Pumpkin Breakfast Casserole
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
430 g
Pumpkin Puree (can)2 cup
White Sugar1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground Nutmeg1 tsp
Vanilla Extract1 tsp
Salt1 cup
Milk140 g
Evaporated Milk (can)1 cup
Pecan (chopped optional)Directions:
1
Spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish
2
In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans
3
Pour the pumpkin mixture over the bread cubes
4
Cover the dish with plastic wrap, and refrigerate overnight
5
The next day, preheat oven to 350 degrees F (175 degrees C)
6
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