• Thoroughly grease a 13x9-inch baking dish with unsalted butter then arrange the bread cubes in an even layer in the dish.
• In a large bowl, whisk together the eggs, pumpkin purée, heavy cream, milk, light brown sugar, pumpkin pie spice and vanilla extract. Pour the mixture over the bread cubes, and using your hands, mix together the bread with the liquid, ensuring that all of the bread gets thoroughly coated and packed into the dish. Cover the dish securely with plastic wrap then refrigerate the French toast overnight.
• When you're ready to serve the French toast, preheat the oven to 375°F. Remove the plastic wrap and cover the dish securely with foil. Bake it for 35 minutes until the liquids are almost fully set. Remove the foil and continue baking the French toast for an additional 15 to 20 minutes until the bread is deep golden brown.
• Remove the French toast from the oven, top it with pomegranate seeds and serve immediately with syrup.

Kelly's Note:

• Any type of bread will work for this French toast recipe, however crusty and stale bread works best, as it absorbs the most liquid.
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