Baked pumpkin french toast

Fall is finally upon us, and I couldn't be happier. Apples! Pears! Butternut squash! And best of all... pumpkin. Glorious, delicious pumpkin, how I love thee.

Recently my amazing friend Courtney was in town visiting from California, and I couldn't wait to see her -- not only because it had been awhile, but also because she's pregnant and I couldn't wait to touch that belly! (I'm not one of those freaks that touches without asking or grabs strangers' bellies -- Court and I go way back, and she was fine with it...) I invited her over for brunch so she could also play with little Dylan, and she asked if she could bring another pal, Claire. Well of course, the more the merrier! AND, as a bonus, Claire is also preggers, how fun! (Claire wrote an amazing book that I just ordered and can't wait to read, about pregnancy and body issues -- check it out here.)

We had a ball, talked all about the book-writing process, pregnancy and babies, mutual friends, etc. etc. Lovely time.

So what did I make for the ladies? Luckily, they both share my love of pumpkin, so I whipped up a baked pumpkin french toast (inspired by a recent yummy post by the fabulous Recipe Girl). We had soy sausage on the side (they're both vegetarian) and some tasty homemade applesauce I made that morning (I'll post that recipe another time).

Of course, we gobbled it all up before we took a picture, my apologies. But try this one -- it's so delicious and satisfying, and it will make your house smell like pumpkin pie.

Enjoy!

Baked Pumpkin French Toast
Serves 4 - 6

4 Tbsp. unsalted butter
1/3 cup packed brown sugar (light or dark, doesn't matter)
2 Tbsp. maple syrup
1 cup half-and-half
3/4 cup canned solid-pack pumpkin
1/2 cup milk
2 large eggs plus 1 yolk
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
Pinch of ground cloves
5 cups cubed crusty bread (about 1-inch cubes, I used a Tuscan Pane from Trader Joe's)

1. In a saucepan, melt butter with brown sugar, stirring until the mixture is smooth. Remove from the heat and whisk in the maple syrup. Pour mixture into an 8-inch square pan and spread evenly.

2.In a bowl, whisk together half-and-half, pumpkin, milk, eggs, yolk, salt, and spices. Add the bread cubes and toss to coat. Let stand for 15 minutes, stirring occasionally. Preheat oven to 350ºF.

3. Pour the bread mixture on top of the brown sugar mixture and spread evenly. Bake until custard is set, 30 to 35 minutes.

NOTE: You can make this the night before; don't bake. Cover and keep in the fridge. In the morning, bring it to room temp before baking.