Tuesday, February 22, 2011

Pumpkin Spice Breakfast Casserole

Pumpkin Spice Breakfast Casserole 
- 6 English Muffins, torn into 1 in. pieces *I used a knife and cut them. So much easier than tearing.
- 1 cup half & half
- 3 eggs
- 1/4 cup plus 2 tbsp granulated sugar *I cut back on the sugar a little, it was too sweet for me the 1st time.
- 1 tsp pumpkin pie seasoning
- 1/2 cup pumpkin puree
- 1 tart apple, peeled and sliced
- 2 tbsp butter, cut into small pieces (best cut when frozen)

Butter the bottom of an 8" x 8" casserole, and scatter half of the English muffin pieces on the bottom. Place half of the apple slices over the muffin pieces. Whip together the half & half, eggs, 1/4 cup of sugar, spices and pumpkin puree in a small bowl. Pour half of the pumpkin cream mixture over the apples and muffins. Repeat the process, layering muffin pieces and apple slices, then covering them with the remaining pumpkin cream. Sprinkle with 2 tbsp of sugar and the butter pieces. Cover with aluminum foil. Bake for one hour at 350º F, or refrigerate overnight and bake before serving.
Serve warm.


This recipe is from my friend Joanna Masters. We've both made it a couple of times and determined it needs a little extra liquid. I usually just add extra milk (we use 2% most of the time.) I've also made it a couple times with day old bread. It's still VERY good. And once I omitted the apple and it was STILL very good! I usually do it the night before and let it soak in the fridge until morning, then pop it into a cold oven and add a few minutes to the baking time. 

the * notes in the recipe are Joanna's notes. 

Let me know what you think if you make it. 

Also, I do realize it's very funny for me to pull a recipe out of the coffers because I'm not feeling super, but wanted to blog something! Maybe I should make some Breakfast Casserole to help me feel better? 

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