Pumpkin Breakfast Casserole

• servings: 12 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

12 slices (about 1-lb) brioche bread (- cubed into 1-inch cubes)

8 medium eggs

1 1/4 cup whole milk

1 can (5-ounce) evaporated milk

1 can (15-ounce) pumpkin puree

1/4 cup granulated sugar

1/2 cup (lightly packed) light brown sugar

1 tablespoon quality vanilla extract

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon kosher salt

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

Directions

Grease a 9x13-inch pan. Evenly layer in the brioche bread cubes.

In a large bowl, beat the eggs. Add in all the other ingredients and mix well.

Carefully pour the mixture over the brioche bread cubes. Gently press the cubes into the pumpkin mixture as needed, so all the bread cubes are sitting in the liquid.

In a small bowl, mix together the granulated sugar and cinnamon. Evenly sprinkle it over the bread cubes.

Cover and let sit for at least 30 minutes, but preferably let the casserole sit in the refrigerator overnight.

When you are ready to bake the casserole, preheat the oven to 350°F / 180°C. Bake the casserole in the middle oven rack for 45 - 55 minutes, until the middle of the casserole is set, and the top has browned. A toothpick inserted in the middle of the casserole should come out clean. You can also double the recipe and bake 2 Pumpkin Breakfast Casseroles at once. Place one pan on the top rack and one pan on a lower rack. Rotate the pans between the racks mid-way through baking.

Remove the casserole from the oven and allow to cool slightly before serving. This casserole is delicious served warm, room temperature, or cold. Serve with maple syrup or whipped cream, if desired.

Nutrition

• Calories: 271 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 113 mg
• Sodium: 108 mg
• Total Carbohydrate: 17 g
• Total Sugars: 16 g
• Protein: 4 g