Recipe- Pumpkin Baked French Toast

I know you're beginning to notice a new trend...a trend where I am pretty much only posting recipes anymore. It's because they're GOOD! And perhaps I'm too busy or too lazy to write you out a real blog post...
Today I bring you what I practically lived off of last week. I had it for breakfast every day and if I could I ate it at lunch or dinner also. I really REALLY loved it and it is probably best that it is gone now. Today I bring you pumpkin baked French toast!

Pumpkin Baked French Toast

Ingredients
3 1/2 C cubed bread of choice
1/4 tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice (or a little extra cinnamon)
3 T sugar or sweetener of choice
1 1/4 C milk
1 Cup yogurt (the original recipe called for tofu or yogurt but I'll die before I use tofu and obviously I live by greek yogurt so...)
2 tsp vanilla extract
1/2 cup pumpkin puree
Directions
In a large bowl, combine all ingredients except bread and stir well. Grease an 8X8 baking pan and pour  the cubed bread into the pan. Cover evenly with wet mixture and then cover the entire dish with a lid or saran rap and refrigerator overnight. The next morning, preheat oven to 400 F and bake 30-35 min. Top with maple syrup or eat plain (it is actually very delicious plain). I enjoyed it both hot and cold.
NOTE: You may need to adjust milk and bread proportions depending on the type of bread you use.
Recipe from Chocolate Covered Katie.

I know you all are worried about seeing my cup of coffee in the picture but we've had this conversation before. I like coffee AND tea. Actually I've really gotten into a tea drinking mood recently so you may see some more tea inspired blog posts around here soon.
Have a great day and don't forget to like my blog on Facebook! :)

Lois Johnson, avid writer, tea drinker, and reader but first and foremost, avid Christian.