Pumpkin-Cranberry Breakfast Bake

Name: Pumpkin-Cranberry Breakfast Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings.
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 Nellie’s Free Range Eggs; 1/2 teaspoon grated lemon zest; 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

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

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 Nellie’s Free Range Eggs
1/2 teaspoon grated lemon zest
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.