Is it weird to bring a breakfast recipe to a dinner party? Not if it's really good. Pumpkin Chocolate Chip French Toast Casserole by @chefchloe Make ahead tip: Assemble the night before, store covered in refrigerator overnight, and bake in morning. INGREDIENTS – 1 1⁄2 cups canned coconut milk (or any nondairy milk) – 3⁄4 cup canned pumpkin puree – 1/3 cup pure maple syrup, plus extra for drizzling – 1⁄2 cup JUST Egg – 1 tablespoon pure vanilla extract – 1 tablespoon pumpkin pie spice – 1⁄2 teaspoon sea salt – 12 ounces of bread, cubed (I used an Italian loaf and cut thick cubes. You could also use any kind of bread, including sliced sandwich bread.) – 1⁄2 cup mini vegan chocolate chips, plus extra for topping – Powdered sugar for dusting, optional INSTRUCTIONS 1. Preheat oven to 350 F. Grease an 8-inch square pan. 2. In a blender, blend coconut milk, pumpkin, maple syrup, JUST Egg, vanilla, pumpkin pie spice, and salt until smooth. In a large bowl, toss the bread cubes with the pumpkin mixture until each bread cube is coated. Mix in chocolate chips. 3. Fill the prepared pan with the mixture and lightly press it down with the back of a spoon or your hands. Top with extra chocolate chips, if desired. 4. Bake for 25 to 30 minutes until golden brown on top. Let it sit for at least 5 to 10 minutes before serving. Dust with powdered sugar, lightly drizzle with maple syrup if desired, and serve warm. This can be baked right before serving, or earlier that day and then reheated for 8 to 10 more minutes right before serving. #JUSTEgg #ReallyGoodEggs #plantbased #eggs #pumpkinseason #pumpkinspice #holidayrecipes #dessertsoftiktok #fyp