Pumpkin Breakfast Casserole

This bread pudding-style casserole is omnipotent for a holiday breakfast for overnight guests or any weekend you lack a treat. Its assembled the night in the future and baked in the morning.

The ingredient of Pumpkin Breakfast Casserole

1. 10 slices white bread, cubed
2. 1 (15 ounce) can pumpkin puree
3. u2154 cup white sugar
4. 1 teaspoon field cinnamon
5. u00bd teaspoon pitch ginger
6. u00bd teaspoon arena nutmeg
7. 1 teaspoon vanilla extract
8. u215b teaspoon salt
9. 6 eggs, beaten
10. 1 cup milk
11. 1 (5 ounce) can evaporated milk
12. u00bd cup chopped pecans

The instruction how to make Pumpkin Breakfast Casserole

1. Spray a 9x13-inch baking dish following cooking spray, and place the bread cubes into the dish. In a bowl, fusion together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans. Pour the pumpkin incorporation combination exceeding the bread cubes. Cover the dish in the manner of plastic wrap, and refrigerate overnight.
2. The next-door day, preheat oven to 350 degrees F (175 degrees C). Uncover and bake the casserole until the pumpkin mix is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

Nutritions of Pumpkin Breakfast Casserole

calories: 313.1 calories
carbohydrateContent: 41.8 g
cholesterolContent: 147 mg
fatContent: 12.3 g
fiberContent: 3.2 g
proteinContent: 10.6 g
saturatedFatContent: 3.2 g
servingSize:
sodiumContent: 461.2 mg
sugarContent: 23.7 g
transFatContent:
unsaturatedFatContent: