Description
Pumpkin, spices, bread, milk and eggs all gathered up in an easy casserole topped with cinnamon crunchy goodness.
Ingredients
- FOR THE TOPPING:
- ½ cups Whole Wheat Flour Or All Purpose Flour
- ½ cups Brown Sugar
- 1 teaspoon Cinnamon
- 6 Tablespoons Cold Unsalted Butter, Cut Into Chunks
- ¾ cups Chopped Pecans
- FOR THE STRATA:
- 2 cups Milk. Almond Milk Works Fine.
- 6 whole Large Eggs
- 2 Tablespoons Brown Sugar
- ¼ teaspoons Salt
- 1 teaspoon Cinnamon
- ¼ teaspoons Nutmeg
- ⅛ teaspoons Ground Ginger
- ⅛ teaspoons Ground Cloves
- 1 cup Pumpkin Puree, Fresh Or Canned Solid Pack.
- 1 loaf French Bread (12 Inches Long Loaf) Cut Into 1 Inch Cubes.
Preparation
For the cinnamon streusel topping:
In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Stir in the chopped pecans. Set aside. If using the overnight method, refrigerate the streusel topping until needed.
For the strata:
In a large bowl, whisk together milk, eggs, brown sugar, salt and spices. Add in the pumpkin and whisk until combined. Add in the bread cubes and toss to combine.
Coat a 2 quart casserole dish with cooking spray. Pour in the bread and milk mixture. If using the overnight method, cover casserole dish with plastic wrap and refrigerate until morning. If cooking now, top it with the streusel crumbs.
If using the overnight method, at 30 minutes before baking, remove the casserole from the fridge. Remove cover and spread streusel topping evenly over the surface. If baking right away, no need to wait those 30 minutes.
Bake in a preheated 350 F oven for 30 to 40 minutes, until top is golden brown and the center has firmed up. Let stand 5 minutes.
Serve with warm maple syrup.
