Overnight Pumpkin French Toast Baked Casserole Recipe

Overnight Pumpkin French Toast Baked Casserole is an excellent weekend breakfast/brunch recipe. All the prep work can be done the night before, let it sit in the refrigerator and soak well. Next day all we need to do is heat up the oven and bake.  Whole Eggs, Vanilla Extract, Sugar, Salt, Cinnamon Powder (Dalchini), Cloves (Laung), Nutmeg powder, Pumpkin puree, French Loaf, Brown Sugar (Demerara Sugar), Walnuts, Butter (Salted), Milk   2 Whole Eggs 1 teaspoon Vanilla Extract 2 tablespoon Sugar Salt , to taste 1-1/2 teaspoon Cinnamon Powder (Dalchini) 1/4 teaspoon Cloves (Laung) , ground Nutmeg powder , pinch 1/2 cup Pumpkin puree 4 cups French Loaf , diced or any other bread 1/2 cup Brown Sugar (Demerara Sugar) 1/2 cup Walnuts 1/3 cup Butter (Salted) , cold/sliced 1/2 cup Milk     480   55     To start making Overnight Pumpkin French Toast Baked Casserole, first get all the ingredients ready. If you don’t have french loaf, you can also use regular bread or even croissants to make this French Toast. In a medium bowl whisk eggs, vanilla extract, sugar, salt, ground cloves, ground cinnamon, ground nutmeg, brown sugar, pumpkin puree together, do not work too much just stir to combine.Add milk and stir well again. Grease 8 x 8 baking dish with some butter. Arrange and level the diced bread. Pour the prepared egg mixture over the top making sure its covered all over the bread.Use a spatula and stir to coat. Cover up with a plastic wrap and refrigerate overnight. Next day preheat oven to 180 C.Remove the plastic wrap and place some sliced butter all over on the top. Sprinkle the walnuts. Bake uncovered for 40 to 45 minutes or until the knife poked in the center comes out clean. Cool down for 10 minutes and serve.Serve Overnight Pumpkin French Toast Baked Casserole along with Chocolate Banana Smoothie for a super filling breakfast.