Can anyone help with a pumpkin make ahead breakfast?

[ljt2r]

Just trying to have breakfast/brunch covered on Thanksgiving. We are actually not doing a pumpkin dessert, so I thought some sort of breakfast casserole on the sweet side featuring canned pumpkin would work well but have been unable to find anything. Does anyone have a good recipe?

ETA was hoping to not make pumpkin bread/cake, although I guess it is a fallback. I was thinking more like a French toast casserole made with pumpkin.

[sneezles]

Pumpkin quiche is what came to mind for me.

[pilgrim719]

Wasn't there a pumpkin baked oatmeal recipe on the boards awhile back? Would something like that work for you?

[sneezles]

Found this:

Pumpkin Spice Breakfast Casserole

- 6 Bays English Muffins, torn into 1" pieces
- 1 cup half & half
- 3 eggs
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie seasoning
- 1/2 cup pumpkin puree
- 1 tart apple, peeled and sliced
- 2 tablespoons butter, cut into small pieces

Butter the bottom of an 8" x 8" casserole, and scatter half of the English muffin pieces on the bottom. Place half of the apple slices over the muffin pieces. Whip together the half & half, eggs, 1/4 cup of sugar, spices and pumpkin puree in a small bowl. Pour half of the pumpkin cream mixture over the apples and muffins. Repeat the process, layering muffin pieces and apple slices, then covering them with the remaining pumpkin cream. Sprinkle with 2 tablespoons of sugar and the butter pieces. Cover with aluminum foil. Bake for one hour at 350º F, or refrigerate overnight and bake before serving.

Serve warm.

Submitted by Amy Schmicker of Ft. Myers, Florida.
Serves 6

[sneezles]

And this:

Pumpkin Bread Pudding
From: Better Homes and Gardens


Ingredients

Butter
1-1/4 cups whipping cream
1 cup milk
4 or 5 large croissants or 10 oz. egg bread, torn (about 6 cups)
1-1/4 cups roasted, shelled chestnuts, crumbled, or one 8- to 10-oz. can chestnuts, drained and crumbled
3 large eggs
1 egg yolk
1 cup granulated sugar
1 cup packed brown sugar
1 lb. roasted pumpkin flesh or hard squash flesh, mashed (2 cups) or one 15-oz. can pumpkin
1-1/4 cups dried currants or golden raisins
3 Tbsp. butter, melted
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
Seeds of one vanilla bean* or 2 tsp. vanilla extract
1 recipe Molasses Cream (recipe below)
Fresh thyme (optional)

Directions
1. Preheat oven to 350 degrees F. Butter a 2-1/2- to 3-quart casserole; set aside. In large bowl combine whipping cream and milk. Add torn croissants and chestnuts. Gently press until everything is covered by the milk mixture. Let stand while preparing custard.
2. For custard, combine eggs, egg yolk, sugars, pumpkin, currants, melted butter, spices, and vanilla in the top insert of a large double boiler (or in a large heatproof bowl set over a saucepan of simmering water). Place double boiler over medium heat and stir constantly until warm mixture is warm and sugars have dissolved. Fold into croissant mixture. Pour all into prepared casserole. Bake, uncovered, 50 minutes or until set. Serve warm with Molasses Cream and thyme. Store any remaining bread pudding in refrigerator up to 2 days. Makes 12 servings.
3. Molasses Cream: In large bowl whisk 1 cup whipping cream until it starts to thicken. Gradually whisk in 1 tablespoon molasses, sorghum or honey. Serve at once.
4. Roasting Chestnuts: Cut an X on flat side of each chestnut. Place in baking pan. Roast at 400 degrees F for 15 minutes, tossing occasionally. Peel chestnuts while still warm.
5. Roasting Pumpkin or Squash: Wash, halve lengthwise, and remove seeds of pie pumpkin or hard (winter) squash. Place halves, cut sides down, in baking dish. Bake at 350 degrees F for 45 to 55 minutes or until tender; cool. Scrape flesh from shell with a spoon.
6. *Kitchen Tip: To remove seeds from vanilla bean, use small knife to split bean in half lengthwise. Using tip of knife, scrape out the small black seeds from each half, discard pod, or add to Vanilla Bean-Verbena Sugar, see recipe center.

Nutrition Facts
Calories 781, Total Fat 39 g, Saturated Fat 23 g, Monounsaturated Fat 11 g, Polyunsaturated Fat 2 g, Cholesterol 231 mg, Sodium 320 mg, Carbohydrate 103 g, Total Sugar 77 g, Fiber 4 g, Protein 10 g. Daily Values: Vitamin C 21%, Calcium 17%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet

[ljt2r]

Sneezles: that sounds awesome. Never heard of Bays English Muffins--do you think Thomas's or whatever would work just as well? Is there anything special about them (the Bay's)? I also wonder if a sweet apple with a little lemon juice would work since I have local Fujis--I hate to buy a grocery store apple considering....

[Linda in MO]

I have never made this but it looks good!

* Exported from MasterCook *

PUMPKIN PIE FRENCH TOAST STRATA

Recipe By : posted by CookieCarol at SL BB
Serving Size : 0 Preparation Time :0:00
Categories : Casserole French Toast


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 loaf bread (raisin bread is good), cut into cubes, put into greased or sprayed 13x9 baking pan.

Whisk together:
1 3/4 cups pumpkin (15 oz can)
6 eggs
3 egg yolks
1-1/2 c sugar
1 tsp vanilla
4 c milk
1 c cream
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg

Mix all ingredients and pour over bread cubes. Cover and chill overnight. Bake at 425º for 35 minutes.

Serve sprinkled with powdered sugar or maple syrup.

[ljt2r]

Thanks, keep 'em coming. I think this is a very good idea, the more I think about it.

[Linda in MO]

Here's another Pumpkin Bread Pudding that also looks good and would probably fit the bill! You wouldn't necessarily have to make the Caramel Pecan Sauce and could just use maple syrup.
http://community.cookinglight.com/sh...+bread+pudding

[sneezles]

Originally Posted by ljt2r

Sneezles: that sounds awesome. Never heard of Bays English Muffins--do you think Thomas's or whatever would work just as well? Is there anything special about them (the Bay's)? I also wonder if a sweet apple with a little lemon juice would work since I have local Fujis--I hate to buy a grocery store apple considering....

Thomas's would work fine...Bays are just refrigerated like Thomas's. I'd go with whatever apple you have and you may not need the lemon juice.

[Alleycat]

The pictures of the pumpkin bread pudding in the following link had me drooling! The main recipe is Pumpkin Pie Brioche, from Healthy Artisan Bread in 5 Minutes a Day. The muffins, french toast, and bread pudding are all made with the same dough.

http://www.bigblackdogs.net/2009/11/...ead-braid.html


And Cooking Light has a recipe for Pumpkin Cinnamon Rolls. It has 5 stars based on 13 reviews.


Pumpkin-Cinnamon Streusel Buns


To make these year-round, substitute canned pumpkin puree and add an extra cup of all-purpose flour.


Buns:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour, divided
1/2 cup Pumpkin Puree
1/2 cup 1% low-fat milk
1/4 cup butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking spray
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Glaze:
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract


To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.

Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.



Yield: 12 servings (serving size: 1 bun)

CALORIES 219 (25% from fat); FAT 6.2g (sat 3.7g,mono 1.8g,poly 0.3g); IRON 1.6mg; CHOLESTEROL 16mg; CALCIUM 24mg; CARBOHYDRATE 36.9g; SODIUM 311mg; PROTEIN 3.8g; FIBER 1.2g

Cooking Light, OCTOBER 2001

[apple*tart]

I love CL's pumpkin cinnamon streusel rolls. I have a little pan of 2 rolls in the oven right now. They freeze well (after the second rise), so you could make those well in advance.

I've been really interested in trying the HBin5 pumpkin brioche. It looks fantastic. I bet it would make incredible french toast, and you could probably use it in whatever make-ahead french toast recipe you have or want to use.

[Linda in MO]

I also LOVE CL's Pumpkin-Cinnamon Streusel Buns. I top them with a Cream Cheese Frosting though.

Just came across another Pumpkin Bread Pudding...

Pumpkin Bread Pudding

-1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
-3/4 cup canned solid-pack pumpkin
-1/2 cup sugar
-2 large eggs plus 1 yolk
-1/2 teaspoon salt
-1 1/2 tsp. pumpkin pie spice
-5 cups cubed day-old baguette or crusty bread
-3/4 stick butter

Preheat oven to 350F. Put the butter in your intended baking pan (two 8-in. rounds or a 9×9-in. pan work well, but a 13×9-in. might do in a pinch) and stick in the oven to melt while it preheats. Remove from oven.

1. Toss the bread cubes with the melted butter, dividing evenly between the two pans if you are using more than one.

2. In a large bowl, whisk together all the remaining ingredients.

3. Pour liquid evenly over the bread cubes. Toss to coat.

4. Bake 25-30 min. or until custard is set.

posted by ChristinaMason Oct 20, 2009
at chowhound
Amazing with homemade cinnamon ice cream.

[bobmark226]

Oh, well, why not another pumpkin bread pudding. This one, from Everyday Food, in case anyone's still looking, which I've done several times, is pretty basic:

http://www.marthastewart.com/portal/...slide=1&page=1

Bob

[Missi]

Originally Posted by sneezles

Found this:

Pumpkin Spice Breakfast Casserole

- 6 Bays English Muffins, torn into 1" pieces
- 1 cup half & half
- 3 eggs
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie seasoning
- 1/2 cup pumpkin puree
- 1 tart apple, peeled and sliced
- 2 tablespoons butter, cut into small pieces

Butter the bottom of an 8" x 8" casserole, and scatter half of the English muffin pieces on the bottom. Place half of the apple slices over the muffin pieces. Whip together the half & half, eggs, 1/4 cup of sugar, spices and pumpkin puree in a small bowl. Pour half of the pumpkin cream mixture over the apples and muffins. Repeat the process, layering muffin pieces and apple slices, then covering them with the remaining pumpkin cream. Sprinkle with 2 tablespoons of sugar and the butter pieces. Cover with aluminum foil. Bake for one hour at 350º F, or refrigerate overnight and bake before serving.

Serve warm.

Submitted by Amy Schmicker of Ft. Myers, Florida.
Serves 6

I LOVE the sound of this!!! It's going on the menu for the weekend. Thanks for posting.

[amyvn]

I've had this Pumpkin Bread Pudding recipe from Smitten Kitchen bookmarked for a long time, in case you're not overwhelmed by now!

Amy

[dreamer101]

Did anyone mention a Strata?

Italian Pumpkin Strata

Dense and creamy this vegetable-filled strata employs bread, cheese, milk, pumpkin and eggs to create a moist and delicious casserole you can cut into squares or wedges and serve with a platter of fresh fruit for a smashing brunch!

Ingredients:

1 tablespoon vegetable oil
1 pound sweet Italian sausage, casings removed
1 small onion, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 cloves garlic, finely chopped
12 cups (about 1 pound loaf) 1 1/2-inch cubes Italian or French bread
2 cups (8 ounces) shredded mozzarella cheese
2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
4 large eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried marjoram, crushed

Directions:

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

HEAT oil in large skillet over medium-high heat. Add sausage, onion, bell peppers and garlic. Cook, stirring to break up sausage, for 7 to 10 minutes or until sausage is no longer pink; drain.

COMBINE bread cubes, cheese and sausage mixture in a large bowl. Beat evaporated milk, pumpkin, eggs, salt, pepper, oregano, basil and marjoram in medium bowl. Pour over bread mixture, stirring gently to moisten bread. Pour into prepared baking pan.

BAKE for 30 to 35 minutes or until set. Serve warm.

[ljt2r]

Some of these call for being made and then baked immediately. Can any bread pudding recipe be made the night before? I am especially looking at this recipe. I am usually the last to get up so the idea of making this the morning of does not sit well. it would be better if DH could just throw it in the oven.

(I forgot the kids would not be here Thurs AM so I am serving this tomorrow).

[Linda in MO]

Originally Posted by ljt2r

Some of these call for being made and then baked immediately. Can any bread pudding recipe be made the night before? I am especially looking at this recipe. I am usually the last to get up so the idea of making this the morning of does not sit well. it would be better if DH could just throw it in the oven.

(I forgot the kids would not be here Thurs AM so I am serving this tomorrow).

This one looks delicious and calls for making it the night before.

Caramel-Pecan-Pumpkin Bread Pudding
Southern Living

Hands-On Time: 27 min.; Total Time: 9 hr., 22 min.

Yield: Makes 11 servings
Ingredients

* BREAD PUDDING:
* 4 large eggs
* 2 (15-oz.) cans pumpkin
* 1 1/2 cups milk
* 1 cup half-and-half
* 1 cup granulated sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon vanilla extract
* 1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)
* CARAMEL-PECAN SAUCE:
* 1 cup pecans, chopped
* 1 cup firmly packed light brown sugar
* 1/2 cup butter
* 1 tablespoon light corn syrup
* 1 teaspoon vanilla extract

1. Prepare Bread Pudding: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.

2. Preheat oven to 350°. Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil.

3. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes.

4. During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.

6. Remove bread pudding from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.

Southern Living, OCTOBER 2009
http://find.myrecipes.com/recipes/re...ipe_id=1924734

[Linda in MO]

What did you end up making and how did it turn out?

[ljt2r]

I made it up. it was a cross between bread pudding and pumpkin pie. The kids loved it. It was not quite sweet enough after the first morning, not sure why. And I used the pumpkin pie brioche which was OUTSTANDING.

I just have not had a chance to type it up for my blog (and therefore you guys).

[PAMMELA]

Originally Posted by Missi

I LOVE the sound of this!!! It's going on the menu for the weekend. Thanks for posting.

Missi, did you make this? How was it? It looks wonderful and i want to give it a try! I even have Bay's english muffins (which to me are far superior than any you can buy in the grocery store, including Thomas's.

[Terrytx]

Originally Posted by Linda in MO

I have never made this but it looks good!

* Exported from MasterCook *

PUMPKIN PIE FRENCH TOAST STRATA

Recipe By : posted by CookieCarol at SL BB
Serving Size : 0 Preparation Time :0:00
Categories : Casserole French Toast

We had this Christmas morning and it was very well received. Most went back for seconds. I did have to cook it a little longer than what was called for, but I usually do. It says serve with powdered sugar or maple syrup, but it was plenty sweet on its own and nothing was needed.

[ChristieinMB]

Originally Posted by dreamer101

Did anyone mention a Strata?

Italian Pumpkin Strata

Dense and creamy this vegetable-filled strata employs bread, cheese, milk, pumpkin and eggs to create a moist and delicious casserole you can cut into squares or wedges and serve with a platter of fresh fruit for a smashing brunch!

Ingredients:

1 tablespoon vegetable oil
1 pound sweet Italian sausage, casings removed
1 small onion, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 cloves garlic, finely chopped
12 cups (about 1 pound loaf) 1 1/2-inch cubes Italian or French bread
2 cups (8 ounces) shredded mozzarella cheese
2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
4 large eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried marjoram, crushed

Directions:

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

HEAT oil in large skillet over medium-high heat. Add sausage, onion, bell peppers and garlic. Cook, stirring to break up sausage, for 7 to 10 minutes or until sausage is no longer pink; drain.

COMBINE bread cubes, cheese and sausage mixture in a large bowl. Beat evaporated milk, pumpkin, eggs, salt, pepper, oregano, basil and marjoram in medium bowl. Pour over bread mixture, stirring gently to moisten bread. Pour into prepared baking pan.

BAKE for 30 to 35 minutes or until set. Serve warm.

I made this for Christmas morning, very good.
Not a strong pumpkin taste.

[Linda in MO]

Originally Posted by Terrytx

We had this Christmas morning and it was very well received. Most went back for seconds. I did have to cook it a little longer than what was called for, but I usually do. It says serve with powdered sugar or maple syrup, but it was plenty sweet on its own and nothing was needed.

Thanks for the review, Terry. I still haven't tried it yet but hope to soon.