As I mentioned in previous posts, Lisa comes up with most of her recipes at some pretty random times. This specific one she came up with around 5 this morning (while the rest of us were sleeping!) and I personally think it’s a keeper!
This breakfast casserole packs a lot of flavor between the pumpkin, apples, and brown sugar and it isn’t super sweet. This recipe is also really cool because you can eat it when it comes out of the oven or serve it at room temperature for a quick breakfast one the go!
This recipe is split up between 3 parts; 2 layers of the casserole and the crisp topping. So here’s a list of the ingredients you’ll need:
- Quick cook oats
- Pumpkin Pie Spice
- 1 Small apple
- Brown sugar
- 1 Stick of margarine
- 6 Pieces of bread (we used Pumpkin swirl bread, but you can use any type of bread you choose)
- 6 Eggs
- 2 cups Canned pumpkin
- Vanilla extract
To begin, preheat your oven at 400º and grease a 9×9 pan.
Here’s what you’ll need for the topping:
1 cup Quick cook oats
1 1/2 teaspoon pumpkin pie spice
1/3 cup chopped apple
2 teaspoon flour
1/4 cup brown sugar (not packed)
2 tablespoons chilled margarine cut into small cubes
2 handfuls of chopped pecan
Combine all of the dry ingredients and once they are mixed well add the apple pieces and margarine cubes, mix loosely with your fingers and set aside.
Now here’s what you’ll need for the first layer:
6 pieces of bread
In a bowl beat the eggs until light and frothy. Then add the bread cubes and blend until all of the bread is well saturated and the egg mixture is well absorbed. Put the bread mixture in your casserole dish.
Here’s what you’ll need for the second layer:
2 cups canned pumpkin
2 teaspoon vanilla extract
1/4 cup brown sugar (loosely packed)
2 teaspoon pumpkin pie spice
1 egg beaten
Stir all of these ingredients together and layer on top of the bread mixture. Spread out to cover the bread mixture evenly.
Bake at 400º for 15 minutes and then turn the oven down to 350º and bake for another 20 minutes.