Overnight Pumpkin French Toast Casserole

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.

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
  • Confectioners’ sugar, optional
  • Maple syrup, warmed, optional

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Directions

  • Cut each slice of bread into quarters. Arrange half of the bread in a greased 13×9-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

1 piece: 302 calories, 13g fat (6g saturated fat), 148mg cholesterol, 342mg sodium, 36g carbohydrate (20g sugars, 4g fiber), 13g protein.

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