November 19, 2014

Cranberry Pumpkin Breakfast Bake

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This cranberry pumpkin breakfast bake is a fantastic way to use up leftover cranberry sauce from thanksgiving! A fun spin on classic overnight baked french toast, it’s packed with pumpkin, brie and pecans. And is perfect for entertaining.

A white baking dish filled with Cranberry Pumpkin Breakfast Bake.

Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.

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.

A white baking dish filled with Pumpkin Breakfast Bake with a serving spoon to the side.

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.

Two photos of Cranberry Breakfast Bake in a white dish on a wooden surface.

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.

A white bowl with a serving of Pumpkin Breakfast Bake with coffee to the side.

Additional Thanksgiving Leftover Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Cranberry Pumpkin Breakfast Bake | cookiemonstercooking.com

Cranberry Pumpkin Breakfast Bake

Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

This cranberry pumpkin breakfast bake is a fantastic way to use up leftover cranberry sauce from thanksgiving! A fun spin on classic overnight baked french toast, it’s packed with pumpkin, brie and pecans. And is perfect for entertaining.

Ingredients

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

For serving:

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

Instructions

  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.

Notes

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

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 180mgSodium: 420mgCarbohydrates: 51gFiber: 3gSugar: 26gProtein: 16g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: American / Category: Breakfast
Breakfast, Pumpkin Season, Recipes (ALL), Seasonal, Vegetarian
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