2 cups milk
1/2 cup heavy cream
1 cup granulated sugar
6 large eggs
1 cup pumpkin puree (NOT pumpkin pie filling)
2 tablespoons vanilla
1 tablespoon pumpkin pie spice
1/2 cup light brown sugar
1/2 cup cold salted butter, diced
1/2 cup all purpose flour
1/3 cup chopped pecans
2 teaspoons pumpkin spice
Spray a 9x13 pan with nonstick cooking spray. Place the diced bread inside the baking pan; set aside.
In a medium bowl, whisk together the milk, cream, sugar, eggs, pumpkin, vanilla, and pie spice. Pour the prepared custard over the prepared baking pan. Cover with plastic wrap and refrigerate for at least 3-4 hours and preferably overnight.
Streusel: Combine the light brown sugar, butter, all purpose flour, pecans, and pumpkin spice in a small bowl. Using your finger tips, mix together until the butter breaks down into smaller pieces. Sprinkle the streusel mixture over the french toast casserole.
When ready to bake, position a rack in the center of the oven and preheat the oven to 350ºF. Bake for 45 to 55 minutes or until thoroughly cooked. If your streusel starts to brown too much at any point, tent with a piece of foil. Let cool for a few minutes before serving. Serve with maple syrup, butter, and powdered sugar.
Love Dawn Lucan's World blog? Why not check out our logo store. We have a selection of shirts, household products, and more.