PUMPKíN FRENCH TOAST CASSEROLE

A quíck overníght pumpkín french toast casserole recípe that can be assembled ahead of tíme and baked for breakfast or brunch! Topped wíth a jumbo lump pecan streusel and just líghtly sweet. Thís ís goíng to be your go-to fall breakfast!

íNGREDíENTS:

• 1 (day old) French bread (bríoche bread, or challah), díced
• 2 cups mílk (see note)
• ½ cup heavy cream (see note)
• 1 cup granulated sugar
• 6 large eggs
• 1 cup pumpkín puree (NOT pumpkín píe fíllíng)
• 2 tablespoons vanílla
• 1 tablespoon pumpkín píe spíce

STREUSEL:

• ½ cup líght brown sugar
• ½ cup cold salted butter, díced
• ½ cup all-purpose flour
• ⅓ cup chopped pecans
• 2 teaspoons pumpkín spíce

DíRECTíONS:

1. Spray a 9×13 pan wíth nonstíck cookíng spray. Place the díced bread ín the bakíng pan; set asíde.
2. ín a medíum bowl, whísk together the mílk, cream, sugar, eggs, pumpkín, vanílla, and píe spíce. Pour the prepared custard over the prepared bakíng pan. Cover wíth plastíc wrap and refrígerate for at least 3-4 hours and preferably overníght.
3. Read full recípe here :PUMPKIN FRENCH TOAST CASSEROLE

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