The name of this recipe sure is a mouthful! It’s a modified version of the Overnight Cinnamon Baked French Toast Casserole recipe(also a mouthful) from a couple weeks ago. In the spirit of the holidays and all things pumpkin I “pumpkin-ified” it – much to my husband’s dismay. He gets pretty tired of all the pumpkin spice stuff everywhere this time of year.
So in an effort to not have to eat the whole thing by myself, I made it at my parents house when we visited a couple weekends ago. It is was a big hit! And since my mom was going out of town the next day and was trying to get rid of everything in her fridge, I took the leftovers to a friend when I went to see her later that day.
Unfortunately I didn’t realize just how much of a hit it was with my dad. He went looking for the leftovers later and was crushed that I had given them away. Oops! I had no idea he would be so into something pumpkin flavored.
So after almost 2 weeks, I’m told I have to make sure I get this recipe posted. My mom called me this past weekend wondering where it was on the blog because she had decided to make him another casserole so she didn’t have to hear about it anymore. I guess he’d been upset over it all week. Sorry, mom!
And because she’s such a copycat she followed my form with the original recipe and took it to tailgate at the Panthers game. 😉 Again, it was a hit! So, I recommend you try it my friends! The perfect holiday flavored breakfast! Tailgate tested, Dad approved.
Recipe originally from Pioneer Woman