Pumpkin Pie French Toast - Baked

A combination of other recipes tweaked to get the best of both worlds. I am posting here because it seems that none of the other recipes made such a large batch. Also, none of the other recipes baked the french toast which I found to be a real time saver! This would be a great make ahead breakfast that you could take with you, syrup is optional, since it already kinda sweet. I give this to my toddlers with a cup of milk and it is an easy less-mess breakfast!

• Ready In: 35 mins
• Serves: 6
• Yields: 12 slices

Ingredients

• 4  eggs
• 1⁄2 cup milk
• 1⁄2 cup pumpkin puree
• 1⁄2 teaspoon vanilla (or to taste)
• 3⁄4 tablespoon pumpkin pie spice (or to taste)
• 1⁄4 cup brown sugar
• 12  slices  Texas toast thick bread

Directions

1. Preheat oven to 350 degrees F.
2. Mix the eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, and brown sugar in low flat bowl for easy dipping.
3. Line two cookie sheets with foil and spray with Pam.
4. Dip the bread into the egg mixture on both sides and place on cookie sheet. (I was able to get six slices on each sheet.).
5. Bake for 25 minutes, flipping them over half way through.
6. Serve with maple syrup, powdered suger, or eat them plain if you are on the go.