Pumpkin French Toast Casserole

Sweet breakfast or lunch treat, great for office breakfast potluck

• Ready In: 1 hr 25 mins
• Serves: 12

Ingredients

• 1  loaf  day old  French bread
• 2 (8 ounce)  cream cheese, cubed
• 1 (29 ounce) can pumpkin
• 1 (12 ounce) can evaporated milk
• 6  eggs
• 1  cup half-and-half
• 2  cups sugar
• 1  tablespoon  pumpkin spice (to taste)

Directions

1. Butter a (13X9) glass dish.
2. Cube the bread and fill dish 1/2 full.
3. Put a layer of the cubed cream cheese.
4. Add another layer of bread and cream cheese.
5. In a separate bowl, mix all other ingredients, withholding a little sugar (to sprinkle over the top later).
6. Pour slowly over the bread and cream cheese to insure all bread is soaked.
7. Cover and refrigerate overnight.
8. In the AM, preheat oven to 375 degrees.
9. Add six butter pats to the top, sprinkle the remaining sugar, and bake 30 minutes with foil cover.
10. Remove foil and bake an additional 40-50 minutes until firm and toasty on top.
11. Serve warm.