Recipe: Pumpkin French Toast Breakfast Casserole

Who doesn't love French toast? Give this tasty breakfast casserole an extra healthy punch - and a lovely color - with pumpkin and spices, and the kids will be all over it! Assemble the night before, and pop in the oven before the kids get up, and you will have a nutritious hot breakfast all ready in a jiffy.

Pumpkin French Toast Breakfast Casserole

Ingredients:

6 slices French bread, cut into 1 inch cubes
6 slices Pumpernickel bread, cut into 1 inch cubes
1 cup pecans
4 slices bacon, cut into 1/2 inch pieces
1 cup pumpkin puree
3 cups half-and-half
8 large eggs
1 teaspoon vanilla
2 tablespoons brown sugar, packed
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon salt
Maple syrup for serving

Directions:

• In a 3 quart glass baking dish, add the French and Pumpernickel bread, bacon and pecans.
• Mix together the pumpkin puree, half-and-half, eggs, vanilla, brown sugar, ginger, nutmeg, cinnamon and salt. 
• Pour the egg mixture over the bread and make sure the bread is coated as evenly as possible. Using a spatula press the bread down to help absorb the egg. Cover with tin foil and refrigerate overnight. 
• When ready to bake, preheat the oven to 350 degrees. 
• When oven is preheated, bake (covered) for 40 minutes, remove from oven, uncover, return to oven and bake an additional 20 minutes. 
• Drizzle maple syrup on top and serve immediately.