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Pumpkin Spice Breakfast Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 loaf 16 oz challah or brioche bread, cubed
  • 8 large eggs
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2/3 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped pecans
  • 3 tablespoons butter melted
  • Cooking spray

Method
 

  1. Spray a 9x13-inch dish; spread bread evenly.
  2. Whisk eggs, pumpkin, milk, cream, brown sugar, vanilla, spices, salt, and nutmeg smooth in a large bowl.
  3. Pour evenly over bread; press gently to soak and rest 10 minutes.
  4. Toss pecans with butter in a small bowl; sprinkle over casserole.
  5. Cover tightly with foil; refrigerate at least 4 hours or overnight, or freeze up to 2 months.
  6. Heat oven to 350°F; bake covered 40 minutes, then uncovered 10 minutes until golden and puffed.
  7. Rest 10 minutes; serve warm with syrup, whipped cream, or powdered sugar. If frozen, thaw refrigerated overnight before baking.