Pumpkin Breakfast Casserole

This bread pudding-style casserole is great for a holiday breakfast for overnight guests or any weekend you want a treat. It's assembled the night before and baked in the morning.

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

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup milk
• 1 teaspoon ground cinnamon
• ⅛ teaspoon salt
• ⅔ cup white sugar
• 1 (5 ounce) can evaporated milk
• 1 (15 ounce) can pumpkin puree
• 6 eggs, beaten
• ½ cup chopped pecans (Optional)
• 10 slices white bread, cubed

Recipe Instructions

Step 1

Spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap, and refrigerate overnight.

Step 2

The next day, preheat oven to 350 degrees F (175 degrees C). Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.