We are not huge breakfast eaters so I don’t spend a lot of time making elaborate breakfasts or brunches. Although, one day, I would love to host a fabulous brunch in my beautiful English garden with the sun shining down and flowing mimosas, but that will not be anytime in the near future for us. At this stage in our lives having three boys means that our weekends are not our own. We either have some game to attend, a practice to attend, traveling to a tournament or volunteering to try and get our high schooler his service hours. Don’t get me wrong, I love this time in our loves, but I can promise you that we are not hosting beautiful, long, lazy brunches. Someday….

So, I only have a couple breakfast recipes and I use them ALL the time. They are great for holidays, guests that are visiting or taking to a friend in need. Everyone always takes dinner to friends that are sick, mourning or have a new baby, but no one ever takes breakfast. This is a yummy “casserole” to take them.

Baked Pumpkin French Toast

Makes 6-8 Servings

*This recipe is best if it is prepared the night before, but if you don't have that much time then just let it sit for a couple hours before baking.

4 cups bread cubes cut into 1" cubes. (use left over or day old french bread)

7 large eggs

2 cups milk

1 teaspoon vanilla extract

1/2 cup pumpkin puree (NOT pumpkin pie puree)

1 1/2 teaspoons pumpkin spice

4 Tablespoons brown sugar

1/4 cup walnuts, chopped

Maple Syrup

Spray a 9"x13" casserole dish with cooking spray.

Place the bread cubes in the bottom of the dish.

In a large bowl, whisk together eggs, milk, vanilla, pumpkin puree and pumpkin spice. Pour over bread cubes and push down until all the bread is soaked.

Cover with plastic wrap and place in the refrigerator overnight.

In the morning, preheat oven to 350Â°

Uncover and top with brown sugar and nuts.

Bake for 35 minutes or until golden brown.

Serve immediately with maple syrup.