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Overnight Pumpkin French Toast




Source of Recipe


Autumn in the Country 2007 Janice Miller, Huntington, IN


Recipe Introduction


Brioche bread is my favorite for this recipe. You can bake this right away, but it's best if refrigerated overnight.


List of Ingredients




15 oz can pumpkin
6 eggs, beaten
3 egg yolks, beaten
4 cups milk
1 cup whipping cream
1 1/2 cups sugar
1 tsp vanilla
1 loaf bread, sliced 1 1/2 inches thick
Garnish: Maple Syrup, whipped cream, chopped nuts

Recipe



Mix together all ingredients except bread and garnish. Arrange bread in lightly greased 13x9 inch baking pan; pour pumpkin mixture over top. Cover and refrigerate overnight. Bake at 425 for about 30 minutes. Top with maple syrup, whipped cream and chopped nuts.

Serves 6