Pumpkin for breakfast? Yes please! It doesn’t get any easier than this! Make this breakfast casserole the night before and it’s ready to go when you wake up in the morning. Enjoy!
1 tbsp. butter (softened)
1 loaf challah or egg bread (12-16 oz.), cut into 3/4-inch-thick slices
1 1/4 cups whole milk
2/3 cup canned pumpkin
1 tsp. vanilla
1/2 tsp. pumpkin pie spice
1/8 tsp. salt
3 tbsp. sugar
2 tsp. ground cinnamon
- Generously grease 13×9-inch baking dish with butter. Arrange bread slices in dish, fitting slices in tightly.
- Combine eggs, milk, pumpkin, vanilla, pumpkin pie spice, and salt in medium bowl; beat until well blended. Pour over bread in baking dish; turn slices to coat completely with egg mixture. Cover and refrigerate 8 hours or overnight.
- Preheat oven to 350 degrees F. Combine sugar and cinnamon in small bowl; mix well. Turn bread slices again; sprinkle generously with cinnamon-sugar.
- Bake about 30 minutes or until bread is puffy and golden brown. Serve immediately with maple syrup.
Makes 6 servings