Wondering what to do with your excess pumpkin puree?&#160; This easy dish is perfect to prep Christmas Eve and then pop in the oven Christmas morning. <ul> <li>6 Cups cubed, dense bread (or enough to fill a 9x13 baking dish) - we used <strong><a href="http://bonton.ca/product/dark-rye/" target="_blank">Bon Ton Bakery's Dark Rye</a></strong></li> <li>7 free-range, Alberta eggs</li> <li>2 Cups local, organic milk</li> <li>1 tsp vanilla</li> <li>2 tsp pumpkin pie spice (or your favourite blend of cinnamon, ginger, cloves and nutmeg)</li> <li>2/3 Cup organic pumpkin puree, homemade or canned</li> <li>3-4 Tbsp brown sugar</li> <li>&#189; Cup chopped pecans</li> </ul> Lightly grease a 9x13 baking dish and fill to the top with bread cubes. Whisk together eggs, milk, pumpkin, vanilla and spices until well combined. Pour egg mixture over the bread cubes, making sure to coat all pieces. &#160;Cover with wrap or foil and refrigerate overnight. In the morning, heat the oven to 350&#730;.&#160; Top with brown sugar and nuts and bake for 35-45 minutes or until the top is golden and crisped. &#160;Dust with powdered sugar, drizzle with organic maple syrup &amp; serve warm. <strong>Recipe adapted from www.thekitchenpaper.com. &#160;See the original post <a href="http://www.thekitchenpaper.com/baked-pumpkin-french-toast/" target="_blank">here</a>.</strong>