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Make Ahead Pumpkin Pie Breakfast Bake
Thanksgiving dinner gets all the hype. But let’s not forget how important it is to have a good breakfast on Thanksgiving morning, too! You may have house guests who are hungry. You’ve got a lot of cooking to do, and you need some energy. Or you’re like me and you just can’t wait around all day to eat! But who wants to wake up extra early to make Thanksgiving Day breakfast? So, put this together the night before. When you wake up in the morning, just pop this in the oven and voila! Breakfast is served. And bonus: the oven is all warmed up for that turkey to go in.
You will need ...
- Day old bread, 1-2 loaves*
- Eggs, 4
- Sugar, 1 Cup
- Salt, 1/2 tsp
- Ground Cinnamon, 2 tsp
- Ground Ginger, 1 tsp
- Ground Cloves, 1/2 tsp
- Milk, 2 Cups
- Heavy Cream, 1 Cup
- Pumpkin Puree, 15 oz
NOTE: There should be about 6 cups of cubed bread
Step One
First, cut the bread into 1-inch cubes. Throw them into a greased baking dish.
Step Three
Carefully pour the filling over the bread cubes. Use a spatula to gently press down on the cubes to ensure they all get covered in the filling. Cover and let chill for two hours. Then, uncover and gently mix around switch the top cubes to the bottom and vice versa. Recover and chill for another two hours or overnight.
Step Four
In the morning, remove it from the fridge and give it another toss. Bake in a 350 degree F oven uncovered for about 50-60 minutes. If the top begins to brown too much, loosely cover with foil. The pumpkin bake is done when the center is no longer liquid. You can check this by inserting a table knife into the center and gently pushing back on the bread to see if any liquid remains. If done, remove from oven and let sit for 5-10 minutes before serving. Sprinkle with candied pecans if desired. Enjoy!