OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE
Steps:
- Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly., In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean., Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.
Nutrition Facts : Calories 302 calories, Fat 13g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 342mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 4g fiber), Protein 13g protein.
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Etienne f Gomez
f@hotmail.comOverall, this casserole was delicious and I would definitely make it again.
Roshan Ghale
g_roshan@yahoo.comThis casserole was a bit dry.
Holly Kate Allen
hollyk38@gmail.comThis casserole is a bit too sweet for my taste.
Lizu Akter
a-l39@hotmail.comI'm not a huge fan of pumpkin, but I actually really enjoyed this casserole.
Osajere Beauty
osajere.b@aol.comThis casserole is a great way to use up leftover pumpkin puree.
President Walker
walker-p86@yahoo.comI love that this casserole can be made the night before. It makes mornings so much easier.
Tricia
tricia@gmail.comThis is the perfect fall breakfast recipe. It's warm, comforting, and delicious.
Nicole Emmanuel
n_e52@aol.comThis casserole was a huge hit at my Thanksgiving brunch! Everyone loved it.
Faisal Ahmed Memon
f-m@yahoo.comNot a fan of the pumpkin flavor, but the casserole was still good.
Buhle Buhl
b_buhl@gmail.comEasy to make and so yummy!
Khattak
khattak@gmail.comThis casserole was delicious! I loved the pumpkin flavor and the texture was perfect. I will definitely be making this again.
Vivian Ezinne
v-e@hotmail.comI found this casserole to be a bit dry. I think it would have been better if I had used more milk or cream.
lavlu islam lavlu00
lavlu-i48@aol.comThis casserole was a little too sweet for my taste, but I think that's just because I used canned pumpkin puree. I think it would be better if you used fresh pumpkin.
Mukesh Giri
giri-mukesh18@hotmail.co.ukI'm not a huge fan of pumpkin, but I actually really enjoyed this casserole. The pumpkin flavor was very mild and the casserole was nice and fluffy. I would definitely make this again.
Aviv Rotshas
ar@yahoo.comThis is my new favorite fall breakfast recipe! It's so cozy and comforting, and the pumpkin flavor is just perfect. I love that I can make it the night before and just pop it in the oven in the morning.
Debra walsh
w-d@gmail.comI made this casserole for a brunch party and it was a huge success! Everyone loved it and asked for the recipe. It's a great way to use up leftover pumpkin puree.
Emily Wallace
w.emily97@gmail.comThis pumpkin french toast casserole was a hit with my family! It was so easy to make and it turned out perfectly. The pumpkin flavor was subtle and not overpowering, and the casserole was nice and moist. I will definitely be making this again!