| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 5 tablespoons unsalted butter, melted, plus more for buttering the pan
- One and one-half 15-ounce cans pumpkin puree
- One 14-ounce can sweetened condensed milk
- 1 cup milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 loaf brioche bread, sliced
- Two 8-ounce packages cream cheese, at room temperature
- 1 cup powdered sugar
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- Pinch of salt
- Maple syrup, for drizzling
Instructions
- Preheat the oven to 350 degrees F. Lightly butter a 12-by-8-inch baking pan.
- In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined. Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then transfer it to the prepared baking pan. Repeat the process until the bottom of the pan is covered.
- In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free; the mixture should be soft and spreadable.
- Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices. Soak the remaining bread slices in the remaining custard. Layer them on top of the cream cheese mixture. Combine the pecans, brown sugar and remaining 4 tablespoons melted butter in a bowl. Add a pinch of salt. Top the casserole with the pecan mixture.
- Bake until the top is golden, 40 to 45 minutes. Serve with a drizzle of maple syrup.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 702 |
| Total Fat | 38 g |
| Saturated Fat | 17 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 4 g |
| Sugar | 50 g |
| Protein | 15 g |
| Cholesterol | 180 mg |
| Sodium | 459 mg |
Reviews
I just saw this on the show and i immediately went to the nutritional information. As a human, I know this must taste good but way too sweet. As a nurse, I just couldn’t feed my family this. Any ideas to cut the sugar, saturated fats, and carbs while maintaining the flavor profile? I did the math with healthier substitutions but it never improved enough to make me feel any better about making it. Any suggestions or similar recipes?
Fabulous !
This was so delicious!!!
Awesome recipe! I made this last year at Christmas time. Froze the leftovers and ate it throughout the year as a Sunday treat for breakfast! Yummy! Getting ready to make again.
This was such a delicious treat. Packed full of flavors; pumpkin, vanilla, savory pecans & who doesn’t love cream cheese? Everyone loved it and we ended up eating the leftovers as dessert!
I make this every year for our family’s Halloween brunch and everyone loves it. I put it together the day before and refrigerate overnight, then bring close to room temp before baking. I must say this takes a lot longer then the 45 minutes to bake. I had it in the oven for over an hour and the center was still not totally done. Just a heads up when you are planning your meal.
It was very delicious! Would recommend cutting out a lot of the sugar so that you don’t feel like you’re going to have diabetes after you eat. The condensed milk is not needed and little to no powdered sugar could be used in the cream cheese mixture.
A breakfast heart attack on a plate. I can see why there are no nutrition specs. posted.
This is now my “go to” recipe if I want to wow friends and family for breakfast. I’ve made it at least a half dozen times and will be doing so again next week. Easy to make, and the recipe is perfect as is and needs no adjustments. I always make it the night before, cover with plastic, and bring to room temp before baking the next morning. Thank you, Marcela, for making my friends think I’m a fantastic cook!
My hubby and I made this Christmas Eve for breakfast Christmas Day. It took about 45 minutes to make. We slapped it in the fridge overnight and covered it in Saran Wrap. We threw it in the oven at 350 for 30 minutes and it was perfect! Cream cheese center is heavenly and the brioche bread held everything together. It’s our new Christmas Day breakfast tradition!