[Recipe] Pumpkin French Toast Breakfast Casserole

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).

5 responses to “[Recipe] Pumpkin French Toast Breakfast Casserole

  1. what a beautiful dish for Christmas time! Thanks Teeds for sharing all your recipes and your talents! thumbs up!!!

  2. Sounds delicious! Just wondering – why is the milk in the photo???

  3. Answered my question – read the list of ingredients more closely!

  4. Hi there, I am collecting pumpkin recipes at the moment. Please do drop me a line on ca4ole@gmail.com if you are ok with me linking to your post in my blog (Carole’s Chatter). Cheers

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