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Coconut Pumpkin Ale Overnight French Toast Bake

Print Recipe
Servings 6 servings

Ingredients
  

  • 1 loaf 1 lbs Challah or Brioche bread, cut into cubes
  • 5 large eggs
  • 1 can 400 mL full fat coconut milk
  • 1 cup 226g pumpkin ale, brown ale, or winter ale
  • 1 tsp vanilla extract
  • ½ cup 122g pumpkin puree
  • ¼ cup 55g brown sugar
  • 3/4 cup 150g white sugar
  • 1 ½ tsp 6g pumpkin pie spice*
  • ½ tsp 3g salt
  • maple syrup or whipped cream for serving, optional

Instructions
 

  • Add the bread cubes to an 9x13 baking dish.
  • In a large bowl whisk together the remaining ingredients. Pour over the bread.
  • Cover and refrigerate overnight.
  • Preheat oven to 350. Bake until the top is lightly springy and appears to have puffed in the center, about 35-45 minutes.
  • Slice and serve warm with whipped cream or maple syrup.

Notes

(*For homemade pumpkin pie spice 3/4 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground allspice)