Easy breakfast and brunch dish that’s prepped the night before, for easy cooking in the morning! Perfect for the holidays, made with pumpkin and egg nog!
Ingredients
116 0z loaf King’s Hawaiian Sweet Round Bread, cut into 3/4 inch slices
8eggs
3/4cuppumpkin puree
1 1/4cupsegg nog
1tsp.vanilla
1tsp.pumpkin pie spice
1/2tsp.nutmeg
1/4tsp.salt
3Tbsp.sugar
2tsp.cinnamon
Dried cranberries, optional
Maple syrup
Instructions
Butter sides and bottom of a 9×13 pan and set aside. Arrange bread slices in dish, fitting slices in tightly.
Using a mixer, beat the eggs; add in the pumpkin puree, egg nog, vanilla, salt, nutmeg, and pumpkin pie spice. Mix until smooth.
Pour mixture over bread in prepared baking dish; turn slices to coat completely with egg mixture. Cover and refrigerate for 8 hours overnight.
In the morning, preheat oven to 350 degrees. In a small bowl, combine sugar and cinnamon.
Turn the bread slices over, and generously sprinkle the top with cinnamon-sugar.
Bake about 30 minutes, or until bread is puffy and golden brown.
Sprinkle with dried cranberries (optional); serve with maple syrup!