There’s something truly magical about transforming a few simple ingredients into a Bitchin’ breakfast masterpiece. Eggs and milk meld together with sweet and smooth Pumpkin Pie Bitchin’ Sauce, creating a silky batter that promises to turn ordinary bread into a decadent delight. Perfectly golden and slightly crisp, this pumpkin smothered French toast casserole is like a warm hug from a brown bear decked in cashmere. Top this beauty with a drizzle of Bitchin’ Sauce, a dusting of powdered sugar, sliced almonds, and a dollop of whipped cream – a recipe for a picture-perfect crispy fall morning straight from a dream.

Ingredients

• 1 tub of Pumpkin Pie Bitchin’ Sauce 
• 1 loaf challah bread, sliced 1-inch thick 
• 4 eggs 
• 1 ½ cup heavy cream 
• 1 ½ cup milk
• 1 tbsp pure vanilla extract
• ½ tsp ground cinnamon 
• ½ tsp kosher salt

Toppings:

• Powdered sugar
• Sliced almonds 
• Whipped cream 

Method

1. Preheat oven to 350˚F
2. Coat a 10-inch cast-iron skillet with nonstick spray.
3. Arrange bread slices in the prepared skillet by lining the outside of the skillet, then working into the center. 
4. Whisk together eggs, cream, milk, sugar, vanilla, cinnamon, salt, and Pumpkin Pie Bitchin’ Sauce in a measuring cup; pour over bread, cover with foil, and refrigerate for 2 hours or overnight. 
5. Remove casserole from the refrigerator and let stand at room temperature, 30 minutes. 
6. Bake casserole until the bread is puffed and golden brown, 1 hour. 
7. Let casserole stand for 10 minutes before sprinkling with powdered sugar, sliced almonds and Pumpkin Pie Bitchin’ Sauce drizzle.