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Pumpkin Breakfast Casserole
Pumpkin Breakfast Casserole
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
540 minutes
Overnight pumpkin and spice French toast casserole - prepare ahead for a hassle-free morning!
Ingredients:
  • 10 slices white bread, cubed
  • 1 (15 ounce) can pumpkin puree
  • 0.66666668653488 cup white sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 0.125 teaspoon salt
  • 6 eggs, beaten
  • 1 (5 ounce) can evaporated milk
  • 0.5 cup chopped pecans
Instructions:
  • Prepare the baking dish by generously spraying it with cooking spray, then evenly distribute the bread cubes in the dish. In a separate bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans into a flavorful mixture. Pour this pumpkin mixture over the bread cubes in the dish. Cover with plastic wrap and refrigerate overnight for maximum flavor infusion.
  • The following day, heat the oven to 350°F (175°C). Bake the uncovered casserole until the pumpkin mixture is firm and a toothpick inserted in the center comes out clean, approximately 45 minutes.

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