Pumpkin Breakfast Casserole Food

PUMPKIN BREAKFAST CASSEROLE

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.

PUMPKIN CASSEROLE

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.

PUMPKIN FRENCH TOAST CASSEROLE

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

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 CASSEROLE

Steps:

• combine pumpkin, egg, vanilla, cinnamon, salt, milk and syrup and pour into a casserole dish (1.5 qt or 9x9).
• mix brown sugar, flour, coconut, pecans with butter to form crumbs and sprinkle evenly on the pumpkin
• bake at 350 for 30-45 minutes.

PUMPKIN FARMER'S CASSEROLE

Steps:

• Set oven to 350ºF.
• Mix all ingredients together in a large mixing bowl.
• Pour into a lightly greased 2-quart baking dish.
• Bake for 45 minutes or until set.

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.