Overnight Pumpkin French Toast Casserole
TOTAL TIME: Prep: 20 min. + chilling Bake: 65 min.
YIELD: 12 servings.
Recipes that don't tie me to the kitchen—that’s what I’m all about. I make this luscious dish the night before breakfast or brunch with guests. —Patricia Harmon, Baden, Pennsylvania
Ingredients
-
1 loaf (1 pound) cinnamon-raisin bread
-
1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch cubes
-
8 large eggs
-
1 can (12 ounces) evaporated milk
-
1 cup canned pumpkin
-
2/3 cup packed brown sugar
-
1/2 cup fat-free milk
-
2 teaspoons ground cinnamon
-
1/4 teaspoon ground nutmeg
-
1/4 teaspoon ground ginger
-
1/8 teaspoon ground cloves
-
1/2 teaspoon salt
-
1/2 cup chopped pecans
-
Optional: Confectioners' sugar and warmed maple syrup
Directions
-
1.
Cut each slice of bread into quarters. Arrange half the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly.
-
2.
In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight.
-
3.
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.
-
4.
Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.
Nutrition Facts
1 piece: 302 calories, 13g fat (6g saturated fat), 148mg cholesterol, 342mg sodium, 36g carbohydrate (20g sugars, 4g fiber), 13g protein.
© 2024 RDA Enthusiast Brands, LLC