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Enjoy this recipe from Go-To Recipes for 13x9 Pan.
Submitted by: Audra Vanhorn-Sorey from Columbia, NC
1 loaf crusty French bread, cubed
7 eggs, beaten
2 c. milk
1⁄2 c. canned pumpkin
2 t. pumpkin pie spice, divided
1 t. vanilla extract
3-1⁄2 T. brown sugar, packed
Optional: 1⁄2 c. chopped pecans
Garnish: maple syrup
Spread bread cubes in a greased 3-quart casserole
dish or a 13"x9" baking pan; set aside. In a large
bowl, whisk together eggs, milk, pumpkin,
11⁄2 teaspoons spice and vanilla. Pour evenly
over bread; press down with spoon until bread
is saturated. Cover and refrigerate overnight. In
the morning, uncover and top with brown sugar,
remaining spice and pecans, if desired. Bake,
uncovered, at 350 degrees for 35 to 45 minutes,
until golden. Serve with maple syrup. Serves 10. | |
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Spread bread cubes in a greased 3-quart casserole
dish or a 13"x9" baking pan; set aside. In a large
bowl, whisk together eggs, milk, pumpkin,
11⁄2 teaspoons spice and vanilla. Pour evenly
over bread; press down with spoon until bread
is saturated. Cover and refrigerate overnight. In
the morning, uncover and top with brown sugar,
remaining spice and pecans, if desired. Bake,
uncovered, at 350 degrees for 35 to 45 minutes,
until golden. Serve with maple syrup. Serves 10. |
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