Pumpkin French Toast Bake

If French toast and pumpkin pie met and had a baby, it'd be this casserole! It's spicy, delicious, and studded with cranberries and pecans.

Pumpkin French Toast Bake

Ingredients

• 8 eggs
• 1 cup half and half
• 1 cup pumpkin
• 1 tbsp vanilla
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/8 tsp clove
• 1/8 tsp nutmeg
• 2 tbsp sugar
• About 8 large croissants, cubed
• 1/4 cup dried cranberries
• 1/4 cup pecans, chopped

In a large bowl, whisk together the eggs, half and half, pumpkin, vanilla, spices, and sugar. Fold in the croissant pieces, cranberries, and pecans. Ensure all the croissants are coated in the egg mixture. Pour the contents of the bowl into a greased 13x9 baking dish. Allow the casserole to set for about 30 minutes so that the bread can absorb the egg mixture.

Preheat oven to 375F. Bake for about 30 minutes until the center of the casserole is puffy and golden brown.

Serve with maple syrup.

Serves 8

Notes from the Chef:

-If possible, use stale croissants for a much better result!

-If you prefer a sweeter custard, add 1/2 cup of sugar

-For the love of God, please use pure maple syrup - not that corn syrup crap