Pumpkin Egg Bake

When Foodbuzz sent out the email to receive a free loaf of Natures Pride bread and the chance to win a trip to the Foodbuzz Festival in November I jumped at the chance and new exactly what I would be making. Egg bake is my father-in-law’s traditional Christmas morning breakfast for all of us to enjoy while the nieces and nephews anxiously await opening presents.

Jim’s egg bake has cheese, mushrooms, milk and eggs and while I love enjoying his egg bake for holiday breakfasts I thought an egg bake that was a bit sweeter would be a winner. Maybe this year on Christmas morning we will have a sweet and savory egg bake for Kasey and Griffin to enjoy.

Ingredients

• 10 slices Natures Pride Nutty Oat 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
• 1/4 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 6 eggs, beaten
• 1 cup milk
• 1 (5 ounce) can evaporated milk
• 1/2 cup chopped walnuts

Directions

• Spray a 9×13-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 morning, preheat oven to 350 degrees. 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.

This made a great fall Saturday morning breakfast, warm and comforting! My Mom, Step-Dad, Mike and myself ate half the pan