Name: Pumpkin Breakfast Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: White bread, cubed - 10 slices; Pumpkin Puree - 1 (15 ounce) can; White sugar - ⅔ cup; Ground cinnamon - 1 teaspoon; Ground ginger - ½ teaspoon; Ground nutmeg - ½ teaspoon; Vanilla extract - 1 teaspoon; Salt - ⅛ teaspoon; Eggs, beaten - 6; Milk - 1 cup; Evaporated milk - 1 (5 ounce) can; Chopped pecans (Optional) - ½ cup

Ingredients for - Pumpkin Breakfast Casserole

1. White bread, cubed 10 slices

2. Pumpkin Puree 1 (15 ounce) can

3. White sugar ⅔ cup

4. Ground cinnamon 1 teaspoon

5. Ground ginger ½ teaspoon

6. Ground nutmeg ½ teaspoon

7. Vanilla extract 1 teaspoon

8. Salt ⅛ teaspoon

9. Eggs, beaten 6

10. Milk 1 cup

11. Evaporated milk 1 (5 ounce) can

12. Chopped pecans (Optional) ½ cup

How to cook deliciously - Pumpkin Breakfast Casserole

1 . Stage

Spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap, and refrigerate overnight.

2 . Stage

The next day, preheat oven to 350 degrees F (175 degrees C). Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.