Pumpkin Breakfast Casserole Recipe Reviews - Allrecipes.com (Pg. 4)
Photo by meljeffnkids
Reviewed: Sep. 23, 2010
Followed directions but used walnuts instead of pecans. Next time I would definitely use the pecans. It was very bland, it was much better when maple syrup was added to the top. Almost like a pumpkin flavored french toast. Not what I was expecting so I'll try something different next time.
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Cooking Level: Intermediate

Home Town: Billerica, Massachusetts, USA
Living In: Savannah, Georgia, USA

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Reviewed: Sep. 20, 2010
Loved this! Made it exactly as written with the exception of using wheat bread instead of white. It was a nice complement to the breakfast potluck we had at work...it wasn't overly sweet and has a yummy "bread pudding" consistency. Everyone raved!
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4 users found this review helpful

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Cooking Level: Expert

Home Town: Pleasanton, Kansas, USA
Living In: Highlands Ranch, Colorado, USA

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Reviewed: Aug. 23, 2010
my entire family did not like this recipe was just very bland. I even added sugar and cinnamon.
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Reviewed: Jun. 7, 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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8 users found this review helpful

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Photo by Catlin
Reviewed: Jun. 6, 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!!
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45 users found this review helpful

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Photo by Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

Displaying results 31-35 (of 35) reviews

 
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