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Pumpkin French Toast Bake
Reviews:
October 15, 2011

This was a really great addition to a brunch menu. It was perfectly spiced and not too sweet, but just sweet enough to not need syrup. The crumb topping is an extra special touch. I found I liked it best with just a dollop of fresh whipped cream to complement the spicy pumpkin flavor. I didn't have Texas toast and substituted a loaf of regular sandwich bread, which when cubed equaled about 8 cups. I also took the crusts off first. The only minor issue was with mixing everything in the baking dish - that caused it to stick to the dish. I would recommend stirring the pumpkin mixture in a large bowl and adding the bread cubes to the bowl to mix, then pouring it all in the baking pan.

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