The Scoop
Pumpkin spice, cinnamon-raisin bread, creamy pockets of cream cheese, and crunchy pecans have officially turned breakfast into a fall event.
This make-ahead casserole bakes into a golden, custardy centerpiece with just the right mix of warm spice, tangy richness, and crunch, finished with powdered sugar and plenty of maple syrup.
Ingredients
- 1 (1-pound) loaf cinnamon-raisin bread
- 1 (8-ounce) package reduced-fat cream cheese, cut into 3/4-inch cubes
- 8 large eggs
- 1 (12-ounce) can evaporated milk
- 1 cup canned pumpkin, about 8 ounces
- 2/3 cup brown sugar, packed
- 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 pecans, chopped
- confectioners' sugar, optional, to taste
- maple syrup, optional, warmed, to taste
Directions
- Grease a 9x13-inch baking dish.
- Cut each slice of the bread loaf into quarters.
- Arrange 1/2 of the bread quarters in the prepared baking dish.
- Add a layer of the cubed cream cheese to the baking dish.
- Top with the remaining bread quarters, pressing down slightly.
- In a large bowl, whisk together the eggs, the evaporated milk, the pumpkin, the brown sugar, the fat-free-milk, the cinnamon, the nutmeg, the ginger, the cloves, and the salt.
- Pour the egg mixture over the top of the casserole.
- Cover and refrigerate the casserole for at least 8 hours and up to overnight.
- Preheat the oven to 350 degrees F.
- Transfer the casserole from the fridge while the oven heats.
- Bake, covered, for 40 minutes.
- Uncover the casserole and sprinkle the top with the pecans.
- Bake, uncovered, until lightly browned and a knife inserted into the center comes out clean, about 25-30 minutes.
- Let the casserole stand until cooled slightly, about 5-10 minutes.
- Dust with the confectioners' sugar and serve with the maple syrup.
×
