Pumpkin French Toast Casserole

Total Time Prep: 20 min. + chilling Bake: 65 min.
Yield 12 servings
Contest Winner
Test Kitchen Approved
Our pumpkin French toast casserole combines cinnamon-raisin bread, cream cheese and fall spices with canned pumpkin. Prep the casserole in the evening so you can pop it in the oven when you wake up.

Ingredients

  • 1 loaf (1 pound) cinnamon-raisin bread
  • 1 package (8 ounces) reduced-fat cream cheese, cut into small 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.

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
Recipe Creator

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