Ingredients
1 loaf (1 pound) cinnamon-raisin bread1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch cubes8 large eggs1 can (12 ounces) evaporated milk1 cup canned pumpkin2/3 cup packed brown sugar1/2 cup fat-free milk2 teaspoons ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground ginger1/8 teaspoon ground cloves1/2 teaspoon salt1/2 cup chopped pecansOptional: Confectioners’ sugar and warmed maple syrup
Preparation
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.
In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight.
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.
Let stand 5-10 minutes before serving. If desired, dust with confectioners’ sugar and serve with maple syrup.
