Skip to Content
Menu

Pumpkin and Cranberry Breakfast Strata

  • Save Recipe
  • Prep 30 min
  • Total 5 hr 40 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Our delicious, make-ahead breakfast casserole captures the flavors of fall, including pumpkin, cranberries and cinnamon.
By Inspired Taste
Created Nov 13, 2012
  • Save
  • Shop
  • Share
  • Keep Screen On

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try adding 1 cup of diced apples or pears with the cranberries.
  • tip 2
    Turn this into dessert, and top with ice cream and caramel sauce.

Nutrition

Nutrition Facts are not available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">