An easy overnight French toast bake with the seasonal flavor of pumpkin.  Oh so easy, and oh so Dee-lish!

Ingredients
1 large loaf French Bread (about 16 slices) or two mini loaves

CREAM CHEESE FILLING

• 1 (8 oz) cream cheese, softened
• 1/2 Cup sugar
• 1/2 Cup pumpkin puree
• 1 tsp vanilla
• dash salt

PUMPKIN MIXTURE

• 4 eggs
• 1 Cup half and half
• 1/3 Cup sugar
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1 Cup pumpkin puree
• 2 T butter

1. Butter a 9 x 13 baking dish.  Slice bread into ½ inch slices stacking two pieces on top of each other and place in dish.
2. Beat cream cheese until smooth. Add ½ Cup sugar, 1 tsp vanilla and salt.  Optional – add 1/2 Cup of pumpkin puree, beat to combine.
3. Lay out 8 pieces of bread. Divide cream cheese mixture over bread. Spread on slice of bread and top with another slice of bread to create cream cheese stuffed French toast.
4. Make the pumpkin mixture by beating the eggs. Add the rest of the ingredients and whisk together. Pour over stuffed French toast.
5. Top each piece of French toast with half a slice of butter.
6. Cover with plastic wrap and refrigerate over night, or for several hours.
7. In the morning bake uncovered at 400 degrees for 25-30 minutes.
8. Serve with warm maple syrup and a dollop of whipped cream!  I also add pecans fresh from our farm!