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Overnight Pumpkin French Toast Casserole Recipe

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This recipe for Overnight Pumpkin French Toast Casserole, by , is from Cooking with Faith , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Barbara Crann

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf cinnamon-raisin bread, 1 lb size
1 8-oz pkg. cream cheese, cut into 3/4" cubes
8 large eggs
1 can evaporated milk
1 cup canned pumpkin
2/3 cup brown sugar, firmly packed
1/2 cup milk
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup pecans, chopped (optional)

Directions:
Directions:
Cut each slice of bread into quarters. Arrange half of the bread quarters in a greased 9 x 13 baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly.

In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, milk, spices and salt. Pour over top of bread. Refrigerate, covered, overnight.

Preheat oven to 350. Remove casserole from refrigerator while oven heats. Bake, covered, for 40 minutes. Uncover, sprinkle with pecans, continue to bake uncovered for 25-30 minutes or until lightly browned and a knife inserted in center comes out clean.

Let stand 5-10 minutes before serving. Dust with powdered sugar, serve with maple syrup.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
20 minutes + chilling + baking

 

 

 

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