Overnight Pumpkin French Toast Casserole

• 1 loaf (1 pound) cinnamon-raisin bread
• 1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch 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
• Confectioners' sugar, optional
• Maple syrup, warmed, optional

1. Cut each slice of bread into quarters. Arrange half of 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 350u0b0. 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.

cinnamonraisin bread, cream cheese, eggs, milk, pumpkin, brown sugar, milk, ground cinnamon, ground nutmeg, ground ginger, ground cloves, salt, pecans, confectioners, maple syrup

Taken from www.tasteofhome.com/recipes/overnight-pumpkin-french-toast-casserole/ (may not work)