Recipe by 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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white bread, cubed
1 (15 ounce) can
1 (5 ounce) can
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!!
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.
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.
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!!
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.
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.....
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
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! .
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Breakfast Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 110
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