A Specialty of the House
Pumpkin Spice French Toast Casserole
1 loaf French bread, torn into chunks or cubed
6 large eggs
2½ cups milk
1 cup pumpkin puree
¾ cup sugar
2 tablespoons vanilla extract
1½ teaspoon pumpkin pie spice
1¼ cups flour
¾ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
8 tablespoons butter
1 cup pecans/walnuts, chopped
Tear or cube the French bread and place in a greased 9×13 casserole dish.
Combine eggs, milk, pumpkin puree, sugar, vanilla extract and pumpkin pie spice to form a custard. Whisk until smooth.
Pour pumpkin mixture over the bread, making sure to gently press down on the bread to soak as much as you can.
For the brown sugar crumble, mix flour, brown sugar, cinnamon, nutmeg and salt.
Add butter and work it into a flour mix with your fingers or fork until crumbly with pea-sized bits of butter. Mix in the nuts.
Cover both and refrigerate overnight.
To bake, sprinkle the crumble over the top of the casserole and bake at 350 degrees F for 45 minutes or until set. A knife inserted in the center should come out clean.
Let it rest 10 minutes before serving. Serve warm.
(Recipe from The Cooking Jar)