3 1/2 cups 1-inch bread cubes
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
3-4 tablespoons brown sugar for topping
nuts, like pecans or walnuts (optional)
Cut any kind of bread into 1-inch cubes – A crusty, whole grain variety is recommended.
If using sandwich bread, use 5-7 thick slices.
Then, spread into a lightly greased 9×13 baking dish.
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 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.
Note:
* I used 2%, but use skim or low-fat for a lighter recipe. Alternatively, use non-dairy such as soy or almond. * If using pumpkin puree instead of butter, it’s important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and even a little agave nectar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor that you want.