4 1/2 – 5 c 1-inch bread cubes (depending on type of bread)
7 large eggs
2 c skim milk
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/4 c pumpkin BUTTER
3-4 tbsp brown sugar for topping
optional - nuts, like pecan or walnuts
Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.
In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.