I may have gotten a little carried away over the holidays when it came to buying canned pumpkin. The last two years there was a canned pumpkin shortage and I didn’t want to run out of it in the middle of the year when there are no cans of pumpkin in the grocery store.

Now I find myself with a large stockpile of canned pumpkin, just in case. We make Pumpkin Chocolate Chip Muffins and Cookies regularly. But I wanted to change it up a little! Here is a fun new recipe I encourage you to try.

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Pumpkin Spice French Toast Bake

Pumpkin spice and french toast is a match made in heaven!

Prep Time10 minutes minutes

Cook Time45 minutes minutes

Servings - 4 servings

Ingredients 

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• 1 French bread loaf torn into one inch pieces
• 1 tsp cinnamon
• 1 tsp each of ginger, allspice and nutmeg
• 8 eggs
• 1/2 cup milk
• 3/4 cup canned pumpkin
• 2 tbsp maple syrup
• Powdered sugar or maple syrup for serving
• Side of fresh fruit

Instructions

• Place torn French bread loaf pieces into a lightly greased 8 inch by 8 inch glass baking dish.
• Sprinkle the cinnamon, ginger, allspice and nutmeg over the bread pieces and toss lightly.
• In a mixing bowl, whisk together the eggs, milk, canned pumpkin and maple syrup. Pour over the spiced bread pieces.
• Cover with plastic wrap and refrigerate overnight.
• In the morning, preheat the oven to 350 F. Remove the plastic wrap and bake for 40 to 45 minutes.
• During the last 20 minutes of baking, cover lightly with a piece of foil to prevent browning of the bread pieces.
• Let cool slightly before cutting. Sprinkle with powdered sugar or maple syrup. Serve with a side of fresh fruit.

What’s your favorite make-ahead breakfast?