Comments on: Pumpkin Crumb Cake – YUMMM!

By: Sarah

Sarah — Wed, 07 Dec 2011 19:53:51 +0000

Hi! I found this recipe on Pinterest, and I just made this cake, and I have to say, it’s DELICIOUS! So very moist and just the perfect amount of sweetness! Thank you very much for this recipe!

Sarah

By: Sandy

Sandy — Thu, 01 Dec 2011 17:07:19 +0000

We LOVE this cake! thank you, Christy!! I have made it about 6 times the past month, took it to two get togethers and everyone loved. I made it for Thanksgiving, and due to too many desserts, I had leftovers. Decided to put it my family’s favorite Overnight French Toast bake and I think I will always have to make your cake now!! It was TOO good! I added a few leftover dinner rolls as I did not have enough cake to the bottom of my dish, 2″inch pieces of the cake and the milk and half-and-half.I skipped the cinnamon and nutmeg and justI sprinkled a little pumpkin pie spice on top and baked for 40 minutes, added the topping (I used walnuts this time) and baked 10 more minutes. YUMM!!

Subject: Overnight French Toast (our family’s favorite breakfast bake, a Christmas favorite)

Overnight French Toast

Loaf of French bread
6 large eggs
1-1/2 cups milk
1-1/2 cups half-and-half
1 tsp vanilla
1/8 tsp nutmeg
1/2 tsp cinnamon
6 Tbsp. butter, softened
1 cup light brown sugar, packed
2 Tbsp. dark corn syrup
1 cup coarsely chopped pecans

1. Cut bread into 1-inch thick slices. Fill heavily greased 9-inch square baking pan to the top with French bread slices.

2. In a bowl, combine eggs, milk, half-and-half, vanilla, nutmeg, and cinnamon. Pour mixture over bread slices. Cover and refrigerate overnight.

3. Combine butter, brown sugar, and corn syrup and mix well. Stir in pecans. Spread evenly over bread.

4. Bake are going 350 degrees for 40 minute until puffy and golden. Let stand 5 minutes before serving.

**NOTE: This method results in a custardy product, much like bread pudding. My family prefers it a little drier so I do not put the topping on until the last five minutes. This is a great dish for breakfast for overnight guests, serve with sausage and fresh fruit. A family favorite!

By: Thanksgiving Menu Bonanza 2010 | Southern Plate

Thanksgiving Menu Bonanza 2010 | Southern Plate — Mon, 07 Nov 2011 14:49:27 +0000

[...] Pumpkin Crumb Cake (Cookbook p.130) [...]

By: Christy Jordan

Christy Jordan — Mon, 31 Oct 2011 14:14:25 +0000

You just made my day Traci!!! I am so glad it was such a hit and everyone enjoyed it!!

By: traci jo

traci jo — Sun, 30 Oct 2011 23:53:50 +0000

Oh Christy! What would I do without your delicious recipes? I hope that sad day never comes. I made this for a family get-together and it was a HUGE hit with adults and kids alike. So, I’ll be making it again for a Halloween get-together. It’s so delicious! You are wonderful and so are your recipes. Thank you mucho!

By: Bonnie

Bonnie — Sat, 29 Oct 2011 03:49:09 +0000

I am going to make this tomorrow! It sounds prefect for this fall weather we are having.

By: Christy Jordan

Christy Jordan — Mon, 17 Oct 2011 16:40:05 +0000

YAY! So glad to hear you liked it Sandy!!!

By: Sandy

Sandy — Fri, 14 Oct 2011 09:28:55 +0000

YUMMY, YUMMY, YUMMY!! Made it exactly as the recipe called and it was a big hit!! Thank you!!!

By: Karen

Karen — Wed, 12 Oct 2011 20:42:27 +0000

Made this this morning to go with lunch and just had a sliver for an afternoon snack. Definitely a keeper.

By: JoAnnW

JoAnnW — Fri, 30 Sep 2011 12:25:54 +0000

It seems there was a problem with the pumpkin crop this year due to Hurricanes, I suppose that’s the reason the price went up.

I can’t wait to make (and more importantly eat) this cake.

Thank you again for sharing…..LYB