Pumpkin French Toast Bake

I have another new breakfast recipe for y'all!! After last week's Pumpkin Chocolate Chip Baked Oatmeal, I still had half a can of pumpkin left that I didn't want to go to waste. I know I've pinned lots of pumpkin dishes, so I went through all my pins until I found one that didn't need a full can of pumpkin. I was really excited when I found this Pumpkin French Toast Bake because my last French Toast Bake was ahhhh-mazing.

The recipe comes from Minimalist Baker. I slightly adapted the original recipe which includes pumpkin butter that I would love to try next time.

What I used...

1 Loaf of White Mountain Bread
2 cups Unsweetened Almond Milk
5 Large Eggs
Half can of Pumpkin Puree
1 tsp Vanilla
1 3/4 tsp Pumpkin Pie Spice
Brown sugar for topping

What I did...

Cut (or rip apart like I did) your bread into 1 inch chunks and place in a 9x13 dish. Whisk together your milk, eggs, pumpkin puree, pumpkin pie spice and vanilla. Slowly pour your mixture over your bread. Smush down any pieces that are not covered. Cover your dish (I used Press n Seal wrap) and store in your fridge overnight.

In the morning, uncover your dish and top with extra pumpkin pie spice and a generous amount of brown sugar. Place in the oven at 350 degrees F for 45 minutes.

Serve while warm. I'm not a fan of syrup or a lot of honey so I didn't pour anything over my piece, but if you are a fan I'm sure that extra boost of sweetness would taste awesome.

I served mine with a few pieces of bacon...yum! One thing I will say about this dish, while delicious, it wasn't as sweet as I would have liked. However, when I was looking back at the original recipe she says to add some brown sugar or honey to your mixture to sweeten it up if you are using pumpkin puree instead of pumpkin butter. Live and learn right?!?!