This is DELICIOUS!!! Perfect for fall time. Plus, I absolutely love anything pumpkin, so I was in Heaven.
- 3 1/2 – 4 1/2 cups 1-inch bread cubes (depending on type of bread)
- 7 large eggs
- 2 cups milk (any kind)
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree- which is what I used)
- 3-4 tablespoons brown sugar for topping
- nuts, like pecan or walnuts (optional)
- Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.
- In a large bowl, whisk together eggs, milk, vanilla and pumpkin butter until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
- In the morning, preheat oven to 350 degrees, uncover and top with brown sugar and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
- Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.
Notes from original pinner:
"I HIGHLY recommend using pumpkin butter as it has a concentrated pumpkin flavor and is much sweeter than puree. But if using puree instead of butter, it’s important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and a little agave nectar, brown sugar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you’re going for. I used 2%, but use skim or low-fat for a lighter recipe. Alternatively, use non-dairy such as soy or almond."
Gluten free: use a gluten free bread, I just used my Udi's sandwich bread.
Recipe and photo found on foodgawker.com