5 ½ C. hearty bread, cut into 1” cubes
7 large eggs
1 cup non-fat milk
1 c. half and half
1 tsp vanilla extract
1 tsp cinnamo
½ tsp nutmeg
½ tsp ground cloves
¾-1 c. pureed pumpkin
Topping: 4 T. brown sugar mixed with ½ c. chopped pecans
Spray 9”x13” glass pan with cooking spray. Spread bread cubes in pan. In a large bowl, beat eggs until frothy. Add milks, vanilla, pumpkin and spices. Whisk, blending until well combined. Pour over bread and lightly push bread down into mixture until all is covered. Cover and refrigerate overnight.
Remove casserole and set out at room temperature for 15 minutes. Meanwhile, preheat oven to 350 degrees. Sprinkle topping on French toast. Bake for 35-45 minutes until browned. Serve with maple syrup. Makes 10-12 servings.