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Active Time:25 minsTotal Time:2 hrs 10 minsServings:12Jump to Nutrition Facts
Active Time:25 minsTotal Time:2 hrs 10 minsServings:12
Active Time:25 mins
Active Time:
25 mins
Total Time:2 hrs 10 mins
Total Time:
2 hrs 10 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6whole-wheat English muffins, cut into 1-inch pieces2firm apples, such as Honeycrisp or Pink Lady, peeled and chopped¾cupraisins, divided1teaspoonground cinnamon4largeeggs, lightly beaten3cupsoat milk or low-fat milk1(15 ounce) canunseasoned pumpkin puree¾cuppacked light brown sugar1teaspoonsalt½teaspoonground ginger¼teaspoonground cloves
Cook Mode(Keep screen awake)
Ingredients
6whole-wheat English muffins, cut into 1-inch pieces
2firm apples, such as Honeycrisp or Pink Lady, peeled and chopped
¾cupraisins, divided
1teaspoonground cinnamon
4largeeggs, lightly beaten
3cupsoat milk or low-fat milk
1(15 ounce) canunseasoned pumpkin puree
¾cuppacked light brown sugar
1teaspoonsalt
½teaspoonground ginger
¼teaspoonground cloves
DirectionsPreheat oven to 350°F. Coat a 3-quart baking dish with cooking spray.Place English muffin pieces on a large rimmed baking sheet. Bake until lightly toasted, about 10 minutes.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.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 least 1 hour or up to 12 hours.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.TipsTo make ahead:Prepare through Step 4 and refrigerate for up to 12 hours.Originally appeared: EatingWell Magazine, December 2020
Directions
Preheat oven to 350°F. Coat a 3-quart baking dish with cooking spray.Place English muffin pieces on a large rimmed baking sheet. Bake until lightly toasted, about 10 minutes.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.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 least 1 hour or up to 12 hours.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.TipsTo make ahead:Prepare through Step 4 and refrigerate for up to 12 hours.
Preheat oven to 350°F. Coat a 3-quart baking dish with cooking spray.
Place English muffin pieces on a large rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
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.
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 least 1 hour or up to 12 hours.
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.
Tips
To make ahead:Prepare through Step 4 and refrigerate for up to 12 hours.
Originally appeared: EatingWell Magazine, December 2020
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Nutrition Facts(per serving)219Calories2gFat44gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
