Description
Whether you whip this up and serve it with a scoop of vanilla ice cream after dinner or just slice a wedge and enjoy it with coffee in the morning, it’s easy, it’s seasonal, and it’s oh so delicious. It’s all the best flavors of fall in every bite. Enjoy!
Ingredients
Scale
- 1 loaf of Challah or Brioche, torn into pieces
- 1 (15 oz) can of pumpkin
- 6 eggs
- 1 cup of milk
- 1/2 cup of sugar
- 3 tablespoons of pumpkin pie spice
- 1 cup pecan pieces
- 1 cup dried cranberries
Instructions
- Preheat oven to 375 degrees.
- Spray (I use Pam) a 9×12 baking dish. Spread your torn pieces of bread over the bottom of your baking dish. Set aside.
- In a mixing bowl, whisk together your eggs, pumpkin, milk, sugar, and pumpkin pie spice. Stir in your pecan pieces and dried cranberries. Pour this mixture down over the baking dish.
- Pop your casserole in the oven (or the fridge up to 24 hours!) and bake about 35 minutes or until the edges are browned and the center is set.
- Remove from oven and serve immediately.