Pumpkin French Toast Bake

"You can't stay in your corner of the forest waiting for others to come to you. You have to go to them sometimes." - AA Milne

I finally hosted my first gathering at my new apartment. I realize that I've lived here for about 3 months, but I'm a nester and it took me that long to be satisfied enough to have people over.

This was my first attempt at a baked french toast. It was actually quite good. So good, in fact, that I got no pictures of it in the process or after it came out of the oven. This was the last remaining piece when all the guests had gone so I tried to take a picture of it. It's a terrible picture, that's what I'm trying to say.

The best thing about baked french toast is that it is something that can be prepared the previous day, leaving plenty of time for other preparations the day of the brunch.

Well, without further ado, my only pumpkin-flavored treat of this year so far...

Pumpkin Baked French Toast

Ingredients:

• 5 large eggs

• 1 cups of milk (I used almond, use whatever you want)

• 1 tsp vanilla

• 2 tsp pumpkin pie spice

• 1/2 cup pumpkin (can)

• 3 tbsp brown sugar (sprinkled on top)

• pecans, walnuts, or raisins (optional)

• 4 cups bread cubes*

Instructions

1. *Cut bread into 1 inch cubes. This depends heavily on what kind of bread you use. I used a crusty bread because I like a less soggy french toast. If you used sliced sandwich bread, I'd recommend using less of the liquid mixture.

2. Grease a 9x13 baking pan. Line the bottom with bread cubes

3. Whisk eggs, milk, vanilla, pumpkin, and spices into a large bowl. Pour over bread and push down.

4. Cover with plastic wrap and refrigerate overnight

5. When ready to bake, preheat oven to 350 degrees. Top french toast with brown sugar and any additional toppings. (I threw on some cinnamon and allspice here)

6. Bake 40-45 minutes until top is browned and bread is not wet.

7. Serve warm with syrup.

#brunch #frenchtoast #fall