Looking for the BEST Fall Breakfast? 🍁 Pumpkin Pie OVERNIGHT Breakfast Casserole 🍂 Southern Cooking

Pumpkin Pie OVERNIGHT Breakfast Casserole 🍂 Southern Cooking
Pumpkin Pie Breakfast Casserole
Ingredients:
16 oz Sourdough bread, sliced
1 (15-oz.) can pumpkin puree
6 large eggs
3/4 cup light brown sugar
2 tsp. pumpkin pie spice
2 tsp. vanilla
3/4 tsp. salt
1 1/2 cups milk
1/2 cup heavy cream
Crumb Topping:
6 Tbsp. butter, melted
3/4 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup old fashioned oats
1/4 up pecans, finely chopped
1/4 tsp. salt
Directions:
Grease a 13"-by-9" baking dish with cooking spray. Arrange bread slices in baking dish.
In a large bowl, whisk pumpkin, eggs, brown sugar, pumpkin pie spice, vanilla, and salt. Whisk in milk and cream until smooth, then pour over bread. Cover and refrigerate at least 4 hours or overnight.
In a medium bowl, using a fork, combine butter, brown sugar, flour, oats, pecans, and salt. Refrigerate until ready to bake.
Preheat oven to 350°. Crumble topping over bread.
Bake until topping is golden brown and pumpkin mixture is set, 35 to 40 minutes.