Pumpkin French Toast

by

Ingredients

  • 1 loaf cinnamon swirl bread (we like Martin’s, Pepperidge Farm or Thomas’)
  • 8 large eggs
  • 1 can (12 ounces) evaporated milk
  • 1 cup canned pumpkin
  • 2/3 cup packed brown sugar
  • 1/2 cup 2% milk
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • Maple syrup

Directions

  • Cut each slice of bread into quarters.
  • Arrange bread in a greased 13×9-in. baking dish.
  • In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, milk, spices and salt.
  • Pour over top. Refrigerate, covered, overnight.
  • Preheat oven to 350°.
  • Remove casserole from refrigerator while oven heats.
  • Bake, covered, 40 minutes.
  • Uncover; sprinkle with pecans.
  • Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean.
  • Let stand 5-10 minutes before serving.
  • Top with maple syrup to serve.