Overnight Pumpkin French Toast Casserole Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 cup chopped pecans
- 1/8 teaspoon ground cloves
- 2/3 cup packed brown sugar
- 1 cup canned pumpkin
- 8 large eggs
- 1/2 cup fat-free milk
- confectioners' sugar optional
- 1 can (12 ounces) evaporated milk
- 1 loaf (1 pound) cinnamon-raisin bread
- 1 package (8 ounces) reduced-fat cream cheese cut into 3/4-inch cubes
- maple syrup warmed, optional
- Carbohydrate 31.4508278250514 g
- Cholesterol 282 mg
- Fat 9.94933084277383 g
- Fiber 2.54958720652185 g
- Protein 9.10025278080078 g
- Saturated Fat 2.37521264473513 g
- Serving Size 1 1 serving (116g)
- Sodium 147.061962740385 mg
- Sugar 28.9012406185295 g
- Trans Fat 1.28056591826526 g
- Calories 244 calories
Directions Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-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 350degrees. 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 near the center comes out clean. Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup. Yield: 12 servings. Originally published as Overnight Pumpkin French Toast Casserole in Taste of Home February/March 2015, p62
