Clarion County Recipe of the Day: Overnight Pumpkin French Toast Casserole

J.C. Taggart

J.C. Taggart

Published December 8, 2016 5:01 am
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Make this luscious dish the night before brunch with guests!

Overnight Pumpkin French Toast Casserole

Ingredients

1 loaf cinnamon-raisin bread
1 — 8 oz. package reduced-fat cream cheese, cut into 3/4-inch cubes
8 large eggs
1 — 12 oz. can 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
Maple syrup, warmed

Directions

~Cut each slice of bread into quarters. Arrange half of the bread in a greased 13×9-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 to 30 minutes (or until lightly browned and a knife inserted in center comes out clean).

Let stand 5 to 10 minutes before serving.

~Dust with confectioners’ sugar and serve with maple syrup.

~Make 12 servings.

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