Cranberry Pumpkin Breakfast Bake

Cranberry Pumpkin Breakfast Bake |

This is what I call “finding an acceptable way to eat brie for breakfast.”

I have a little bit of a problem with the brie consumption. Which highly amuses me because a few years ago I thought I didn’t like it. If only.

So when I made a big batch of homemade cranberry sauce for testing Thanksgiving leftover recipe ideas, clearly I needed to involve my cheesy friend.

Cranberry Pumpkin Breakfast Bake |

And this dish. I can’t even begin to tell you how excited I am about this one. It’s sort of a holiday spin on my berries and brie breakfast bake that I made a few months back.

All festive-fied with pumpkin and cranberries and warm fall spices.

And an awesome way to use up your leftover cranberry sauce.

Originally I wasn’t going to add the brie … but I mean, brie just goes so well with cranberries. So it had to be done. Had to. You can of course leave the brie out of this recipe if you don’t like it or aren’t feeling it, but then we can’t be friends. Kidding, sort of.

Cranberry Pumpkin Breakfast Bake |

So what we have today is basically baked french toast. You’ll soak the bread overnight in a sweetened milk and pumpkin mixture. And then bake it off in the morning.

Super perfect for the weekend after Thanksgiving when you want to get in the holiday mood even more while decorating your house for Christmas. Yesssss.

Grab a big cup of coffee and start putting up your tree while this baby bakes away in the oven.

Christmas decorating bliss.

Cranberry Pumpkin Breakfast Bake |

PS – I say the whipped cream is optional for topping but really it’s not. So just do it.

Yield: 4 to 6 servings

Cranberry Pumpkin Breakfast Bake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Recipe for cranberry pumpkin breakfast bake. Perfect for your leftover cranberry sauce! Baked french toast with pumpkin, brie and pecans!

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For the bake:

  • 5 large eggs
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup milk
  • ⅓ cup pure maple syrup
  • 2 teaspoons vanilla extract
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • pinch of ground nutmeg
  • pinch of ground allspice
  • 6 cups cubed (¾-inch pieces) french or any crusty bread*
  • 6 to 8 ounces brie, rind removed and cut into cubes
  • ¾ to 1 cup leftover cranberry sauce
  • ½ cup raw pecans, chopped

For serving:

  • confectioners’ sugar, optional
  • freshly whipped cream, optional


  1. Spray a 2 to 3-quart baking dish with nonstick cooking spray and set aside.
  2. In a medium bowl, add the eggs and beat with a fork or whisk. Add in the pumpkin, milk, maple syrup, vanilla, cinnamon, ginger, nutmeg and allspice. Whisk until well combined.
  3. Add half of the bread cubes to the prepared baking dish. Top with half of the brie. Drop half of the cranberry sauce in dollops over the top then sprinkle with half of the pecans. Top with the remaining half of the bread cubes, brie, cranberry sauce and pecans. Evenly pour the egg mixture over the top.
  4. Cover the dish tightly with aluminum foil and transfer to the refrigerator. Let sit for 8 hours or overnight.
  5. When ready to bake, preheat the oven to 375ºF.
  6. Bake for 20 minutes covered, then remove the foil and bake for another 15 to 20 minutes. It should be golden brown on top and should not really “wiggle” if you shake the pan gently. Let stand for about 10 to 15 minutes before serving.
  7. To serve, top each portion with a dusting of confectioners’ sugar and/or some whipped cream, if desired.

*Try to use at least one day old bread for this recipe.

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