Pumpkin, Cranberry & Pecan Strata

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 One of the things I love about stratas is that they can be made the night before Pumpkin, Cranberry & Pecan Strata
Pumpkin, Cranberry & Pecan Strata

One of the things I love about stratas is that they can be made the night before.  &, since they take a while to bake, I can pop one into the panggangan & go out for a morning walk, & find breakfast ready when I get back, tasting like I’ve slaved away for hours, while the house smells amazing to everyone else just waking up.

This is a great Christmas morning, or brunch solution as it can be made in advance & requires minimal fuss.  I initially came across this recipe on the Betty Crocker website.

Here’s my version:

7 c. bread – cut or broken into 1 inch cubes (day old french bread is ideal)

½ c. craisins OR 1 ¼ c. frozen whole cranberries

½ c. toasted chopped pecans**

3 eggs

3 c. milk

2 T. orange peel (peel of two oranges grated)

1 T. grated or finely chopped fresh ginger

½ t. ground ginger

¼ t. ground nutmeg

½ c. brown sugar

2 t. ground cinnamon

1 t. vanilla

¾ t. salt

Maple syrup or vanilla yogurt for serving

Spray a 9” square baking dish with cooking spray & spread with half of the bread.

Sprinkle half of the cranberries, nuts, & ginger (fresh) over the bread, & repeat.

In a large bowl beat eggs, milk, pumpkin, orange peel, sugar, salt, spices & vanilla together.

Pour over bread & cover with plastic or a piece of foil that has been sprayed with cooking spray, & refrigerate for 4 – 24 hours. (No longer than 24)

Heat over to 325* & bake covered for 30 minutes.  Remove foil & bake for an additional 30 – 40 minutes or until top is golden brown & knife inserted into the center comes out clean.

Serve warm topped with whipping cream, yogurt, &/or maple syrup.

8 generous servings

**Toast pecans in the microwave for 2.5 +/- minutes.  Allow to cool slightly, then place in paper or plastic baggie & beat with a rolling pin.

Sumber http://triedandtruefavoriterecipes.blogspot.com

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