OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE

Overnight Pumpkin French Toast Casserole image

Recipes that don't tie me to the kitchen-that's what I'm all about. I make this luscious dish the night before breakfast or brunch with guests. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

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Ingredients

1 loaf (1 pound) cinnamon-raisin bread
1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch cubes
8 large eggs
1 can (12 ounces) evaporated milk
1 cup canned pumpkin
2/3 cup packed brown sugar
1/2 cup fat-free milk
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans
Confectioners' sugar, optional
Maple syrup, warmed, optional

Steps:

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 350°. 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 in center comes out clean., Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.

Nutrition Facts : Calories 302 calories, Fat 13g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 342mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 4g fiber), Protein 13g protein.