PUMPKIN BREAKFAST CASSEROLE
This bread pudding-style casserole is great for a holiday breakfast for overnight guests or any weekend you want a treat. It's assembled the night before and baked in the morning.
Provided by cooks4forty
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h
Yield 8
Number Of Ingredients 12
Steps:
- Spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap, and refrigerate overnight.
- The next day, preheat oven to 350 degrees F (175 degrees C). Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 41.8 g, Cholesterol 147 mg, Fat 12.3 g, Fiber 3.2 g, Protein 10.6 g, SaturatedFat 3.2 g, Sodium 461.2 mg, Sugar 23.7 g
PUMPKIN FRENCH TOAST CASSEROLE
Provided by Marcela Valladolid
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 12-by-8-inch baking pan.
- In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined. Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then transfer it to the prepared baking pan. Repeat the process until the bottom of the pan is covered.
- In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free; the mixture should be soft and spreadable.
- Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices. Soak the remaining bread slices in the remaining custard. Layer them on top of the cream cheese mixture. Combine the pecans, brown sugar and remaining 4 tablespoons melted butter in a bowl. Add a pinch of salt. Top the casserole with the pecan mixture.
- Bake until the top is golden, 40 to 45 minutes. Serve with a drizzle of maple syrup.
PUMPKIN PIE BREAKFAST CASSEROLE
Number Of Ingredients 5
Steps:
- Preheat oven to 350*F Open both packages of cinnamon rolls and lay out individual cinnamon rolls on a cutting board. Set icing containers aside for later. Quarter slice each cinnamon roll. Spray a 9x13 casserole dish with cooking spray. Place quartered cinnamon rolls into casserole dish. In a bowl beat eggs, heavy whipping cream, pumpkin puree and pumpkin pie spice. Pour mixture over cinnamon rolls. Bake for 35 minutes or until cooked through. Remove from oven and let sit for 5 minutes. Remove lids from each icing container and warm in microwave for 15 seconds. Drizzle icing over casserole and serve.
PUMPKIN-CRANBERRY BREAKFAST BAKE
Steps:
- Place bread cubes in a greased 13x9-in. baking dish; sprinkle with cranberries and walnuts. Whisk together next 11 ingredients until blended; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until puffed and golden, and a knife inserted in the center comes out clean, 30-35 minutes. Let stand 5-10 minutes before serving. Serve with syrup.
Nutrition Facts : Calories 303 calories, Fat 12g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 230mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN CASSEROLE
This is super easy, something different and tastes great with the main course. Enjoy! Originally submitted to ThanksgivingRecipe.com.
Provided by Lori DeLosh
Categories Side Dish Casseroles Squash Casserole Recipes
Yield 11
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 27.2 g, Cholesterol 62.6 mg, Fat 11.1 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 6.7 g, Sodium 169.1 mg, Sugar 21.1 g
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- Starbucks Pumpkin Muffins (Copycat Recipe) I know it’s not the most economical, but you have to admit that Starbucks knows their baked goods. Have you ever had a lousy scone or brownie?
- Pumpkin Oatmeal Bars {Vegan} I know that these look like a sweet treat you’d indulge in with your mid-morning tea or coffee, but they’re actually surprisingly healthy.
- Paleo Pumpkin Pancakes. The paleo diet suggests you should only eat unprocessed foods. It basically consists of lots of fruits and veggies along with lean meats, nuts, and seeds.
- Pumpkin French Toast. French toast is an indulgent way to start the day, and it’s not the healthiest option on this list. There’s a lot of sugar and maple syrup involved, but I like to think the pumpkin puree balances that out a little!
- Starbucks Pumpkin Bread Copycat Recipe. Like their muffins, this Starbucks copycat pumpkin bread is tender, sweet, moist, and perfectly spiced with just the right blend of seasonings.
- How to Make a Pumpkin Spice Latte. Do you count down the days until the big chains announce pumpkin spice lattes are back on the menu? It happened super early this year, which I’m thrilled about.
- Pumpkin Pie Oatmeal. The colder it gets, the more I turn to warm breakfast recipes like oatmeal. It’s pretty cheap, easy to make, and even easier to modify.
- Pumpkin Smoothie. If you’re ready for pumpkin flavors but it’s too warm where you are to start making oatmeal, then you’ll just have to try this sensationally creamy and tasty pumpkin smoothie.
- Pumpkin Spice Waffle Recipe. What I love about this recipe is that it’s so close to that of standard buttermilk waffles. You’ll use flour, sugar, baking powder, baking soda, buttermilk, and eggs, and the method is the same, too.
- 5-Minute Greek Yogurt Pumpkin Parfait. Looking at the recipe for this, you might think it’s some kind of creamy pumpkin pie rather than a quick yogurt parfait.
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