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Pumpkin Breakfast Casserole

Pumpkin Breakfast Casserole

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    9 h
cooks4forty

cooks4forty

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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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:
  • 166 mg
  • 55%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

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.
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Reviews

Catlin
45

Catlin

6/8/2010

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 change from the standard breakfast casserole. The spices were great and it wasn't overly sweet. 45 minutes was just the right time to bake it. I can't wait to make this again and I'm sure it'll become a standard during the holidays. Thanks!!

Koksav
39

Koksav

12/30/2010

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 1/2 tsp of cinnamon. I also used a good honey whole wheat bread and sprinkled the top with the pecans and some cinnamon/sugar. Served with powdered sugar on top. This will definately be made again, and again, and again!!

mandy
39

mandy

10/22/2010

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. But I did change the recipe and I love my new one, just switch to pumpkin pie filling, and add a cup of brown suger. Bake as directed and drizzle with maple syrup. this alteration makes a wonderful sweet variation.

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