Pumpkin-Cranberry Breakfast Bake Recipe

Pumpkin-Cranberry Breakfast Bake Recipe
Pumpkin-Cranberry Breakfast Bake Recipe photo by Taste of Home
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Pumpkin-Cranberry Breakfast Bake Recipe

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I love trying new ways to use pumpkin. This bread pudding was a hit with my family for a weekend breakfast. —Megan Crandall, Gardnerville, Nevada
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 30 min.

Ingredients

  • 1 loaf (1 pound) brioche, cut into 1-in. cubes
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts, toasted
  • 2 cups 2% milk
  • 1 cup canned pumpkin
  • 3/4 cup packed brown sugar
  • 4 large eggs
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Maple syrup

Directions

Place bread cubes in a greased 13x9-in. baking dish; sprinkle with cranberries and walnuts. Whisk together next 11 ingredients until blended; pour over bread. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until puffed, golden and a knife inserted in the center comes out clean, 30-35 minutes. Let stand 5-10 minutes before serving. Serve with syrup. Yield: 12 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Pumpkin-Cranberry Breakfast Bake in Breakfast & Brunch Bookazine 2016, p34

  • 1 loaf (1 pound) brioche, cut into 1-in. cubes
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts, toasted
  • 2 cups 2% milk
  • 1 cup canned pumpkin
  • 3/4 cup packed brown sugar
  • 4 large eggs
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Maple syrup
  1. Place bread cubes in a greased 13x9-in. baking dish; sprinkle with cranberries and walnuts. Whisk together next 11 ingredients until blended; pour over bread. Refrigerate, covered, overnight.
  2. Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until puffed, golden and a knife inserted in the center comes out clean, 30-35 minutes. Let stand 5-10 minutes before serving. Serve with syrup. Yield: 12 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Pumpkin-Cranberry Breakfast Bake in Breakfast & Brunch Bookazine 2016, p34

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