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Pumpkin and Cranberry Breakfast Strata
Pumpkin and Cranberry Breakfast Strata
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Prep Time:
30 minutes
Total Time:
5 hours 40 minutes
Fall breakfast casserole with pumpkin, cranberries, and cinnamon - a delicious make-ahead dish.
Ingredients:
  • 7 cups 1-inch bread cubes
  • 1 1/4 cup frozen whole cranberries
  • 3 eggs
  • 3 cups milk
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 tablespoon orange peel
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla
  • 3/4 teaspoon salt
  • 1 or 2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt
  • 1/2 cup maple syrup
Instructions:
  • Coat a 9-inch square baking dish with cooking spray.
  • Layer half of the bread in the baking dish followed by half of the cranberries, then repeat the layers.
  • In a large bowl, whisk together eggs, milk, pumpkin, orange peel, cinnamon, ginger, nutmeg, brown sugar, vanilla, and salt until smooth. Pour the mixture over the pan. Cover with foil sprayed with cooking spray, refrigerate for 4-24 hours.
  • Preheat the oven to 325°F. Bake the dish covered for 30 minutes. Uncover and bake for an additional 30 to 40 minutes until the top is golden brown and a knife inserted in the center comes out clean. Serve warm with a dollop of yogurt and a drizzle of maple syrup.

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