Overnight Pumpkin French Toast Bake

I love the idea of a make ahead breakfast, but haven't found a lot that we like. My neighbor, Janna, made this for a work breakfast and told us we needed to try it. The original measurements for this recipe made the bread too soggy for my preference so I reduced the liquid by 1/3 (see below). I love the flavors in this French toast bake and the syrup is amazing!

1/2 loaf sliced french bread or Texas toast (the kind in the bread section, not the bakery section)

6 eggs

1 1/3 cups milk

1 1/2 tsp pumpkin pie spice

5/6 cups pumpkin puree

3 1/2 T heavy cream

3 1/2 T sugar

1 Tbsp vanilla extract

Spray 9x13 pan. Tear/cut bread up into pieces and place in pan.  In large bowl, whisk together all of the ingredients EXCEPT bread.  Pour mixture over bread chunks and refrigerate overnight.


Streusel Topping: 

1/2 cup flour

1/2 cup brown sugar

1 tsp pumpkin pie spice

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup butter, soft

Mix together everything except butter.  Cut in butter.  Refrigerate overnight. 

To bake: preheat oven to 350.  Spread streusel over the top and bake for 35-45 minutes.


Cinnamon syrup: 

1/2 C butter

1 1/2 C sugar

1 t cinnamon

3/4 C buttermilk

2 T corn syrup

1 t baking soda

2 t vanilla

Melt and mix together on medium heat in large saucepan (so you have enough space for when it bubbles later):  butter, sugar, cinnamon, buttermilk, corn syrup.  Bring to a boil.  Turn heat to lowest setting.  Add baking soda and vanilla extract and mix thoroughly.