Pumpkin French Toast
5 1/2 – 7 1/2 cups 1-inch bread cubes (I filled a 9x13in pan w/ French bread)
7 large eggs
2 cups milk
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/2 cup pumpkin puree
3-4 tablespoons brown sugar for topping
In a large bowl, whisk together eggs, milk, vanilla, pumpkin and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight (or for a good amount of time).
In the morning, preheat oven to 350 degrees, uncover and top with brown sugar. Bake for 35-45 minutes or golden brown and no longer wet.
Serve immediately with maple syrup, or a little cream cheese mixed with brown sugar. Store leftovers in the refrigerator covered for up to a week.