Overnight Pumpkin French Toast

Original recipe click Overnight French toast

1/2 loaf of Whole wheat bread cut in small chunks
4 eggs
1 1/2c pureed flax, pumpkin and sunflower seeds (mix with milk and pumpkin let sit for 10min)
2 cup pumpkin puree
2 1/2c powdered milk plus lemon juice to culture
4 tablespoons brown sugar (or a mixture of coconut sugar, honey, xylitol)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon vanilla
butter or oil spray for greasing pan

Mix in bowl and put in 9x13 pan, Let sit in fridge all night.

In morning add the topping
Crumb Topping
1/4 cup packed brown sugar (or a mixture of coconut sugar, honey, xylitol)
1/4 cup white sugar (or a mixture of coconut sugar, honey, xylitol)
2 tablespoons flour
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
2 tablespoons cold butter

 350 degrees, Uncover pan and sprinkle crumb topping evenly over the top.  Bake for 45-55 minutes, until puffed and golden all over.