pumpkin breakfast casserole

Ingredients:

12 slices (about 1lb) brioche or challah bread - cubed into 1-inch cubes
8 medium eggs
1 ¼ cup whole milk
1 can (5-ounce) evaporated milk
1 can (15-ounce) pumpkin puree
¼ cup granulated sugar
½ cup (lightly packed) light brown sugar
1 tablespoon quality vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon kosher salt

CINNAMON SUGAR TOPPING
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Directions:

Grease a 9x13-inch pan. Evenly layer in the bread cubes.
In a large bowl, beat the eggs. Add in all the other ingredients and mix well.

Carefully pour the mixture over the bread cubes. Gently press the cubes into the pumpkin mixture as needed, so all the bread cubes are sitting in the liquid.

Cover and let sit for at least 30 minutes, but preferably let the casserole sit in the refrigerator overnight.

In a small bowl, mix together the granulated sugar and cinnamon. Evenly sprinkle it over the casserole

When you are ready to bake the casserole, preheat the oven to 350°F / 180°C. Bake the casserole in the middle oven rack for 45 - 55 minutes, until the middle of the casserole is set, and the top has browned. A toothpick inserted in the middle of the casserole should come out clean.

Enjoy!