Whole Wheat Pumpkin French Toast Bake

Generously butter a 9×13 casserole dish.

Cut bread slices vertically into 1″ thick strips. Layer along the bottom of the casserole dish. Once the bottom of the casserole dish is covered, place the remaining bread strips on top of the bottom layer perpendicularly.

Whisk together eggs, brown sugar, vanilla, cinnamon, pumpkin pie spice, and salt in a large bowl until well-combined. Whisk in the milk and pumpkin puree and mix until smooth.

Pour egg mixture on top of bread slices evenly, making sure all bread slices have been coated. It’s ok for some of the egg mixture to “pool” in some spots – it’s better to have more egg mixture than to have uncoated bread slices! Cover and refrigerate overnight.

In the morning, preheat oven to 350°F and place the rack in the center of the oven.

Prepare streusel topping.

Remove plastic wrap from the casserole dish. Using a spoon, gently push bread slices into the custard, then sprinkle on the streusel topping.

Place casserole dish in the oven and bake for 45 minutes until top is puffed. Serve warm. Enjoy!

While the oven is preheating, prepare streusel topping by tossing together brown sugar, flour, cinnamon, and nutmeg. Work in the chilled butter cubes with your fingers until the mixture is crumbly.