Pumpkin Pudding (or Pumpkin Overnight French Toast)

This slightly altered recipe comes from the cookbook Sheet Pan Suppers (picture from book as well).  I thought it looked tasty, and it was!  Definitely a kid pleaser!  I wanted to make something easy for the kids with dad away and a busy night ahead of us.  I cooked it ahead of time and then just warmed it up a few minutes before eating in the oven.

1 15 oz. can pumpkin puree
2 cups half and half (or almond milk)
1 c. brown sugar
2 large eggs
2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1 TBS vanilla
1/2 tsp salt
1 loaf whole wheat bread cut into small cubes
2 TBS cinnamon sugar (2 TBS sugar mixed with 1/2 tsp cinnamon)

-Preheat oven to 350.  Grease 9x13 ceramic or glass pan. 
-In large bowl combine all ingredients except for bread and cinnamon sugar.  Mix well.  Stir in bread cubes.
-Pour bread and pudding mixture into prepared pan.  Sprinkle 2 TBS cinnamon sugar on top.  Bake 350 for 30 minutes (if doing overnight "French Toast" cook for 45-60 minutes since it is cold).
-Serve warm with maple syrup, whipped cream, ice cream, etc.
-Note to make a fancier dinner, you can divide pudding into small ramekins and bake on a large rimmed cookie sheet. 

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