved most about this French toast was how moist it was after it had all night to soak up and bathe in the marinade. Dry toast, dry bread, dry desserts, dry anything is never a good situation and this situation was dripping with juicy pumpkin puree, sweet maple syrup, and the brown sugar caramelized while it baked, adding another dimension. Between the maple syrup in the marinade that’s baked into the bread and then the vanilla maple butter that engulfs it after baking, I was in sticky, sweet, maple syrupy heaven.

The warming spices of cinnamon, pumpkin pie spice, and cloves complemented the pumpkin and maple and each bite had a distinctive cinnamon-sugar quality, which I loved. I went heavy-handed on the cinnamon so that it wouldn’t get lost in a sea of other competing flavors, but scale it or the pumpkin pie spice back a bit if you’re not as much of a cinnamon fiend as I am.

Pumpkin Cinnamon Overnight Pull-Apart French Toast - Make breakfast the night before & pop it in the oven the next morning! So easy!

One thing I didn’t go heavy-handed on was the eggs. I have seen recipes for overnight bakes that call for a half dozen eggs, or more, and although that’s fine for some people, someone in our house has to watch his cholesterol and I kept the eggs to just two. Plus, I wanted baked French toast, not baked eggs.

The chunky pieces of bread that I could pull apart, one by one, made me reach for one more piece, and one more piece. It’s the French toast equivalent of monkey bread. Keep the napkins handy and embrace the sticky chunks.

Between the maple syrup, vanilla, cinnamon-sugar, and the sweet perfume of baking pumpkin, my house smelled so fabulous that the family set up camp in the kitchen waiting for this to emerge hot from the oven.

Pumpkin Cinnamon Overnight Pull-Apart French Toast - Make breakfast the night before & pop it in the oven the next morning! So easy!

Pumpkin Cinnamon Overnight Pull-Apart French Toast with Vanilla Maple Butter

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: Makes one 9-by-9-inch pan, about 9 generous pieces

A marinade of pumpkin puree, maple syrup, cinnamon, sugar, and spices coats chunky cubes of bread overnight. Baking it off the next morning is as simple as pie. Or as simple as pull-apart French Toast. The resulting French toast is moist and tender, and bursting with pumpkin, cinnamon, and fall flavors. The vanilla and butter-infused maple syrup poured over the top makes it even better.

Ingredients:

For the French Toast

about 8 cups bread, diced in 1 1/2- to 2-inch pieces, or about 12 ounces (French bread, a French Baugette, or a crusty and hearty bakery-style bread is necessary; something that can stand up to overnight soaking without disintegrating)

1/2 cup unsalted butter, melted

2 large eggs

1 cup pumpkin puree

1/2 cup milk or cream

1/2 cup granulated sugar

1/3 cup maple syrup

1/4 cup light brown sugar, packed

2 teaspoons vanilla extract

2 teaspoons cinnamon

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoon ground cloves

For the Vanilla Maple Butter (double the batch if you love syrup)

1/4 cup unsalted butter, melted

1/3 cup maple syrup

1 1/2 teaspoons vanilla extract

Directions:

For the French Toast - In a large microwave-safe bowl, melt the butter, about 1 minute. I prefer to brown the butter by heating for about 3 minutes on high power until the crackling and popping has subsided, the butter browned and nutty-smelling; being careful not to burn it browning butter tips here. Allow the butter to cool momentarily so you don't scramble the eggs.

Add all remaining ingredients to the butter, except for the bread, and whisk until smooth and combined. Add the bread cubes and toss gently to coak. Cover with plastic wrap and place bowl in the refrigerator overnight, or at least two hours so the bread has time to absorb the marinade.

Before baking, preheat oven to 350F and line a 9-by-9-inch pan with aluminum foil and spray with cooking spray. Transfer bread into baking pan, leaving it fairly loosely piled in the baking pan. Watch any bread corners that are jetting up much higher than the rest of the pieces as they will have a tendency to burn more easily so I push any of them down with a spatula so all pieces are roughly the same height. Scrape out any marinade in the bottom of the bowl and pour that over the bread. Bake for about 30 to 38 minutes, or until golden and browned, the marinade has dried out some, taking care not to overbake as you want this moist and coating does not have to be bone dry on all piece. Serve immediately with a pat of butter, warm maple syrup, a dusting of confectioners' sugar, or vanilla maple butter. Store extra French Toast in an airtight container in the refrigerator for up to 3 days, reheat gently in the microwave prior to serving.

For the Vanilla Maple Butter - In a medium microwave-safe bow, melt the butter, about 1 minute on high power; or brown it by heating for about 3 minutes. To the melted butter, add the maple syrup, and whisk vigorously until combined. Heat for about 30 seconds to warm the mixture and add the vanilla and whisk to combine. Pour over French Toast. Extra syrup may be stored in an airtight container in the refrigerator for up to 1 month.

Notes

To keep vegan, use vegan butter in place of all butter and use two flax eggs in place of the eggs. To keep gluten-free, use a hearty gluten-free bread. Take care all ingredients used are suitable for your dietary needs.

http://www.averiecooks.com/2012/10/pumpkin-cinnamon-overnight-pull-apart-french-toast-with-vanilla-maple-butter.html

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Do you have a favorite French Toast recipe? Or monkey bread or pull-apart bread recipe?

Feel free to link up your favorites.

I’m not much of a pancake maker because my last pancake recipe (vegan, GF) was almost 3 years ago but I am feeling so inspired on all things bread-making.

Thanks for the entries in the two giveaways and have a great week!

Trader Joe’s Cookbook Giveaway

LeCreuset Enamaled Cast Iron Skillet Giveaway

   

112 Responses to “Pumpkin Cinnamon Overnight Pull-Apart French Toast with Vanilla Maple Butter”

  1. #
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    Natasha — October 22, 2012 at 12:30 am

    OH my god, this looks AMAZING!!

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 12:59 am

      Thank you & your nutella cheesecake looks pretty amazing as well!

      Reply

      • Natasha replied: — October 22nd, 2012 at 1:11 am

        Thanks!

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    Katherine Martinelli — October 22, 2012 at 12:42 am

    Yum yum yum!! I’m also not much of a breakfast person except on weekends and this looks amaaaazing. The perfect way to start any day :-) And I love that it’s make ahead. This would be perfect on Christmas morning! Am I thinking too far ahead?

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 12:59 am

      Not at all! I just posted last week that I am already starting holiday cookie baking. Gotta think 6+ weeks ahead as a blogger. Well, I do. That way I can test, trial, and formulate without stressing. Plus we get to eat Xmas cookies in Oct & Nov. :)

      Reply

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    Erica — October 22, 2012 at 1:39 am

    Perfect for guests! I like being able to get up and just have breakfast mostly ready. I think thats why I make so many muffins. This takes it to a whole new level!

    Reply

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    sally @ sallys baking addiction — October 22, 2012 at 2:31 am

    While I don’t have any immediate plans to make my first bread, it’s comforting to know that such a beautiful and EASY solution for a possible fail exists. A pumpkiny, juicy, moist, and cinnamon-y solution at that. What a beautiful bake Averie! I’ve been loving all your pumpkin recipes. The whole egg things really stands out to me – I cannot stand baked eggs – I love omelets and the like but baked eggs makes me squirmy – something about the spongey consistency. From the minimal prep time to all of those chunky fall apart pieces, this is one breakfast everyone should consider for the holidays! I am all about ease these days too (hence that easy fudge and bark I made recently.) Who has the time, especially with the holidays coming up?

    PS: I don’t own a crockpot. I know! I’m totally missing out.

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 4:24 am

      I own a crockpot but I use it like…once a year, maybe? I’ve lived in my current house 18+ mos and have yet to use it in this house. Ahem. I find it’s actually easier to just make what I want to make in 20 mins on the stovetop than fussing around with it for 6 hrs wondering if my settings are right on a crockpot, but that’s just me.

      And the whole thing about baked eggs – I never understood why some people put in like a half dozen, Ina Garten style, usage of eggs in some recipes. They have their place but 2 or 3 is my max in any one recipe usually :)

      Reply

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    Angela @ AnotherBitePlease — October 22, 2012 at 5:32 am

    wow this looks so good. I am putting on my mealplan for Saturday breakfast!!!

    Reply

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    Sydney @ Crepes of Wrath — October 22, 2012 at 5:32 am

    That French toast looks bananas, but I could really go for one of those strawberry jelly rolls with my coffee this morning, too! Lovely photos, as always.

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 9:15 am

      Take white dinner rolls, egg-batter and cinnamon-sugar them, and poke a hole with your finger and scoop in some jelly. The best use of a (boring little) white dinner roll :)

      Reply

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    Elaine @ Cooking to Perfection — October 22, 2012 at 5:37 am

    Oh God, this looks amazing! I made a similar pumpkin bread pudding recipe that was dangerously good. Pumpkin and maple syrup are a match made in heaven. Heck, pumpkin with just about anything is a match made in heaven! Great recipe Averie! :)

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 9:14 am

      I love bread pudding of all kinds. There is something about it…probably b/c it’s so gooey and dense. Just the way I love desserts!

      Reply

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    Abby@ Totes Delish — October 22, 2012 at 5:53 am

    Yum yum yum! I love that this is an easy night before recipe. I’m a morning person, but fancy breakfast in the morning is sometimes just too much!

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 9:13 am

      easy night before recipes are the only kind I could handle making on busy (or any) mornings!

      Reply

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    Valerie — October 22, 2012 at 6:03 am

    So irresistible!! Love the fact that you didn’t make the toast too egg-y. (You’re right, everything does taste better when it’s drenched with extra butter and maple syrup.) :D

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 9:13 am

      Everything’s better in extra butter and maple syrup – indeed. Not so much drenched in eggs. I guess I just don’t love eggs THAT much! ha! And thanks for the Pin :)

      Reply

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    Kate@Diethood — October 22, 2012 at 6:11 am

    My mouth is watering up! I would love to wake up to this french toast…who wouldn’t?! It is a whole lot better than the bowl of cereal that I’m holding right now. :)

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 9:12 am

      Trust me, I am usually not a breakfast maker either. Cereal is our speed!

      Reply

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    Paula — October 22, 2012 at 6:20 am

    I haven’t made French toast in at least 10 years–probably because of the time factor and clean up. I remember my mom making an overnight type of French toast, but the recipe called for big thick slices of bread. I like this because all the little pieces get coated in that yummy marinade! One little note about my loaf of bread. I always add a few tsp. of vital wheat gluten per loaf (Hodgson mills or Bob’s Red Mill). It’s supposed to help in the rising process and the majority of my previous breads had whole wheat flour in them (very heavy), so I do believe it helps. That could be why mine puffed up so well. I’ll try my next loaf without it and see what happens.

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 9:11 am

      I have thought about adding VWG to my dough after reading about it for wheat-based loaves. Also bought this new yeast by RedStar called Platinum which is touted as really good for wheat-breads. I havent tried it yet though. And have also been paying closer attn to water temp, knead times, flour amts, really trying to control it all much more. I need to try VWG on my next loaf.

      And like you, I havent made French toast in, oh, about 10 years. Seriously maybe when Scott and I were first married I tried to impress him? But it’s been at least a decade b/c the hassle (and same for pancakes) of the cleanup, cooking time, and all that work on a ‘lazy’ weekend morning. Not happening. But this is foolproof and the foil-lined pan makes cleanup a 1 second activity!

      Reply

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    Hayley @ The Domestic Rebel — October 22, 2012 at 6:43 am

    Oh man. Usually I’m pretty content with my yogurt-granola-berry parfait in the AM, but now I’m thinking I need to step it up a notch and whip this up. Holy moly. This blows my dinky parfait outta the water!

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 9:08 am

      Well your parfait blows my coffee out of the water, which is my usual go to :)

      Reply

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    Karly — October 22, 2012 at 6:47 am

    My word, lady. I’m eating Stove Top Stuffing for breakfast (don’t look at me like that!) and wishing I had this instead. Seriously, You outdid yourself.

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 9:08 am

      I buy 2 boxes of StoveTop per year. My husband LOVES the stuff and I buy 2 before Thanksgiving and dole them out to him and you’d think I’d just made him homemade croissants with hand-churned butter or something :)

      Reply

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    jackie @ marin mama cooks — October 22, 2012 at 7:29 am

    Hi Averie! It’s raining up here, can you believe it? Maybe it’s headed down your way next. It’s actually comforting and I’m really excited because the kids have the day off from school so we get to be cozy all day. I’m the same way when it comes to breakfast. I love to bake up a sweet for dessert and bang out a delicious lunch or dinner, but breakfast is just not my thing. If I’m going to make a breakfast treat, then it usually extends into the brunch time arena.

    This pull apart bread looks amazing and so rich and gooey, but in a good way. I unlike you would have to go out and buy the bread, because I still have not attempted any bread making. That is next on my list of things to do this winter. I want to make your English muffin loaf because Eli loves a morning English muffin and he would love that bread. I also love this recipe because it’s virtually a make-ahead breakfast treat! I love the ease and simplicity of it.

    Did you ever think that you would be the baker queen? You have come up with so many amazing recipes lately that you are blowing me away. I love coming to your site everyday to see what you have whipped up.

    Xoxo,
    Jackie

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 9:06 am

      It’s been raining here on and off all weekend. Totally a miserable food-photography weekend, among other reasons. Not a rain fan!

      Thank you for all the sweet compliments, always! And from your cake making to your soup making to popovers, that English muffin bread I posted is nearly foolproof! Just try it…all you have to lose is like 73 cents worth of flour :)

      Reply

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    marla — October 22, 2012 at 7:31 am

    Such a FUN recipe to wake up to!!

    Reply

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    Ashley - baker by nature — October 22, 2012 at 7:50 am

    This is a beautiful breakfast, Averie!

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 9:04 am

      Your pumpkin & kale salad looks pretty awesome there, too :)

      Reply

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    Ally's Sweet & Savory Eats — October 22, 2012 at 8:11 am

    Oh my…I just died, looking at this recipe. I’m thinking a perfect dish for the upcoming holidays!

    Reply

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    Erin@LawStudentsWife — October 22, 2012 at 8:50 am

    I ADORE overnight french toast recipes. I’ve really come to prefer them even over the pan-fried vareity. So moist and flavorful + minimal work in the AM (I even make my muffin batters the night before–like you, I just can’t pull it together that quickly in the morning. Plus, I’m usually starving and don’t want to wait!). This is a perfect brunch recipe too, because no one has to sit and wait for their slice to be ready. So lovely Averie. Your fam is one lucky crew to have you!

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 9:03 am

      There is nothing worse than trying to serve traditional pancakes or French toast at a brunch. The only thing more annoying and tedious for all involved would be like…a personalized omelet making station :)

      Reply

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    Dorothy @ Crazy for Crust — October 22, 2012 at 9:31 am

    This is so unbelievably crazy awesome. I love the crock pot idea – and it’s sparked some other ideas! YUM!

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 9:42 am

      Well I actually made it in the oven not a crockpot but I’ve heard of people doing sweet-bakes and sweets in their crockpots but I never use mine! I should dust it off…for some sweets. Sounds better than chili :)

      Reply

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    Charul @ Tadka Masala — October 22, 2012 at 9:32 am

    Oh my.. that looks so yumm! Love the color of these toast.

    Reply

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    Mahealani @ Beauty, Brains, and Balance — October 22, 2012 at 9:43 am

    Oh Averie, not only does this recipe look divine (I’m thinking a great Sat/Sun treat) but your photography is amazing! I love your pairing of color, it totally makes the food pop off the plate (and directly into my mouth please!).

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 10:06 am

      Thanks for the compliments on my food photography. I work as hard at it as I do on the recipes and thank you for noticing :)

      Reply

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    Jackie @ Domestic Fits — October 22, 2012 at 9:48 am

    OMG. I will be shocked if this doesn’t go viral. Love it!

    Reply

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    Jen @ Jen's Favorite Cookies — October 22, 2012 at 10:02 am

    Holy crap, this looks amazing!! I’m with you… I’d really rather not spend my morning standing in front of the stove flipping french toast. I’m definitely trying this.

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 10:05 am

      The mom (or the one cooking the french toast or pancakes) usually doens’t get to relax…b/c right about the time they’re all done, everyone’s done eating, and it’s time to start…all the dishes! None of that with this recipe!

      Reply

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    Ala — October 22, 2012 at 10:08 am

    You were right–my heart went a-flutter when I saw this after spending so much time in the kitchen making my own pull-apart breads. I love it when we’re in kitchen sync! I’ve been making mine as a dessert loaf, but pumpkin pull-apart bread a la French toast sounds wonderful.

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 12:16 pm

      I still need to make a traditional pull apart bread, but this version was so much fun!

      Reply

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    Heather (Where's the Beach) — October 22, 2012 at 10:22 am

    I loved French toast as a kid. It wasn’t a fancy recipe or anything. I did start adding in cinnamon and vanilla to the eggs before dipping the bread in. I thought that was pretty smart. I made them for my sister and myself pretty much every weekend.

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 12:16 pm

      I think it’s awesome you were in the kitchen cooking for you and your sister when you were growing up…with cinn & vanilla included, no less :)

      Reply

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    Cassie | Bake Your Day — October 22, 2012 at 10:45 am

    Pull apart french toast is a fabulous idea. This is so fun!

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 12:15 pm

      Can we trade – this toast for your bread bowls? GORGEOUS!!! I am about to go make a loaf of bread with the Platinum Yeast…right now!

      Reply

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    KatieDid — October 22, 2012 at 11:20 am

    I’m just so impressed with your blog lately I can barely stand it. Funny you mentioned your tattoo because I’ve been all over pinterest lately looking at tats and even went back to your old posts to look at yours again and it’s just gorgeous. So curious what you added!

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 12:14 pm

      Thanks, Katie. I am impressed with your crossfit lately..Fierce!

      Reply

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    Meagan @ Scarletta Bakes — October 22, 2012 at 11:21 am

    Wow – this pull apart bread looks absolutely AMAZING. So ooey and gooey, just like I like it! And the pumpkin and spices make it perfect for the season. Another home run!!

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 12:14 pm

      Thanks my friend – the best part is that it was easy and no cleanup is required, i.e. no standing around getting grease burns flipping pancakes or french toast only to turn around 2 secs later and….clean up the messy kitchen!

      Reply

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    Ashley @ Wishes and Dishes — October 22, 2012 at 11:52 am

    This looks amazing! Would be perfect for a holiday breakfast:)

    Reply

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    Laura (Tutti Dolci) — October 22, 2012 at 12:02 pm

    Where do I dive in? This looks divine!!

    Reply

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    Anna @ Crunchy Creamy Sweet — October 22, 2012 at 1:02 pm

    This breakfast would get me out of bed in a flash! And I’m not a morning person. Another winner, Averie!

    Reply

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    Ed — October 22, 2012 at 1:47 pm

    Wow that recipe looks good…I like the set it a forget it part of the recipe and I bet it smells fantastic in the morning when u wake up!

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    Katie — October 22, 2012 at 2:46 pm

    I never crave foods like this and I am rarely even in the company of them, but just yesterday (!!) my mom made a plate of monkey bread – or pull apart or whatever you want to call it – and the warm, gooey, cinnamon-sugary goodness was too much for me. I tried it and it was so delicious.

    I’m sending my mom a link to this page because I know everyone will love this recipe on Christmas!

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    Hannah — October 22, 2012 at 3:06 pm

    This is the stuff that sweet autumnal dreams are made of! Looks perfectly gooey, sticky, and comforting. :)

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    vanillasugarblog — October 22, 2012 at 3:28 pm

    I know that I love you for all your fabulous creations but now I really love you because I see pulp-loaded OJ on the table. One of my all time favorites. My all time favorite snack is organic OJ loaded with as much pulp as I can find!

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 3:29 pm

      That’s a jigger of maple-vanilla butter (with browned butter). You’re probably seeing the flecks of it! In the pics, I realize my little jiggers look, to scale, quite huge. In reality they were large, but shot glass (reasonable) size :)

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    Cara's Healthy Cravings — October 22, 2012 at 4:28 pm

    I bet your house smelled amazing when this lovely creation was ready! Delicious as always!

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    kris — October 22, 2012 at 5:42 pm

    i was so excited to for this recipe! – and omg, it looks absolutely delicious. sticky, sweet, gooey, warm, everything i want for breakfast! or lunch. or dinner… ;)

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 6:37 pm

      This is a total breakfast-for-dinner recipe for cold winter nights!

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    Laura Dembowski — October 22, 2012 at 5:54 pm

    That looks incredible! That’s a great way to start any morning. When I have to be somewhere I can never get myself together to have breakfast like in the movies. A granola bar is about as good as I can do.

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 6:36 pm

      Coffee. Or like..grapes. That’s about as much as I do for myself and Skylar gets cereal usually!

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    Erin @ Dinners, Dishes and Desserts — October 22, 2012 at 6:17 pm

    Dang! This is one amazing breakfast! I am not much of a morning person, but I love the IDEA of a big breakfast. It almost never happens, but for this it might. Great for Thanksgiving!

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 6:36 pm

      I keep seeing your cookies and desserts all over the food sites…congrats. And you make me hungry a lot!

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    Christine (The Raw Project) — October 22, 2012 at 7:21 pm

    This looks like a perfect weekend breakfast – yum. You are creating some awesome fall recipes, love it!

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    Jess — October 22, 2012 at 7:24 pm

    What a great way to wake up and put old bread to good use!! I bet it smells awesome! And great use of old bread.

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    Jennifer @ Peanut Butter and Peppers — October 22, 2012 at 7:44 pm

    Oh Averie, this looks amazing! I love it!!

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    Michele Sparrow — October 22, 2012 at 8:53 pm

    Growing up, french toast was my favorite breakfast. I always wanted it. To this day, when I look at a food blog for the first time, I always look to see if it has a french toast recipe and if it looks YUMMY to me. I love that you put up a breakfast recipe and french toast at that. This looks like a meal worthy of guests! Christmas and Thanksgiving morning would be the perfect time to share this with loved ones and even though it is “easy” in the morning, the effort put in the night before makes it that special. This looks so good – WOW!

    I am one of those moms that creates french toast, pancakes, waffles, omelets, muffins, etc. on weekday mornings. LOL! I get up super early though and I love putting those yummy breakfasts in front of my guys before they leave for school. I think they like it, too! ;-) Now, when it is dinner time and I have been running around like a chicken with my head cut off all day? Bring on the easy recipes!

    Reply

    • Averie @ Averie Cooks replied: — October 22nd, 2012 at 11:33 pm

      I love that you have French toast as a criteria of sorts for the blogs you go to. I love that you love French toast THAT much that it’s your barometer. Gosh, thank for sticking around all these years with me b/c I had none til today!

      And I also love that you are one of those people who make really nice breakfasts. I was actually thinking about you when I was typing this post b/c I knew that you ARE that person! :)

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    Ellen — October 22, 2012 at 10:14 pm

    Mmmmmmmm, carb-fest! With pumpkin. Kick-arse.
    I don’t make much French toast, though I am a fan of waffle-ing it:
    http://scrumptiousgruel.wordpress.com/2012/03/15/waffle-week-day-4-housewife-waffles/

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    Christina @ The Beautiful Balance — October 22, 2012 at 11:24 pm

    YUM! Gooey, fall spices, and vanilla maple butter!? Genius.

    Bread fails? I have never heard of such a thing….. :P

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    Chung-Ah | Damn Delicious — October 22, 2012 at 11:52 pm

    I’m all for doing as little as humanly possible during the mornings too! There’s just not enough time in the day to get to work in the morning! But this breakfast here is definitely the start to the best breakfast ever! And that vanilla maple butter is just the icing on the cake!

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    Jen @ Savory Simple — October 23, 2012 at 4:47 am

    What a fun breakfast idea!

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    Elizabeth@ Food Ramblings — October 23, 2012 at 5:22 am

    This is going on my must cook list!

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    Ranelle — October 23, 2012 at 5:59 am

    Whoa, this looks dangerously delicious! Definitely making this on Thanksgiving morning!

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    Alexis @ Hummusapien — October 23, 2012 at 8:31 am

    You have by far the most BEAUTIFUL pictures ever!! I want to eat this right off the screen! I bet this would be very well-received at a brunch I have coming up…

    Reply

    • Averie @ Averie Cooks replied: — October 23rd, 2012 at 10:31 am

      Thanks for the kind words on my photos, Alexis! And yes, this is a perfect brunch recipe and even better that you don’t have to stand in front of the stove flipping french toast or pancakes while your guests are off chatting!

      Reply

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