Pumpkin and Cranberry Breakfast Strata
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(r) Original 99% Fat Free French vanilla yogurt
1/2 cup maple syrup
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.
8 servings
Try adding 1 cup of diced apples or pears with the cranberries.
Turn this into dessert, and top with ice cream and caramel sauce.