Grease a 13×9 casserole dish. Place cubed bread in dish.
In a bowl, combine pumpkin puree, eggs, milk, brown sugar, vanilla and seasonings. Whisk until smooth and fully combined. Pour on top of the cubed bread.
Refrigerate overnight or at least 6 hours.
Bake at 375 degrees for 25 – 30 minutes, until lightly browned and set. If desired, sprinkle pecans and brown sugar on top of the baked French toast 5 minutes before cooking time is finished.
Notes
The baked French toast is so full of flavor that it does not need any syrup at all. It’s perfect served as is. Also, I listed the garnish as optional because it’s not needed for that great taste. However, both my husband and I agree that it really enhances the texture, so much so that my husband feels it’s a necessity.I am not yet ready to give up all this pumpkin eating that’s been going on in our kitchen. So if you have any great pumpkin ideas or recipes to share with me, I’d definitely love to hear them!