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Pumpkin Breakfast Casserole

Pumpkin Breakfast Casserole Recipe

  • 10 slices white bread, cubed
  • 1 (15 ounce) can pumpkin puree
  • 2/3 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 6 eggs, beaten
  • 1 cup milk
  • 1 (5 ounce) can evaporated milk
  • 1/2 cup chopped pecans (optional)
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 313
Total Fat 12.3g
Saturated Fat 3.2g
Cholesterol 166mg
Sodium 461mg
Total Carbohydrate 41.8g
Dietary Fiber 3.2g
Sugars 23.7g
Protein 10.6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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