Overnight Pumpkin French Toast Casserole

Name: Overnight Pumpkin French Toast Casserole
Ingredients: 1 loaf (1 pound) cinnamon-raisin bread; 1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch cubes; 8 large 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

"Recipes that don't tie me to the kitchen—that’s what I’m all about. I make this luscious dish the night before breakfast or brunch with guests. —Patricia Harmon, Baden, Pennsylvania..."

INGREDIENTS

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1 loaf (1 pound) cinnamon-raisin bread

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1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch cubes

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8 large eggs

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1 can (12 ounces) evaporated milk

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1 cup canned pumpkin

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2/3 cup packed brown sugar

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1/2 cup fat-free milk

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2 teaspoons ground cinnamon

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1/4 teaspoon ground nutmeg

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1/4 teaspoon ground ginger

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1/8 teaspoon ground cloves

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1/2 teaspoon salt

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1/2 cup chopped pecans

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Confectioners' sugar, optional

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Maple syrup, warmed, optional

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