Pumpkin French toast casserole

Ray

1 loaf day old French Bread cubed

1 ½ cups milk

1 cup half-and-half cream

1 cup unsweetened pumpkin puree

¾ cup brown sugar

6 large Eggland's Best eggs

1 tablespoon vanilla extract

1 tablespoon pumpkin pie spice

subheading: FOR THE STREUSEL:

¾ cup all-purpose flour

½ cup brown sugar

½ cup pecan pieces

2 teaspoons cinnamon

5 tablespoons butter melted

Lightly grease a 9x13 inch pan and place bread cubes in it.

In a mixing bowl, combine the milk, cream, pumpkin, brown sugar, eggs, vanilla, and pumpkin pie spice. Pour over the bread cubes. Cover with plastic wrap and place in the refrigerator overnight or at least 3 hours.

When ready to bake, preheat the oven to 350 degrees F.

Combine all streusel ingredients and mix until crumbly. Sprinkle over the bread cubes and then bake for 50 to 60 minutes or until golden brown and set. Sprinkle with powdered sugar and serve topped with maple syrup.

Page footer