OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE
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.