Overnight Pumpkin Pie Chai French Toast

I found this recipe in the Fall & tried it out....it is absolutely delicious. This is part of what we are having for Christmas brunch tomorrow morning. 

Ingredients: 

• 4 eggs (beaten)
• 1 (14 oz) can of coconut milk
• 1 cup of pumpkin puree
• 1 1/2 tsp vanilla extract
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 tspground cardamom
• 1/4 tsp cloves
• 8-10 pieces of french bread (in two layers)

Instructions:

Lightly spray a 8 x 11.5 baking pan. Set aside. In a large bowl, beat all 4 of the eggs.

Whisk in the coconut milk. (Make sure you shake up that can of coconut milk before adding it to the eggs! The solids in the milk can separate while sitting on the shelf.)

Now whisk in the pumpkin and vanilla extract. Once well mixed, add in the spices and the brown sugar and whisk again.

Layer your slices of bread in the prepared baking pan. I did two layers of bread slices. Now pour the egg/coconut milk/pumpkin mixture evenly over all of the bread. Push down the slices of bread with a wooden spoon to make sure they are all getting evenly coated. Wrap tightly with plastic wrap, and store in the refrigerator overnight.

The next morning, preheat your oven to 350 degrees. Uncover your french toast that has been soaking in the pumpkin coconut milk goodness overnight, and pop in the oven for 40-45 minutes. The edges of the bread will be slightly crispy when done.

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