Pumpkin Breakfast Casserole recipe

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Ingredients

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

Nutrition Info

313.1 calories
carbohydrate: 41.8 g
cholesterol: 147 mg
fat: 12.3 g
fiber: 3.2 g
protein: 10.6 g
saturatedFat: 3.2 g
servingSize: -
sodium: 461.2 mg
sugar: 23.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

1 9x13-inch casserole

Recipe Note

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.

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