A Recipe: Pumpkin French Toast Bake

I took my husband to Costco for the very first time in his life, and we came home with breads of various shapes and sizes - more than we knew what to do with.

I decided to throw together a quick french toast bake with what was left of it yesterday morning, and today we enjoyed it for breakfast.

The boys were delighted with it, and I was able to make it in about 15 minutes, so certainly a winner for our family.

I am going to do my best to share the recipe here, but please know, I am more prone to measuring with my eye than with an actual measuring cup, so feel free to adjust things as you feel is needed.

Pumpkin French Toast Bake

French Toast Bake:

• Crusty bread torn into bite-sized pieces (enough to fill a 9x13 pan)

• 8-10 Eggs

• 3/4 C Milk

• 1 1/2 t Cinnamon

• 1/4 c Real Maple Syrup

• 1/2 c Pumpkin

• 1 t Vanilla

Cream Cheese Topping:

• 1 block Cream Cheese

• 1/4 c Heavy Cream

• 1/4 c Powdered Sugar (Can add more if you like it sweeter)

• Maple Syrup for Drizzling

To Make:

Tear or cut the bread and place it in a greased 9x13 pan.

Mix together the eggs, milk, cinnamon, maple syrup, pumpkin and vanilla and pour over the bread mixture. You may want to stir it up a bit to ensure everything has been covered.

Cover the pan and place it in the fridge overnight.

Bake covered the next morning at 350 for 15-20 minutes covered with foil and 5-8 minutes uncovered.

Mix the cream cheese topping ingredients in a mixer until smooth and fluffy.

Serve warm and top with a drizzle of Maple Syrup and a spoonful of Cream Cheese Topping.

I hope you enjoy it as much as we did!