Pumpkin French Toast Casserole

Well, laid up sick today....sigh...I guess it's just that time of year.  

Just need to be better by Thanksgiving --- 
I'm excited about all the family coming 
to share this special holiday with us--
so much to be thankful for!  

Well, today, I am just going to lay on the couch, 
under my soft blanket, with all my fluffy pillows and enjoy

 my favorite chick movie of all time---"Dirty Dancing".  
Because of the magic of cable...have you noticed that anytime you WANT to watch "Dirty Dancing", you can find it playing?  
Hmmm...Maybe I'm the only one who notices this...

I could literally watch that movie 1000 times a day and not get tired of it!  

(Of course it's one of my secret dreams to be able to dance like that...sigh...) 

Just another item to add to the old bucket list! 

If you're feeling under the weather today and watching a great old movie, 
run to the kitchen and make this recipe I'm sharing today.  
There's nothing to make you feel better when you're under the weather 
like good old warm comfort food.

  I found some Pepperidge Farm Pumpkin Swirl Bread at the grocery store 

the other day and a recipe started turning in my mind!  

This is easy and so delicious.  

You can top it with powdered sugar or a little syrup if you like because it's not very sweet.  

You can also put it together the night before and bake it in the morning--

especially if you're having overnight guests for the holidays.  

Hope you enjoy!

Pumpkin French Toast Casserole

1 Loaf Pepperidge Farm Pumpkin Swirl Bread
1/2cup Libby's Pumpkin
5 eggs
1 1/2 cups heavy cream
1/2 cup brown sugar
1 stick butter, melted
1 tsp pumpkin pie spice
2 tsp vanilla

Melt the butter and pour it into a 9x13 pan.  
Place 1 layer of the bread over the butter.  

Spread on a layer of the pumpkin.   
Combine the brown sugar and pumpkin pie spice.  
Place 1/2 of the mixture over the pumpkin.  

Repeat this process 1 more time.  

Whisk together the eggs, heavy cream and vanilla.  
Pour over the bread.  

Cover with foil and let sit in the refrigerator 1 hour or overnight. 
Bake 350 degrees for 30 minutes with the foil on. 
Remove the foil and bake 15 minutes more.    
Enjoy plain, topped with confectioners sugar or 
a little maple syrup!  
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The Yummy Cast of Characters...

Melt the butter and pour in in the pan you'll be using...
a 9x13 is good...
Mine is oval because I was in a different mood today....
just saying...



Meanwhile, combine the brown sugar...




With the pumpkin pie spice...



And mix it all up...



Crack the eggs...

Add the heavy cream....



Whisk in the vanilla...




Place a layer of bread over the butter...



Spread 1/2 of the pumpkin in a layer over the bread...



Sprinkle 1/2 of the brown sugar mixture over next...



Yumm...


You'll repeat the steps again, bread, pumpkin and brown sugar and then pour the egg and cream mixture over the top...



Cover with foil and let sit in the refrigerator an hour or overnight so all the yummy goodness and meld together...



Bake 350 degrees for 30 minutes with the foil on. 
Remove the foil and bake 15 minutes more.  
You're guests and family will surely be impressed!