Ingredients
• 4 cups stale bread, cubed (brioche, challah, or whole grain)
• 1 cup fresh or frozen cranberries (no need to thaw)
• 2 eggs
• 1 cup milk (dairy or plant-based)
• ½ cup pumpkin puree (unsweetened)
• ⅓ cup maple syrup or brown sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• Pinch of salt
• Optional: ¼ cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or small casserole.
- Spread bread cubes into the dish. Scatter cranberries (and nuts if using) over the top.
- In a bowl, whisk together eggs, milk, pumpkin puree, maple syrup, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Pour mixture evenly over the bread and cranberries. Press down gently to soak the cubes.
- Let sit 10–15 minutes so the bread absorbs the custard.
- Bake 40–45 minutes, until puffed, golden, and a knife inserted in the center comes out clean.
- Let cool slightly before serving—this helps it set.
✨ Serve warm with a drizzle of maple syrup, dollop of whipped cream, or scoop of vanilla ice cream for ultimate indulgence!
💡 Great for using leftover holiday bread or breakfast buns—waste not, want not!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 45 mins , Total Time : 1 hr , Servings : 6 , Calories : 210 , Net Carbs: 28g , Fats: 8g , Protein: 7g