Pumpkin Breakfast Casserole Recipe - Allrecipes.com
Pumpkin Breakfast Casserole Recipe
  • READY IN 9 hr

Pumpkin Breakfast Casserole

Recipe by  

"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 Edit and Save

Original recipe makes 1 9x13-inch casserole Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 9 hrs
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Reviews More Reviews

Most Helpful Positive Review
Jun 08, 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!!

 
Most Helpful Critical Review
Jan 11, 2011

I think that I was expecting too much from this recipe. I was not very impressed with either the taste or the consistency, and I am a HUGE pumpkin fan.

 
Dec 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!!

 
Oct 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.

 
Dec 28, 2010

Made this for Christmas morning and it was a hit. Any pumpkin pie lover will go crazy for it. I did use french bread which I think makes it more special. I sprinkled the nuts over the top of the dish before baking it which toasted them nicely. It was even better the next morning warmed up! Some people may want to bump up the spices.

 
Nov 10, 2010

I took this to Life Group at Church, and Everyone just loved it. I used 7 eggs, 2 teaspoon cinnamon, 1/2 cup of Brown sugar and not pecans (not a fan of them)...When it was done I topped it off with a little lite sryup drizzled over it with a lil sprinkle of powder sugar, I have to say it tasted like Pumpkin pie French Toast . Will be making this agian.....

 
Feb 01, 2011

We ran out of evaporated milk so I substituted 1 can of condensed milk instead (and omitted adding any further sugar)....more spices as others have suggested...and voilà! Quite good...thanks

 
Jun 08, 2010

I rated this before it was published, and copied that review! Reviewed on Nov. 23, 2009 I used whole wheat bread, and replaced the sugar with agave syrup. It smelled and tasted so good! .

 

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Nutrition

  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 166 mg
  • 55%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 10.6 g
  • 21%
  • Sodium
  • 461 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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