Pumpkin Breakfast Casserole

This pumpkin breakfast casserole recipe is mixed up the night before, then baked the next day to clear your kitchen and your morning for other things.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 313 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup milk
• 1 teaspoon ground cinnamon
• 1 (5 ounce) can evaporated milk
• 1 (15 ounce) can pumpkin puree
• 6 eggs, beaten
• 10 slices white bread, cubed
• 0.5 teaspoon ground nutmeg
• 0.5 cup chopped pecans
• 0.125 teaspoon salt
• 0.5 teaspoon ground ginger
• 0.66666668653488 cup white sugar

Recipe Instructions

Step 1

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

Step 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.

Step 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.