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Pumpkin and Cranberry Breakfast Strata

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

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

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

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.

EXPERT TIPS

Expert Tips

Try adding 1 cup of diced apples or pears with the cranberries.

Turn this into dessert, and top with ice cream and caramel sauce.

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Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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