Overnight Pumpkin French Toast

This french toast is amazing! I don't know how else to describe it. 

The creamy pumpkin and toasty cinnamon in this breakfast casserole reminds me of Thanksgiving. It's comfort food at it's best, and it's actually healthy.

I can't say enough good things about this french toast. It's not too sweet, and goes perfectly with a couple turkey sausage links. Prepare it the night before, and throw it in the oven the next morning (well, maybe don't throw it, place it carefully--but you get the idea of how easy it is when you first wake up. Not thinking required). You must try this as soon as possible!

Overnight Pumpkin French Toast
Adapted from this recipe via chocolate-covered katie

• 4-5 thick slices whole wheat bread
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger powder
• 2-3 tablespoons stevia (or sweetener of choice)
• 1 cup unsweetened almond milk
• 2 eggs, beaten 
• 1 cup non-fat plain greek yogurt
• 2 teaspoons vanilla
• 1/2 cup pumpkin puree
• Optional topping: 1/2 cup pecans, 1/8 cup brown sugar, 1/8 cup melted coconut oil or butter

Cut bread into large cubes. Combine bread, salt, cinnamon, nutmeg, ginger, and sweetener, making sure each piece of bread is evenly dusted.

In another bowl, combine milk, eggs, yogurt, vanilla, and pumpkin. Mix until smooth. 

Grease casserole dish and add bread mixture. Pour milk mixture over bread; gently stir to ensure the liquid has evenly coated each piece of bread.

Cover and refrigerate overnight.

The next morning, wipe the sleep from your eyes and preheat the oven to 400. If you want a nutty topping, melt coconut oil and mix in nuts and brown sugar. Pour over casserole. 

Bake for 30-40 minutes.