Pumpkin French Toast Casserole
 
Makes 6 to 8 servings
Ingredients
  • 1 (16-ounce) loaf Japanese milk bread, cut into 1-inch cubes
  • 1½ cups heavy whipping cream
  • 1¼ cups whole milk
  • 6 large eggs
  • 1 cup canned pumpkin
  • ½ cup firmly packed light brown sugar
  • ¼ cup maple syrup, plus more to serve
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt
  • 1 cup chopped pecans
Instructions
  1. Lightly spray a 13x9-inch ceramic baking dish with baking spray with flour. Arrange bread cubes in a single layer in prepared pan.
  2. In a large bowl, whisk together cream, milk, eggs, pumpkin, brown sugar, maple syrup, and vanilla until combined. Whisk in pie spice and salt. Pour over bread cubes, gently pressing to make sure everything is submerged. Cover and refrigerate for at least 4 hours or up to overnight.
  3. Let casserole stand at room temperature while oven preheats.
  4. Preheat oven to 350°.
  5. Top casserole with pecans, and cover with foil.
  6. Bake for 25 minutes. Uncover and bake until center is set and an instant-read thermometer inserted in center registers at least 180°, about 30 minutes more. Let cool for 10 minutes. Serve warm with maple syrup.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/pumpkin-french-toast-casserole/