Pumpkin Breakfast Casserole Recipe

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Pumpkin Breakfast Casserole

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Category: Breakfast

8 Servings
By: Unknown

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Ingredients:

10 slices white bread, cubed
1 (15 oz) can pumpkin puree
2/3 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp vanilla extract
1/8 tsp salt
6 eggs, beaten
1 cup milk
1 (5 oz) can evaporated milk
1/2 cup chopped pecans (optional)

Instructions:

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.
The next day, preheat oven to 350F (175C). 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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