1 loaf sourdough bread cut into 3/4-inch cubes
2 1/2 cups half and half, or egg nog
12 large eggs
1 1/2 cup canned or fresh pumpkin puree
1 tsp vanilla extract
1/4 cup packed light brown sugar
2 tsp ground cinnamon
1 1/2 tsp pumpkin pie spice
Maple syrup for serving
Ingredients for Streusel topping:
1/2 cup all-purpose flour
1/4 cup cold butter (preferably salted), diced into cubes
2 tbsp granulated sugar
2 tbsp packed light-brown sugar
1/2 tsp ground cinnamon
Butter sides and bottom of a 9×13 pan and set aside. Place bread cubes in a large mixing bowl.
In a separate bowl, whisk eggs together and add pumpkin puree. Whisk until smooth. Mix in pumpkin spice egg nog. Add brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla and whisk until combined. Pour mixture over bread cubes and very gently toss until covered. Let sit 2-3 minutes and then toss again, making sure all bread cubes get covered in some egg mixture. Place entire mixture in prepared 9×13 inch pan, cover, and refrigerate overnight.
In a small bowl, combine brown sugar, white sugar, flour, pumpkin pie spice, and cinnamon. Cut butter into small chunks and use fingers to crumble mixture together. Cover, and place crumb topping in fridge overnight.
In the morning, take french toast pan out and set at room temperature while you preheat the oven to 350 degrees. Uncover the pan and sprinkle crumb topping evenly over the top. Bake for 45-55 minutes, until puffed and golden all over. Remove and let cool for 10 minutes or so and then cut into squares and serve.
Serve with softened or melted butter, 100% real maple syrup, and sweetened whipped cream sprinkled with pumpkin pie spice.
Avenue Hotel Bed and Breakfast