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Overnight Pumpkin French Toast
  • 1/4 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 4 eggs
  • 2/3 cup evaporated milk
  • 15 ounce can pumpkin
  • 4 cups day-old bread broken into large pieces
  1. Mix together brown sugar, pumpkin pie spice, eggs and milk.
  2. Stir in pumpkin until well incorporated.
  3. Add bread pieces to a large oven-safe casserole (13x9 is good) and pour pumpkin/egg mixture over the bread. Cover and refrigerate overnight.
  4. In the morning, removed from the refrigerator and place in oven and then set temperature for 350 degrees. Bake for 35 minutes. (If using a glass casserole dish, it is imperative that you do not preheat the oven and then place a refrigerated dish in the oven, as it will shatter.)
  5. Remove from oven and serve.