Overnight Pumpkin French Toast Casserole


1 loaf (1 pound) cinnamon-raisin bread
1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch cubes
8 large Nellie’s Free Range Eggs
1 can (12 ounces) evaporated milk
1 cup canned pumpkin
2/3 cup packed brown sugar
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 chopped pecans
Confectioners' sugar, optional
Maple syrup, warmed, optional


1Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly.
2In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight.
3Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean.
4Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.

Helpful Hints:

Total Time
Prep: 20 min. + chilling Bake: 65 min.
Makes 12 servings
Nutrition Facts
1 piece: 302 calories, 13g fat (6g saturated fat), 148mg cholesterol, 342mg sodium, 36g carbohydrate (20g sugars, 4g fiber), 13g protein.

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