Baked Pumpkin Toast

Baked Pumpkin French Toast is the perfect overnight casserole for fall. I use spicy pumpkin butter to add the rich, deliciousness of the season.

I would be sharing a photo of the entire pan .... sadly, I neglected to snap a shot before we inhaled our breakfast. One piece was all that remained. I combined a few recipes to achieve the look and flavors I wanted, the result was pretty tasty. Pumpkin anything is hubby's favorite and I try to find new ways to include that yumminess for him. I like to use Portuguese bread for overnight breakfast casseroles. The dense bread and hard crust hold up better than light French bread.

Baked Pumpkin French Toast

Ingredients

• 5 1/2 - 7 1/2 Cups cut into 2-inch cubes

• 7 large eggs

• 2 cups milk - I use canned, nonfat

• 1 tsp vanilla extract (homemade ... another day)

• 1 1/2 tsp pumpkin pie spice

• 1/3 cup pumpkin butter

• For Topping

• 1/2 cup all-purpose flour

• 1/2 tsp pumpkin pie spice

• 4 Tablespoons brown sugar

• 1/4 cup butter

Instructions

1. Fill a lightly greased 9x13 pan with bread cubes.

2. Whisk together eggs, milk, vanilla, spice, and pumpkin butter in a large bowl until well combined.

3. Pour over bread, flip bread to thoroughly coat, cover and refrigerate overnight.

4. Preheat oven to 350 degrees.

5. Prepare topping by combining flour, 1 tsp. Spice, brown sugar, and butter.

6. Flip bread and sprinkle with topping.

7. Bake for 35-45 minutes or until golden and the knife comes out clean.

8. Serve immediately with maple syrup.