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Export 11 ingredients for grocery delivery
Step 1
Prepare the French Toast layer: Preheat oven to 350°F. Slice the bread into 1 1/2 inch cubes and place in a greased 9x13 inch dish or large casserole dish. Set aside.
Step 2
In a mixing bowl, whisk together eggs, sugar, milk, cream, vanilla cinnamon, ginger, cloves and nutmeg. Add pumpkin purée and whisk until smooth.
Step 3
Pour egg mixture over the bread and toss gently to coat. Make sure the pieces on top are nicely coated. There will still be a bit of liquid in the dish as well, you can let it sit out to absorb more of the liquid if desired.
Step 4
Prepare the streusel topping: Combine the flour, brown sugar, cinnamon, and sea salt and stir to combine. Add the cold butter, cubed, into the mixture and use a fork or pastry cutter to break down into small pieces and combine until the mixture is in small crumbles. You can also use a food processor for this step. Add the pecans and toss.
Step 5
Sprinkle the streusel topping over the pumpkin French Toast mixture evenly. Make sure as few of the pecans are exposed so as not to burn.
Step 6
Bake for about 45-55 minutes or until the French Toast is puffy, golden and the center is not too wet. The streusel should be a golden brown as well.
Step 7
Remove from the oven and allow to cool for about 10-15 minutes before serving. Serve with a drizzle of maple syrup or even whipped cream!
Step 8
Store leftovers in an air tight container for up to 5 days in the refrigerator. You can freeze this casserole as well.
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