Pumpkin Breakfast Casserole

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. 1

   Spray a 9x13-inch baking dish with cooking spray; add bread cubes.

2. 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. 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.