Pumpkin Breakfast Casserole

Pumpkin Breakfast Casserole

37
cooks4forty 50

"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

9 h servings 313 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

37
  1. 56 Ratings

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Most helpful positive review

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 c...

Most helpful critical review

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.

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 c...

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/...

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. ...

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 ...

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 ...

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 voilĂ ! 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! .

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.

Just made this, and served it, at a fall breakfast at the beach...it was a big hit ! Used basic recipe, but doubled all spices and vanilla, changed white sugar to brown sugar, and added 3 more c...