Our pumpkin French toast casserole combines cinnamon-raisin bread, cream cheese and fall spices with canned pumpkin. Prep the casserole in the evening so you can pop it in the oven when you wake up.

Ingredients

• 1 loaf (1 pound) cinnamon-raisin bread
• 1 package (8 ounces) reduced-fat cream cheese, cut into small cubes
• 8 large eggs
• 1 can (12 ounces) evaporated milk
• 1 cup canned pumpkin
• 2/3 cup packed brown sugar
• 1/2 cup fat-free milk
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• optional: confectioners' sugar and warmed maple syrup

Directions

1. Cut each slice of bread into quarters. Arrange half the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly.
2. In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight.
3. Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean.
4. Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.