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Ultimate Fall Breakfast Casserole

CasseroleFallVegetarian
Time :9 hours 25 minutes
Yield :12 servings
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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.
Hack it:
Swap the cinnamon-raisin bread for brioche, challah, French bread, or croissants.
Add diced apples, pears, dried cranberries, or extra raisins for more texture and sweetness.
Stir orange zest or vanilla into the custard for a brighter flavor.
Swap the pecans for walnuts, hazelnuts, or pumpkin seeds.
Add a splash of maple extract or bourbon for an extra layer of fall flavor.
Finish with whipped cream, caramel sauce, maple butter, or toasted pecans alongside the maple syrup.
Leftovers:
Reheat slices and top with Greek yogurt, berries, and extra maple syrup.
Turn leftover pieces into a French toast-style skillet with sautéed apples and butter.
Layer chunks with yogurt, whipped cream, and pecans for a quick breakfast parfait.
Warm a slice and serve it with vanilla ice cream for an easy fall dessert.
Cube and toast leftover casserole until crisp, then scatter it over baked apples, oatmeal, or yogurt.

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.
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