Pumpkin French Toast Casserole

By Tracy Lauth

Yields 10

This creamy and dreamy Pumpkin French Toast Casserole is the perfect breakfast treat on a cold winter morning. Eggs, cream, and pumpkin spices are a treat for the senses.

Wake your family on Christmas morning to the smell of warm cinnamon and maple. Make the dish ahead and pop in the oven and be eating in about an hour.

Ingredients

• 3 c       Cream
• 3 T       Butter
• ½ c      Maple Sugar
• 1T        Pumpkin Spice
• 1t         Vanilla
• ¾ t       Salt
• 6          Eggs
• 15 oz  Pumpkin Puree

Instructions

1. Heat Oven to 350 Degrees.
2. Butter 18 large muffin tins, 2 Qt casserole dish, cast iron skillet, or ramekins and fill with toasted bread cubes.  Set aside.
3. In medium saucepan heat half and half and butter until melted and hot.
4. Remove from heat and add maple sugar, pumpkin spice mix, vanilla, salt, and pumpkin puree. Stir to combine.
5. In a separate bowl, whisk eggs.
6. Slowly pour half and half mixture into eggs whisking constantly.
7. Pour warm mixture over bread cubes and let stand for five minutes or until bread cubes have absorbed liquid and become soft.
8. Cover with foil and bake on sheet pan for 45 minutes.
9. Remove foil and bake 20 minutes or until puffed-up in middle and knife comes out clean.
10. Cool on wire rack.  Center will fall and settle.
11. Serve warm with a dusting of powdered sugar and top with a drizzle of real maple syrup.