This Pumpkin Breakfast Casserole is an easy breakfast casserole that's perfect for fall or any other time of the year. An ideal Thanksgiving breakfast or fall weekend brunch!
Ingredients
1loaf stale bread, cubed
6large eggs, room temp
1 3/4Cwhole milk, room temp
1/2CPumpkin creamer
3/4Csugar
1/2Cflour
2TBSPvanilla
Streusel:
1/2Cbrown sugar, packed
1tspcinnamon
1/2tspsalt
1.4tspwhole oats
1stick unsalted butter, cubed
Instructions
Preheat oven to 350 degrees.
Prep baking pan (9 X 13 inch) with baking spray.
Place the cubed bread into the prepared baking pan.
Whisk eggs, milk, pumpkin creamer, sugar, and vanilla together.
Pour the egg mixture over the cubed bread.
In a second bowl combine flour, brown sugar, cinnamon, and salt. Stir well to mix.
Add the butter, mixing with the flour mixture until combined.
Mix in the oats
Sprinkle on top of the bread mixture.
Bake at 350 degrees for 45-60 minutes. (Or golden brown)