Description
This Pumpkin Breakfast Casserole is a delicious brunch for anyone who loves baked french toasts, big casseroles, or pumpkin. This recipe is a great morning timesaver as a make-ahead overnight breakfast casserole.
Ingredients
12 slices (about 1-lb) brioche bread – cubed into 1-inch cubes
8 medium eggs
1 ¼ cup whole milk
1 can (5-ounce) evaporated milk
1 can (15-ounce) pumpkin puree
¼ cup granulated sugar
½ cup (lightly packed) light brown sugar
1 tablespoon quality vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon kosher salt
Cinnamon Sugar Topping:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Instructions
1. Grease a 9×13-inch pan. Evenly layer in the brioche bread cubes.
2. In a large bowl, beat the eggs. Add in all the other ingredients and mix well.
3. Carefully pour the mixture over the brioche bread cubes. Gently press the cubes into the pumpkin mixture as needed.
4. Mix granulated sugar and cinnamon for topping and sprinkle over the top.
5. Cover and let sit for at least 30 minutes or overnight.
6. Preheat oven to 350°F / 180°C. Bake 45–55 minutes until the center sets.
7. Cool slightly before serving. Serve warm, room temperature, or cold.
Notes
You can double the recipe and bake two pans at once. Rotate pans midway through baking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 271
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0