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"The belly rules the mind."--Spanish Proverb

Pumpkin Breakfast Casserole Recipe

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This recipe for Pumpkin Breakfast Casserole is from Cooking in the Kitchen with Kim, 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!
Category:
Category:
Ingredients:  
Ingredients:  
10 slices bread, cubed
15 oz. can of pumpkin
2/3 cup sugar
1 tsp. cinnamon
1/2 tsp ginger
1/2 tsp. nutmeg
1 tsp. vanilla
1/8 tsp salt
6 eggs, beaten
1 cup milk
5 oz. can evaporated milk
1/2 cup pecans
Directions:
Directions:
Layer bread on bottom of greased 9 x 13 pan. Mix together remaining ingredients and pour over bread. Cover and refrigerate overnight.

Bake, uncovered at 350 degrees for 45 minutes or until set in the middle.

Serve with warm maple syrup.
Preparation Time:
Preparation Time:
15 minutes to assemble and overnight in the fridge, 45 minutes to bake.
Personal Notes:
Personal Notes:
This recipe was given to me by Mrs. Harry. It is a great way to use up stale bread or bread ends and works well if you're having guests overnight or hosting a brunch. I love to serve it with warm maple syrup, breakfast sausage and fresh fruit for a complete meal. Yum!!!!

 

 

 

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