Bread cubes are soaked overnight in a pumpkin spice custard then topped with a streusel topping, creating a rich Pumpkin French Toast Casserole better than any Spiced Latte on the market.
2tablespoonssoftened buterplus more for butter pan
½teaspooncinnamon
Instructions
Butter a 2 quart casserole dish. Place cubed bread in the preapred casserole dish.
Mix together milk, pumpkin, eggs, cinnamon, ginger, nutmeg, maple syrup, and salt together. Pour over bread and toss bread together until evenly coated with custard (I used my hands.)
Cover and refrigerate overnight.
In morning, preheat oven to 350 degrees.
Prepare streusel by crumbling oats, brown sugar, cinnamon and butter together. Sprinkle over top of casserole.
Bake for 40-45 minutes or until lightly browned.
Allow to cool slightley and serve with syrup if desired.
Notes
Leftovers can be stored for 3 days in the refrigerator. For best results, allow at least 2 hours of soaking BEFORE baking, if you can not wait overnight.