This bread puddingstyle casserole is great for a holiday breakfast for overnight guests or any weekend you want a treat Its assembled the night before and baked in the morning
Prep Time
8 hrs
Dificult
Medium
Servings
9 hrs
Ingredients
Instructions
Spray a 9x13-inch baking dish with cooking spray
and place the bread cubes into the dish. In a bowl
mix together the pumpkin puree
sugar
cinnamon
ginger
nutmeg
vanilla extract
salt
eggs
milk
evaporated milk
and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap
and refrigerate overnight.
The next day
preheat oven to 350 degrees F (175 degrees C). Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean