1 loaf sourdough bread (used Pepperidge Farm) ▢8 eggs ▢2 cups milk ▢2 teaspoons pumpkin pie spice ▢½ -1 cup LIBBY’S 100% Pure Pumpkin ▢¼ cup heavy whipping cream ▢¼ cup sugar ▢1 tablespoon vanilla extract Topping ▢½ cup all-purpose flour ▢½ cup brown sugar ▢1 teaspoon cinnamon ▢1 teaspoon pumpkin pie spice ▢½ teaspoon salt ▢½ cup butter Cinnamon Buttermilk Syrup ▢½ cup butter ▢1 cup sugar ▢½ cup buttermilk or 1/2cup milk with 1 tsp lemon juice ▢1 teaspoon vanilla extract ▢½ teaspoon cinnamon ▢½ teaspoon baking soda
Cut bread into 1½ inch squares. Place in a greased 9×13 pan. In a bowl whisk together eggs, milk, pumpkin pie spice, pumpkin puree, heavy cream, sugar, and vanilla.
Once it's mixed well, pour over bread chunks and refrigerate overnight. If looking to do this quicker, refrigerate for at least 30 minutes.
To make the streusel, mix flour, brown sugar, cinnamon, pumpkin pie spice, and salt in a bowl. Cut in a cold stick of butter. Mix with your fork until crumbly. Refigerate overnight as well.
Once ready to bake preheat oven to 350°F. Before baking spread streusel over the top and bake for 35-45 minutes.
Make buttermilk syrup by melting butter in a pan on low-medium heat. Add sugar, buttermilk, vanilla, and cinnamon – mix with whisk. Add baking soda and stir until all combined. Well be foamy at first and will then return to normal.
Serve warm with french toast bake right out of the oven.