Cranberry Pumpkin Breakfast Bake
Recipe for overnight cranberry pumpkin breakfast bake. Perfect for your leftover cranberry sauce! Baked french toast with pumpkin, brie and pecans!
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.
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.
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.
Additional Thanksgiving Leftover Recipes You Might Enjoy!
- Leftover Cranberry Sauce Pumpkin Muffins
- Leftover Turkey Tacos
- Thanksgiving Gobbler Sandwich
- Leftover Turkey Enchiladas
- Turkey, Cranberry and Apple Quesadillas
- Cranberry Bacon Grilled Cheese
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
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 whole berry cranberry sauce
- ½ cup raw pecans, chopped
- confectioners’ sugar, optional
- freshly whipped cream, optional
- Spray a 2 to 3-quart baking dish with nonstick cooking spray and set aside.
- 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.
- 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.
- Cover the dish tightly with aluminum foil and transfer to the refrigerator. Let sit for 8 hours or overnight.
- When ready to bake, preheat the oven to 375ºF.
- 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.
- 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 432 Total Fat: 19g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 180mg Sodium: 420mg Carbohydrates: 51g Fiber: 3g Sugar: 26g Protein: 16g