BAKED OVERNIGHT PUMPKIN FRENCH TOAST
1 cup milk
1/2 cup canned pumpkin puree not pie filling
1/4 cup pure maple syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
6 thick slices French bread
In a medium bowl, whisk together the eggs, milk, pumpkin, syrup, vanilla, cinnamon and nutmeg until smooth.
Place French bread in a single layer in a well-greased 9×13″ pan. Pour egg mixture evenly over top. Flip bread and move it around the pan to try to get the egg mixture evenly distributed if necessary
Cover in plastic wrap and refrigerate at least 3 hours or overnight.
Preheat oven to 375 degrees F.
Remove pan from the refrigerator, uncover and bake for 30-40 minutes until outside is golden brown and insides are set.
Serve with whipped cream and maple syrup or as you prefer.