Yield: 8 – 12 Ingredients:
  • 12 slices Village Hearth Texas Toast, cut into 3/4″ cubes
  • 5 large eggs
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 12-oz can evaporated milk
  • 1 15-oz can pumpkin puree
  • 1/2 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoon flour
  • 3 tablespoons butter, softened
  • 1/4 cup pumpkin pie spice coffee creamer
  • confectioners sugar for dusting
Directions: Heat oven to 350° and grease a 9″ round springform pan. Whisk together eggs, white sugar, salt, 1 tablespoon pumpkin pie spice, vanilla and evaporated milk. Beat in pumpkin puree until well combined. Gently fold in bread cubes until all bread is covered with pumpkin mixture. Spread into prepared pan. In a small bowl, stir together brown sugar, 1 teaspoon pumpkin pie spice, flour, butter, and coffee creamer with a fork. Spread over bread mixture. Bake in preheated oven for 40 to 45 minutes until golden brown and knife inserted in center comes out clean. Cool 11 minutes then remove sides of pan. Dust with confectioners sugar, optional.