Pumpkin French Toast Casserole

Pumpkin French Toast Casserole

1 10 oz. jar pumpkin butter

2-3 cups bread, cubed

3 eggs

1 1/4 cups milk

1 teaspoon cinnamon

1 1/2 tsp. vanilla

Prehat the oven to 425 degrees. Spray an 8x8 glass cooking dish with cooking spray. Spread the jar of pumpkin butter on the bottom of the pan. Place the cubed bread on top of the pumpkin butter. In a medium bowl whisk together the eggs, milk, cinnamon, and vanilla. Pour the egg and milk mixture evenly over the cubed bread. Place the dish in the oven for 15 minutes uncovered. Then take it out and bake it for 5-10 more minutes covered with tin foil. The top should be slightly crispy, but not get too brown. Let cool for 5-10 minutes. Dish up and enjoy.

*I used Canyon Bake House Gluten Free Bread, Trader Joe’s Pumpkin Butter, and almond milk.*