Quick post this morning!
I know that yesterday was casserole post day, but I had a date with a little ladybug for some trick or treating last night, and that was much more important. We scored some big candy!
Hope you all enjoyed your Halloween festivites, and lots of candy.
This casserole makes for a lovely sweet breakfast, or even a nice fall dessert. Make it the night before then bake when you’re ready. I added a handful or two of cranberries for colour and tang, and they were a very tasty addition.
[Recipe] Pumpkin French Toast Breakfast Casserole
10 oz whole grain bread (about 5 slices), cut into cubes
1 cup pure pumpkin
1/2 cup 2% Carnation evaporated milk
3 lg eggs
1/2 cup milk
1 tsp ground cinnamon
1/3 cup brown sugar
1/2 tsp ground ginger
1 tsp vanilla extract
1/4 cup pecans, chopped
Preheat your oven to 350F.
Cut the bread into cubes about 1 inch square. Scatter the cubes in a medium-sized, lightly buttered casserole dish.
Next, mix the custard. Put the pumpkin, milk, eggs, cinnamon, brown sugar, ginger, and vanilla in a large mixing bowl and mix well.
Pour the custard over the bread.
Sprinkle the nuts and cranberries (if using) over the bread and egg mixture.
Cover and refrigerate 8 hours or overnight.
Bake for 45 minutes.
Serve with maple syrup, whipped cream, or ice cream (for a special treat).