PUMPKIN SWEET POTATO BREAKFAST BAKE RECIPES

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PUMPKIN-CRANBERRY BREAKFAST BAKE RECIPE: HOW TO MAKE IT



Pumpkin-Cranberry Breakfast Bake Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 servings.

Number Of Ingredients 15

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 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

Steps:

  • 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 and golden, and a knife inserted in the center comes out clean, 30-35 minutes. Let stand 5-10 minutes before serving. Serve with syrup.

Nutrition Facts : Calories 303 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 230mg sodium, CarbohydrateContent 43g carbohydrate (26g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

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PUMPKIN AND SWEET POTATO BREAKFAST BAKE RECIPE
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