By Perry Mascitti / Executive Chef, Tulalip Resort Casino
Pumpkin spice gets a lot of attention this time of year, and rightfully so. The scent of this wonderful spice blend brings back memories of past holidays with family and friends. For me, opening a box of peppermint bark candy, or smelling a sage turkey roasting in the oven also trigger great memories of holidays past.
So while we’re in the midst of holiday festivities, I wanted to share this make-ahead recipe that glorifies this wonderful holiday blend of spices. My French toast casserole is layered with softened vanilla cream cheese, roasted apple slices, maple syrup and roasted chestnuts. The wonderful thing about this recipe is that it can be assembled up to three days before and popped into the oven 20 minutes before serving. After all, what is better than the aromas of the pumpkin spice as you enjoy a holiday morning? Don’t forget the pumpkin spice latte to go with it!
Make-ahead pumpkin spiced French toast casserole
For the French toast:
12 slices ½-inch-thick sandwich bread (you can use any non-herbed or non-seeded bread)
10 large eggs, whisked
1 cup milk (low-fat OK)
¼ cup pumpkin spice blend (some labels will say “pumpkin pie” spice blend)
½ cup sugar, white or brown
2 teaspoons salt
¼ pound butter
Blend all together (except butter) in a large bowl. Warm up a skillet (large enough for 2-4 bread slices) on medium heat. Add two tablespoons of butter, melt and brush it on the pan evenly. Dip 2-4 bread slices in the egg-and-cream mixture and place in the buttered pan. Brown each slice on both sides and place on a sheet pan in one single layer. Once all 12 slices are done, set aside for the next step.
For the roasted apples mixture:
(Note: a shortcut for this recipe is to buy 1 quart of prepared apple pie mixture to skip this step. But pretend I didn’t say that!)
6 apples (about 2 quarts) peeled, cored and sliced ½-inch thick. Any apple variety that is firm, crispy and mildly sweet works. Honey Crisp is great.
¼ pound butter, melted
2 tablespoons pumpkin spice blend
½ cup sugar (brown sugar is preferred, but granulated white sugar works, too)
1 teaspoon salt
Preheat oven to 375 degrees. Mix melted butter with spice, sugar and salt. Toss apples with butter/sugar mix and spread out in a single layer on an edged cookie sheet. Bake for 15 minutes or until soft and caramelized. Set aside.
For the cream cheese mixture:
1 pound cream cheese (I used Philadelphia brand, but you can use any brand), softened to room temperature.
½ cup sugar
2 sggs
2 tablespoons vanilla extract (I use pure vanilla extract, but you can use what you have on hand)
With a mixer whip all together until it becomes smooth, light and fluffy. Place in a pastry bag without a tip or a large zip-lock bag. Set aside.
For the garnishes:
2 cups nuts, slightly chopped/crushed (I use roasted chestnuts; you can use any nuts such as pecans, walnuts or hazelnuts).
1 cup maple syrup (I prefer pure maple syrup, but it’s not required)
Place the nuts on a sheet pan in a single layer and place in a 375-degree oven until browned. Monitor carefully — nuts burn super-fast in the oven!
Have the syrup on hand for the final assembly when you’re ready to serve.
Casserole assembly (Up to three days before serving):
Butter or spray the inside of a glass or metal 8”x 8” square baking pan. Start the casserole by placing 4 slices of your prepared French toast on the bottom of the pan. Cut the corner of the zip lock bag (if not using a pastry piping bag) and squeeze ⅓ of the cream cheese mixture on the French toast evenly. Add a layer of apples (use ½ of the apples). Sprinkle ⅓ the nuts and ⅓ of the maple syrup over the roasted apples. Repeat the first step for layer number two. Then repeat for the final layer without the roasted apples.
Place the pan, covered with foil, in a 375-degree oven and warm for 30 minutes. Let rest for five minutes, cut into squares and serve. Now smell the memories and enjoy!
Happy holidays!
Perry Mascitti is the executive chef at Tulalip Resort Casino. Mascitti manages nearly 260 kitchen staff, including chefs, sous chefs and cooks. He’s been at Tulalip since 2007 and has more than 30 years of culinary experience.
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