Pumpkin Spice Breakfast Casserole

- 6 Bays English Muffins, torn into 1
- 1 cup half & half
- 3 eggs
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie seasoning
- 1/2 cup pumpkin puree
- 1 tart apple, peeled and sliced
- 2 tablespoons butter, cut into small pieces

Butter the bottom of an 8" x 8" casserole, and scatter half of the English muffin pieces on the bottom. Place half of the apple slices over the muffin pieces. Whip together the half & half, eggs, 1/4 cup of sugar, spices and pumpkin puree in a small bowl. Pour half of the pumpkin cream mixture over the apples and muffins. Repeat the process, layering muffin pieces and apple slices, then covering them with the remaining pumpkin cream. Sprinkle with 2 tablespoons of sugar and the butter pieces. Cover with aluminum foil. Bake for one hour at 350º F, or refrigerate overnight and bake before serving.

Serve warm.

Submitted by Amy Schmicker of Ft. Myers, Florida.

Serves 6