Making Life Delicious Since 1983

Overnight Pumpkin Breakfast Casserole

Pumpkin Bars
Looking for a delicious and healthy-ish recipe to treat morning guests for the holiday season? Then try this mouthwatering, sweet, make ahead breakfast casserole!











Overnight Pumpkin Breakfast Casserole

– Vegetable oil cooking spray
– 10 ounces (about 9 slices) raisin bread
– 8 large eggs
– 1 can (15 ounces) 100% pure pumpkin
– 1 can (12 ounces) evaporated skim milk
– ½ cup 1% milk
– ½ cup packed brown sugar
– 1 teaspoon vanilla extract
– 1 tablespoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon ground nutmeg
– ½ teaspoon salt
– 1 tablespoon cinnamon sugar
– ½ cup chopped pecans
– ¾ cup maple syrup
Coat a 13-by-9-inch baking dish with cooking spray.
Preheat oven to 350 degrees.
Cut bread into 3/4-inch cubes and place in baking dish; set aside.
In a large bowl, lightly whisk eggs. Add pumpkin, evaporated milk, milk, brown sugar, vanilla, cinnamon, ginger, nutmeg and salt. Whisk until well combined and pour over bread cubes, making sure all cubes are covered with pumpkin mixture.
Cover with plastic wrap and refrigerate overnight.
When ready to bake, remove casserole from refrigerator and remove plastic wrap. Allow the casserole to come to room temperature, about one hour, before baking.
Sprinkle top of casserole with cinnamon sugar and pecans.
Bake uncovered for 40 to 45 minutes or until set.
To serve, drizzle each piece with 1 tablespoon maple syrup & dust with our Pumpkin Dust for extra yumminess!
(The low fat milk saves you a few calories for later in the day, but whole milk products can be used as a substitute if needed.)

? & Created & tested by: Darlene Zimmerman, MS, RD for Heart Smart, Henry Ford Health System

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