What the week holds: Pumpkin Pecan French Toast Bake

Baked French toast makes the house smell so wonderful...

Every other year I fix it for Christmas morning, but not this last year.  However, cleaning out the fridge and pantry this week I found everything I needed to make one for Brinner - breakfast for dinner.  I used an old recipe and made it a bit different!

Pumpkin Pecan French Toast Bake

1/2 loaf cinnamon bread (or whatever loaf you are trying to use up!)
7 large eggs
2 c. milk
1 t. maple or vanilla extract
1 1/2 t. ground cinnamon
1/2 can pumpkin puree
1/4 c each white and brown sugar
3 T butter, cold and sliced
Nuts (optional)

 Cube up the bread and lay it in a 13x9 greased casserole dish.

 Mix the eggs, milk, vanilla extract, cinnamon, and pumpkin well.  Pour over the cubes.

 Don't worry - I will find a use for the rest of this can of pumpkin!

 Mix the sugars well, and sprinkle over the cubes and eggs combo.

 Dot with butter.

 

 Then sprinkle on the pecans.

Place a piece of saran wrap on top and smush it down.  This will encourage the bread cubes to stay submerged in the egg mixture.  Refrigerate overnight.  (I made mine early in the day so we could have it for dinner) 

Bake at 350 for 45-50 minutes.  Let cool and slice.  You can serve this with syrup, since it ends up only mildly sweet.

We had ours with bacon for a Monday dinner that everyone gobbled up!  

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