Pumpkin French Toast Bake – Overnight Prep for a Cozy Breakfast

Ingredients

• • 6 ⅞ cups cubed pumpkin bread
• • 4 ⅞ large eggs
• • 2 ⅞ cups whole milk
• • 1 ⅞ cup canned pumpkin puree
• • ⅞ cup brown sugar
• • 1 ⅞ tsp ground cinnamon
• • ⅞ tsp ground nutmeg
• • ⅞ tsp ground cloves
• • ⅞ tsp salt
• • ⅞ cup melted butter

Instructions

1. 1

   Cut leftover pumpkin bread into 1-inch cubes. You'll need about 6 cups total.

2. 2

   In a large bowl, whisk together eggs, milk, pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, salt, and melted butter.

3. 3

   Place bread cubes in a greased 9x13-inch baking dish. Pour custard mixture evenly over the top.

4. 4

   Cover and refrigerate for at least 4 hours or overnight.

5. 5

   Preheat oven to 350°F (175°C). Bake for 55-65 minutes until golden and puffed.

6. 6

   Let cool slightly, then drizzle with maple syrup and top with toasted pecans.