Ingredients
- 1 loaf cinnamon swirl bread (we like Martin’s, Pepperidge Farm or Thomas’)
- 8 large eggs
- 1 can (12 ounces) evaporated milk
- 1 cup canned pumpkin
- 2/3 cup packed brown sugar
- 1/2 cup 2% 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
- Maple syrup
Directions
- Cut each slice of bread into quarters.
- Arrange bread in a greased 13×9-in. baking dish.
- In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, milk, spices and salt.
- Pour over top. Refrigerate, covered, overnight.
- Preheat 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.
- Let stand 5-10 minutes before serving.
- Top with maple syrup to serve.
