Pumpkin Breakfast Bake

Jana here with a recipe that is so delicious, and perfect for the fall and winter months!  I found inspiration for this recipe at All Recipes, and made it for my family on Thanksgiving morning.  The recipe is a great one to get your kids involved in.  The steps to make this are very simple, and my kids loved helping me make it!  You prepare this the night before you want to bake it, so that helps with time-saving also!  It was so nice to be able to pop this in the oven Thanksgiving morning, and it was ready before we knew it!

Pumpkin Breakfast Bake

10 slices bread, cubed (we used whole wheat...I think most types would work fine)
1 can pumpkin puree (15 ounces)
1 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoons vanilla extract
1/2 teaspoon salt
6 eggs, beaten
1 cup milk
1 can evaporated milk (5 ounces)
*Optional Toppings: chopped pecans, powdered sugar, maple syrup or honey (drizzled)

1. Prepare a 9x13 dish by greasing.  Put the bread cubes in the bottom of the pan.

2. In a medium size mixing bowl, mix together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, vanilla, salt, eggs, milk, and evaporated milk.  Pour this mixture over the bread cubes.

3. Cover, and refrigerate overnight.

4. The next day, preheat oven to 350 degrees.  Uncover, and bake for approximately 45 minutes. A toothpick should come out clean when it is done.

*After it has cooked, you can top with any of the toppings mentioned above. Enjoy!