Baked Pumpkin French Toast Casserole

By á-34663

Ingredients

• 6 -(1 inch)slices French bread cut into 1 inch chunks
• 6 -(1 inch) slices pumpernickel bread cut into 1 inch chunks
• 4 slices cooked bacon, cut into 1/2 inch pieces
• 1/2 cup nuts:pecans or walnuts
• 8 eggs
• 1 cup canned pumpkin puree
• 3 cups half and half
• 2 Tbl brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• maple syrup

Preparation

Step 1

Add bread pieces, bacon, and pecans to a large baking dish 13x9 .
In a large bowl, combine eggs, pumpkin puree, half and half, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt.
Pour egg mixture over bread, making sure they are evenly covered. Press the bread down slightly to help the bread absorb the egg mixture. Cover with aluminum foil and refrigerate 8 hrs or overnight.
The next day, preheat the oven to 350 F.
Bake covered for 40 minutes and then uncovered for 20 minutes, or until the center is set and top is puffed and golden brown. Serve warm with a drizzle of maple syrup.