Pumpkin Breakfast Casserole

Pumpkin Breakfast Casserole

36
cooks4forty 47

"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."

Ingredients

9 h {{adjustedServings}} servings 313 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

36
  1. 55 Ratings

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I knew that when I saw Cooks4forty post this recipe over on the exchange that I was not going to be able to wait until fall to try it. I'm so glad I didn't! This was excellent! It's a great c...

I made this for Christmas breakfast and it was awesome!! I followed some suggestions in other reviews by using 1 cup brown sugar in place of the white sugar, 2 tsp of vanilla and used about 1 1/...

Ok so I hate when people grandstand and blab about how they have managed to make these recipes outstanding, but I read all the reviews and several people thought this was bland and it kinda is. ...