Pumpkin Breakfast Casserole

Pumpkin for breakfast, anyone?

Ingredients:
10 slices white bread, cubed
1 (15 ounce) can pumpkin puree
2/3 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/8 teaspoon salt 6 eggs, beaten
1 cup milk 1 (5 ounce) can evaporated milk 1/2 cup chopped pecans (optional)
1 9×13-inch casserole

Directions:
Spray a 9×13-inch baking dish with cooking spray, and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap, and refrigerate overnight.

The next day, preheat oven to 350 degrees F (175 degrees C). Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

Pumpkin Syrup

Ingredients:
2 1/2 cups honey
1 (14 ounce) can sweetened condensed milk
2 (15 ounce) cans canned pumpkin
2/3 cup butter
1 cup strong brewed coffee
1 tablespoon ground nutmeg
1 tablespoon ground cloves
2 tablespoons ground cinnamon
3/4 cup maple syrup
1 cup half-and-half cream
1 1/4 cups hot water

Directions:
Stir the honey, sweetened condensed milk, canned pumpkin, butter, brewed coffee, nutmeg, cloves, cinnamon, maple syrup, half-and-half, and hot water together in a saucepan over low heat; simmer, stirring frequently, until the mixture is fragrant and hot, about 20 minutes. Serve warm or hot.