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7) Pumpkin-Spice Breakfast Casserole for Fall

Cool school mornings call for something warm and filling. This one has actual canned pumpkin in the custard, so it's more substantial than it looks. The pumpkin pie spice does most of the flavor work, which means I'm not digging through the spice cabinet at 7am looking for allspice.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 cups cubed day-old French bread about 1 loaf
  • 1 1/2 cups canned pumpkin
  • 4 large eggs
  • 2 cups milk
  • 1/2 cup brown sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup chopped pecans optional
  • 2 tbsp melted butter

Method
 

  1. Preheat oven to 350°F and butter a 9x13 pan.
  2. Toss bread cubes and pecans in the pan.
  3. Whisk pumpkin, eggs, milk, brown sugar, spice, vanilla, and salt until smooth.
  4. Pour mixture over bread and press lightly to soak.
  5. Drizzle melted butter on top.
  6. Bake 35–40 minutes until set and edges are browned.
  7. Let rest 10 minutes before serving.