Categories: Breakfast
Ingredients
- 6 English muffins, cut into 1-inch pieces
- 2 firm apples, peeled and chopped
- 3/4 cup raisins, divided
- 1 tsp ground cinnamon
- 4 large eggs, lightly beaten
- 3 cups milk
- 15 oz. can unseasoned pumpkin puree
- 3/4 cup light brown sugar
- 1 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Directions
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Preheat oven to 350. Coat a 3-quart baking dish with cooking spray.
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Place English muffin pieces on a large rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
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Combine apples, 1/2 cup raisins, and cinnamon in a large bowl. Add the English muffin pieces and toss to combine. Transfer to the prepared baking dish, spreading into a single layer and redistributing any raisins that fall to the bottom.
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Whisk eggs, milk, pumpkin, brown sugar, salt, ginger and cloves in a medium bowl until smooth. Pour over the bread mixture and press down so everything is submerged. Sprinkle the remaining 1/4 cup raisins over the top. Cover with plastic wrap, pressing it down so it’s directly on the surface. Refrigerate for at least 1 hour or up to 12 hours.
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Bake the casserole at 350 until browned and a little crispy around the edges, but still creamy in the middle, 50 minutes to 1 hour. Let cool slightly before serving.