How to Make Pumpkin Breakfast Casserole - A Step-by-Step Guide

Looking for a delicious and satisfying breakfast dish to start your day off right? Look no further than this Pumpkin Breakfast Casserole! This recipe features a delightful combination of pumpkin, warm spices, and other flavorful ingredients that are sure to please your taste buds. Whether you’re looking for a special dish to enjoy on a weekend morning or want to prep a tasty breakfast ahead of time, this casserole is the perfect choice.

This Pumpkin Breakfast Casserole is packed with ...

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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 (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Additional Time: 8 hrs
  • Total Time: 9 hrs
  • Servings: 8
  • Yield: 1 9x13-inch casserole

  • 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 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.
  • Nutrition

    313 cal.

    • Total Fat: 12g
    • Saturated Fat: 3g
    • Cholesterol: 147mg
    • Sodium: 461mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 3g
    • Total Sugars: 24g
    • Protein: 11g
    • Vitamin C: 3mg
    • Calcium: 171mg
    • Iron: 3mg
    • Potassium: 325mg