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Pumpkin and Cranberry Breakfast Strata

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

Our delicious, make-ahead breakfast casserole captures the flavors of fall, including pumpkin, cranberries and cinnamon. ...MORE+ LESS-

Inspired Taste Inspired Taste
November 13, 2012

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

Hide Images
  • 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

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

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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