OVERNIGHT PUMP­KIN FRENCH TOAST CASSE­ROLE

Country - - PATRICIA HARMON MELISSA HANSEN -

BADEN, PENN­SYL­VA­NIA PREP: 20 min. + chill­ing • BAKE: 65 min. • MAKES: 12 serv­ings 1 1

loaf (1 pound) cin­na­mon­raisin bread pack­age (8 ounces) re­duced­fat cream cheese, cut into ¾-inch cubes large eggs can (12 ounces) evap­o­rated milk cup canned pump­kin cup packed brown su­gar

½ cup fat-free milk

2 tsp. ground cin­na­mon

¼ tsp. ground nut­meg

¼ tsp. ground gin­ger

⅛ tsp. ground cloves

½ tsp. salt

½ cup chopped pecans Con­fec­tion­ers’ su­gar, op­tional Maple syrup, warmed, op­tional

3. Pre­heat oven to 350°. Re­move casse­role from re­frig­er­a­tor while oven heats. Bake, cov­ered, for 40 min­utes. Un­cover; sprin­kle with pecans. Bake, un­cov­ered, for 25-30 min­utes or un­til lightly browned and a knife in­serted in the cen­ter comes out clean.

4. Let stand for 5-10 min­utes be­fore serv­ing. If de­sired, dust with con­fec­tion­ers’ su­gar and serve with maple syrup.

4. Di­vide the dough in half. On a floured sur­face, pat each por­tion to

thick­ness; cut with a floured 3-in. dough­nut cut­ter.

5. In an elec­tric skil­let or deep fryer, heat oil to 325°. Fry dough­nuts, a few at a time, un­til golden brown and cooked through, 2-3 min­utes on each side. Fry the holes, a few at a time, un­til golden brown and cooked through, about 1 minute on each side. Drain dough­nuts on pa­per tow­els; cool slightly. If de­sired, dip in a glaze or toss with Gin­ger Su­gar: cup su­gar plus 2-3 ta­ble­spoons ground gin­ger.

OVERNIGHT PUMP­KIN FRENCH TOAST CASSE­ROLE

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