Pumpkin and Cranberry Breakfast Strata

Bloggers Adam and Joanne Gallagher from Inspired Taste make an easy breakfast casserole with bread, pumpkin and cranberries.

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

6fe80adb-67b0-42af-8b3b-344f847c5b88

Prep Time 30 min
Total Time 5 hr 40 min
Servings 8

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Spray 9-inch square baking dish with cooking spray.
2 Spread half of the bread in baking dish; top with half of the cranberries. Repeat.
3 In large bowl, beat eggs, milk, pumpkin, orange peel, cinnamon, ginger, nutmeg, brown sugar, vanilla and salt with whisk until well blended; pour over mixture in pan. Spray sheet of foil with cooking spray; place sprayed side down over pan. Cover; refrigerate at least 4 hours but no longer than 24 hours.
4 Heat oven to 325°F. Bake covered 30 minutes. Uncover; bake 30 to 40 minutes longer or until top is golden brown and knife inserted in center comes out clean. Serve warm topped with yogurt and maple syrup.