Easy Pumpkin Breakfast Casserole Recipe

Ingredients

• 10 slices white bread, cubed
• 1 (15 ounce) can pumpkin puree
• 6 eggs, beaten
• 1 cup milk
• 0.67 cup white sugar
• 1 (5 ounce) can evaporated milk
• 0.5 cup chopped pecans
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 0.5 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.13 teaspoon salt

Instructions

1. Grease a 9x13-inch baking dish with cooking spray, then evenly spread the bread cubes in the dish.
2. In a large bowl, combine pumpkin puree, eggs, milk, sugar, evaporated milk, pecans, cinnamon, vanilla extract, ginger, nutmeg, and salt. Pour the mixture evenly over the bread cubes. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
3. Preheat your oven to 350 degrees F (175 degrees C).
4. Bake the casserole, uncovered, in the preheated oven until the pumpkin mixture is firm and a toothpick inserted into the center comes out clean, approximately 45 minutes.

Nutrition

• Calories: 313 kcal
• Fat Content: 12 g
• Fiber Content: 3 g
• Sugar Content: 24 g
• Sodium Content: 461 mg
• Protein Content: 11 g
• Cholesterol Content: 147 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g