This bread pudding-style pumpkin breakfast casserole recipe is perfect for holiday breakfasts with overnight guests or any weekend when you crave a special treat. It's assembled the night before and baked in the morning.
Ingredients
- 10 slices white bread , cubed
- 1 can pumpkin purée , 15 ounce
- 6 eggs , beaten
- 1 cup milk
- 1 can evaporated milk , 5 ounce
- 0.67 cups white sugar
- 0.5 cups chopped pecans , Optional
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 0.5 teaspoons ground ginger
- 0.5 teaspoons ground nutmeg
- 0.13 teaspoons salt
Instructions
-
1
Spray a 9x13-inch baking dish with cooking spray; add bread cubes.
-
2
Mix pumpkin, eggs, milk, evaporated milk, sugar, pecans, cinnamon, vanilla, ginger, nutmeg, and salt together in a large bowl; pour over bread cubes. Cover with plastic wrap, and refrigerate 8 hours to overnight.
-
3
Preheat oven to 350 degrees F (175 degrees C). Bake casserole, uncovered, until pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.
Nutrition Facts
Per serving
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