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.

Step: 1

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.

Step: 2

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.

Per Serving: 313 calories; protein 10.6g; carbohydrates 41.8g; fat 12.3g; cholesterol 147mg; sodium 461.2mg.

Eating good breakfast to start the day had become a fabulous habit. It’s a fabolous way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and bring me power to make on the morning. Sugar is more vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your digestive system and helps keep you feel full longer, and not want likely grab a side food out of the street food before lunchtime.

Make fruit a morning habit is easy . Easy as put the fruit in your refrigerator next to the sweet drink or on the table next to your cereal bowl , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.