Pumpkin Swirl bread makes for the perfect base for this fall-inspired breakfast casserole that everyone will love!
Pumpkin Swirl Breakfast Casserole
A double dip of pumpkin and triple dip of pumpkin pie spice makes for the best ever pumpkin breakfast casserole
Servings - 8 servings
Ingredients
- 1 loaf Pumpkin swirl bread torn into pieces
- 1/2 cup pumpkin butter
- 6 large eggs
- 1 cup milk
- 1 Tbsp pumpkin pie spice
- 1 tsp vanilla
- powdered sugar & cinnamon topping
Instructions
- Preheat oven to 350 F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
- Toss the torn Pumpkin swirl bread pieces into the bottom of the prepared baking dish. Add 12-15 dollops of the pumpkin butter evenly throughout the baking dish, so that each serving will have a little burst of pumpkin butter.
- In a mixing bowl, whisk together the eggs, milk, pumpkin pie spice and vanilla. Pour over the bread pieces.
- Cover with foil and bake in the preheated oven for 45 minutes, then remove the foil and bake for another 10 minutes.
- Let cool slightly before serving warm. Add a little powdered sugar and cinnamon to a sifter and add a dusting over the top before serving. Other toppings ideas include butter, syrup, and whipped cream. Enjoy!
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