INGREDIENTS Sourdough bread Eggs Milk Pumpkin puree White sugar Brown sugar Vanilla Cinnamon Nutmeg Ginger Flour Salt Butter
Beat together the eggs, milk, pumpkin, cinnamon, nutmeg, ginger, vanilla, and sugars until well-combined.
Pour over cubed bread in baking dish, cover, and refrigerate for 4 hours up to overnight.
Mix together flour, sugar, cinnamon, nutmeg, and butter to create crumble for top of casserole.
Sprinkle the crumble mixture over the prepared French toast bake. Bake for 45 to 50 minutes until set and cooked through.
Top with a drizzle of powderd sugar glaze and serve with maple syrup.