Pumpkin French Toast Bake

This time last year: Superfood Guacamole (2012)


It’s finals week. Usually during finals week I turn into a barbarian, quickly running out of clean clothes, coffee, and devolving into a sleep deprived mess that eats popcorn three meals a day because there is no other food in the house.

Shining moments, I know.

However, this year, be proud of me, I am prepared! Last night I stayed up to ungodly hours doing all my laundry, grocery shopping, and cooking up a storm! (Literally, there was flour flying around the air. God bless my patient roommates.)

Moral of the story, this weary student will not go hungry this week, and I have some delicious recipes to share with you! So, add this to your “to-cook” list. It would make for a wonderful holiday breakfast dish over the holidays!

And for all my  student friends out there, I know y’all are trolling the internet, because it’s finals week, and everything feels better than studying. So, troll on through this site, and definitely book mark this recipe! This french toast bake is worth getting out of bed for.

Happy baking, and come back soon!

love, a rented kitchen


Toast Ingredients:
  • 1 day old French bread, diced
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1 cup sugar
  • 6 large eggs
  • 1 cup pumpkin puree (Not pumpkin pie filling!)
  • 2 Tablespoons vanilla
  • 1 Pumpkin pie spice
Streusel Ingredients:
  • ½ cup light brown sugar
  • ½ cup all purpose flour
  • ⅓ cup chopped pecans
  • 2 teaspoons pumpkin spice
  • ½ cup cold salted butter, diced


1. Spray a 9 x 13 inch casserole pan with nonstick cooking spray.  Arrange the bread in the pan evenly and set aside.
2. In a medium sized bowl, mix together the remaining wet ingredients- milk, cream, sugar, eggs, pumpkin, vanilla, and pumpkin pie spice. Mix well, and pour over the bread. Cover and refrigerate for 3-4 hours, or preferably, overnight.
3. Preheat the over to 350˚F.
4. In a small bowl, mix together the brown sugar, flour, pecans, and pumpkin spice. Add in the butter, using your fingers or a fork, until small clumps form.
5. Sprinkle the streusel evenly over the toast, and bake for 45-55 minutes, or until thoroughly cooked through. Add a layer of aluminum foil over the top if the toast layer browns too quickly.
Notes and Tips!:
  • Yield: 6-8 servings
  • Source: Little Spice Jar
  • Like this recipe? Try these other dishes from A Rented Kitchen! (recipe links below photos):

Sweet Potato Crusted Spinach Quiche



I love sweet potatoes. For those of you that have been loyally following this blog for the last two years, I am aware that I sound like a broken record. Sorry.

(I’m not really sorry.)

However, the leaves have officially changed color, Halloween has come and gone, sweater weather has arrived, and all of these variables make me crave the warmth and fall flavor of sweet potatoes. Tis’ the season, right?!

Thus, when I stumbled upon this delicious gluten free recipe, which just happened to include sweet potatoes, it took all of about ten minutes before I found myself in the kitchen whipping it up.  And oooooooooh buddy, it was good.

Thus, consider this my gift to you, and get cookin’! You will be so glad you did.

Also, if you happen to share in my sweet potato fanaticism, make sure you check out the ‘vegetable’ and ‘Vegetarian Dishes’ portion of my Recipe page. It is a goldmine of sweet potato lovin’.

Come back soon!

Love, A Rented Kitchen




  • 2 Sweet Potatoes
  • Olive oil spray + 1 Tablespoon olive oil
  • 1 bunch spinach- rinsed, stems removed, and thinly sliced
  • ½ small onion
  • 1 clove garlic
  • 4 Eggs
  • 1 Cup grated mozzarella
  • 1 Tablespoon organic white miso
  • ¼ cup goat cheese
  • ¼ cup Asiago cheese (to sprinkle on top)
  • Optional:
    • Spring herbs (dill, parsley, chives) to taste
    • Sea salt and pepper to taste


  1. Preheat your oven to 400˚F and lightly spray a pie dish with a layer of oil, set aside.
  2. Rinse, peel, and thinly slice sweet potatoes (using either a sharp knife or a food processor).
  3. Arrange the sweet potato slices evenly over the bottom and up the sides of the pie pan in a crust-like fashion. Spray the tops of the potatoes with a light layer of oil and bake for 15 minutes. After the crust has baked, reduce the heat to 375˚F.
  4. Meanwhile, heat olive oil in a medium sized frying pan over medium heat. Once hot, sauté the sliced onion and crushed garlic until light brown, about seven minutes. Add the spinach and sauté until wilted, about four minutes. Drain any excess liquid from the frying pan.
  5. In a medium sized bowl, beat the eggs. Stir in the mozzarella and goat cheese, miso, herbs, and any desired salt/pepper. Then stir in the vegetable mixture until thoroughly combined.
  6. Pour the egg mixture into the potato crush, sprinkle the top with asiago cheese, and bake for 40 minutes at 375˚.
  7. Serve warm and enjoy!



Notes and Tips!:

  • Source: Fourteen Forty
  • Gluten free? Don’t forget to check out the gluten free section of this blog, found under the Recipe tab.
  • Like this recipe? Try these other scrumptious recipes from ‘A Rented Kitchen’ (Recipe links posted below photos!):

Mini Okra Frittata Cups

A few weekends ago I went to the farmer’s market with a friend, and stumbled upon a booth selling big baskets of okra. I have only had okra once in my life.  Up until this summer I could not draw you a picture of okra to save my life, and I definitely did not know how to cook it. I do love a good challenge though, so I left the farmer’s market with two peppers, one squash, and one big basket of okra.  That evening I made a light summer vegetable pasta with spices and fresh farmer’s market produce- it was delicious! I clearly underestimated how much okra was in that little basket though, because after dinner for two, I still had half the basket left.  Thus, these little okra frittata cups came into being.

This recipe was a weekday concoction that turned out much better than I thought it would. I admit, these frittata cups kind of look like little brains in this picture, however that is because I took the picture several hours after having cooked them, and they had fallen some. If you serve these okra cups immediately after cooking they will be puffed up, more like a muffin top. Do not let that discourage you though, they are delicious either way- puffed up or not.  Perfect for appetizers or as a healthy protein kick with your lunch or dinner, you have no reason not to try them. Enjoy!


  • 6 eggs
  • ½ cup skim milk
  • ¼ teaspoon back pepper
  • Several dashes of salt (as desired)
  • ½ cup seasoned bread crumbs
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried Oregano
  • 1/3 cup shredded cheese- I did about ¼ cup parmesan and a handful of Cheddar
  • 1 Tablespoon vegetable oil
  • 1 cup sliced okra


  1. Preheat the oven to 375 degrees and very thoroughly spray 2 mini muffin tins with nonstick spray.
  2. In a large pan, heat one-tablespoon oil on medium high heat, and sauté the sliced okra for five to ten minutes, depending on how crisp you like your okra.
  3. In a large bowl whisk together the eggs, milk, breadcrumbs and spices.
  4. Rinse the okra, remove the ends, and chop into thin coins.
  5. Stir the cheese and okra slices into the egg mixture, and ladle into the mini muffin cups. (You can fill each cup almost to the top!)
  6. Bake for 8- 10 minutes, or until the egg mixture puffs up in the center and the egg has set.
  7. Using a butter knife, loosen the frittatas from the muffin cups. Best when served immediately.

 Notes and Tips!: 

  • Store in a covered container in the refrigerator for up to a week. Microwave for a few seconds to heat all the way through and enjoy!
  • Suggestion- try adding crumbled vegetarian “sausage” to the mix. “Sausage” usually bakes really well with eggs and provides great flavor and protein!
  • Adapted from: Food network mini frittatas
  • If you like this recipe, you may also like my Red Pepper Quiche Cups!