Cottage Cheese Pumpkin French Toast Casserole

Ingredients:

• 650 gr. pumpkin puree
• 5 tbsp (70 g) melted butter, plus extra for the pan
• 400 g of sweet condensed milk
• 1 cup of milk
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 loaf, sliced brioche bread
• 450 g of cottage cheese at room temperature
• 1 cup powdered sugar
• 1 cup chopped pecans
• 0.5 cup brown sugar
• A pinch of salt
• Maple syrup for drizzling

Preparation:

1. Preheat oven to 170°C. Lightly grease a 20 x 30 cm baking pan with butter.
   
   In a large bowl, combine the pumpkin, condensed and regular milk, cinnamon, vanilla, eggs, and 1 tablespoon of melted butter. Take a piece of bread and dip it in the pumpkin mixture. Let it soak well on both sides, then transfer it to the prepared pan. Repeat until the entire pan is filled.
2. In the bowl of a stand mixer fitted with a whisk attachment, beat the cheese and powdered sugar until the mixture is smooth and lump-free.
3. Spread the cottage cheese mixture over the bread to cover all the pieces. Dip the remaining bread slices in the remaining pumpkin mixture. Place them on top of the soft cottage cheese. Mix the pecans, brown sugar, and 4 tablespoons of melted butter. Add a pinch of salt. Sprinkle the nut mixture over the top of the casserole.
   
   Bake until golden brown, 40-45 minutes. Serve with maple syrup.
   
   Recipe croissant casseroles.