Pumpkin French Toast Casserole
(original recipe here.)
Preheat oven to 350 degrees and grease a 9×13 inch pan.
1 t vanilla
2 t cinnamon
1/2 t cloves
1/4 t nutmeg
1/4 t ginger
2 T white sugar
1/4 c milk
1- 15oz can pumpkin puree
~Mix all the above ingredients into a large mixing bowl.
~Cut up a 2 lb loaf of French bread into 1/2 inch cubes.
(I have an old standby recipe that I use for my French bread and so I always make it fresh. But, you could also use store bought or even a loaf of Texas toast bread.)
~Place the bread into the pumpkin mixture and toss until the bread is well coated.
~Pour into prepared baking pan.
~Mix together the following in a small bowl, until crumbs form.
1/3 c brown sugar
1/2 t cinnamon
2 T flour
1 1/2 T butter, softened butter.
~Sprinkle over the top of the bread.
Bake 30-40 min or until golden brown and knife inserted comes out clean.
This was a huge hit with all my guys. I served it with big mugs full of fruit smoothies. The combination of the pumpkin and spices was perfect! It wasn’t icky sweet like some french toast casseroles can be. There was very little left. My boys kept going back for more and if my youngest son, who has been sick, had joined us for dinner I’m sure they would not have been a single crumb left. It’s that good!