I think it’s fair to say that I really, really, really enjoy-me-some pumpkin.
Not because it seems to be the latest food blog internet trend as soon as the weather turns cool each year… (it totally is…)
But because I find it to be extremely tasty and who doesn’t like a delicious nutrient packed vehicle for cinnamon, sugar and butter?
I mean let’s be real here 
This is a super simple brunch recipe that I threw together Christmas Eve morning while Lil’ Sis and I were finishing up some wrapping and waiting to head over to Fanatic parents for the holiday festivities to begin.
It was super easy and turned out veryyy tasty. Two things that are most definitely a welcomed holiday treat 
Or anyday treat at that.
So just grab some bread, eggs, cinnamon, butter, pumpkin and the like and get to cookin’ … this couldn’t be easier!
Butter, cinnamon and brown sugar. Thank you microwave.
Melted and slathered on the bottom of a small baking dish.
Bread slices.
Pumpkin.
Hello vitamins A, C and E… I’ll take you with butter & cinnamon please and thank you
Spread smooth.
Topped with a couple more bread slices.
All lined up and ready to be covered with cinna-eggs!
Eggs, milk and cinnamon. Whisked.
And poured on top.
Placed into the fridge to rest and for the bread to soak up all the liquid, just for a bit!
Then baked at 350F for 40 minutes, uncovered.
If it starts to “poof” up a bit during the end of cooking, just poke the bread with a knife to release some of the steam.
Then just slice into four beautiful pieces for serving!
Look how well this held together too, didn’t even have much of the “first piece slicing” issues that are typical of dishes like this…
It’s the little things people 
What I loved about this dish was that it had just the perfect amount of sweetness to compliment the savory eggs and pumpkin.
There was just the right amount of cinnamon and brown sugar for my tastebuds, but of course if you prefer sweeter than feel free to add more!
I also loved the way that the bread on top got perfectly toasty while also soaking up all the flavors. The texture paired wonderfully with the creamy pumpkin lying in between. Nothing was mushy ’bout this casserole, that’s for sure
Lil’ Sis had her serving first while I was taking some final photos in the kitchen and I could hear her saying “mmmm” and “yummm” a few times while eating it.
Yes, that happens in this house, out loud. And yes, we’re weird like that haha.
But at least it was the perfect indicator that this recipe was legit I’ll take it!
Oh, and feel free to drizzle some maple syrup on top as well. Lil’ Sis highly recommends it…
This post brought to you courtesy of Lucy Dog and CookinFanatic:
This dog… I tell ya.
Typical Hahaha.
5 Step Pumpkin French Toast Bake 1. Heat butter, 1/4 tsp cinnamon and 1 tsp brown sugar in microwave for 30 seconds or until melted. Stir to combine. 2. Spread butter mixture onto the bottom of a small baking dish. Layer 2 slices of bread atop butter. 3. Spread pumpkin on top of bread slices, evenly. Top with remaining 2 bread slices. 4. Whisk eggs, milk and remaining 1/4 tsp cinnamon. Pour egg mixture over bread and pumpkin. 5. Let set in the fridge for at least an hour before baking. Take casserole out of the fridge while the oven preheats to 350F. Bake, uncovered, for 40 minutes or until eggs are set. *If the casserole starts to puff up, just poke it with a knife to release some of the steam* Serve with additional butter and a drizzle of maple syrup if desired!
Serves 3-4
