The first official day of fall is just a week from now and the morning air is starting to cool. I can already feel myself getting excited about the change in season. Last week pumpkins were getting placed outside our grocery store as I walked in and I did a little happy jig right then and there at the front entrance. I had to fight the urge to run up to them and hug them and say, “you’re all coming home with me!!” because…well, I really like shopping there. (And then there’s the warning I had from that time I saw them bringing out the poinsettias…so, you know).

This was the perfect breakfast dish for us. I was able to prep it the night before and pop it into oven the next morning. Torn pieces of French bread were placed in a buttered casserole dish and the pumpkin milk mixture was poured over the bread, ensuring that each piece was soaked. It had all night to absorb into the crusty loaf, making it soft and melt-in-your-mouth tender.

Just top with the crumb topping before baking and serve warm with maple syrup. And as I’m a leftover kinda gal, it tasted just as great the next day, and the day after that. Don’t ask me about that fourth day, though. It didn’t last that long!