Pumpkin Strata

Savory Breakfast casserole

I know. It feels like we are starting to over-do the pumpkin theme.

And yet, if you have pumpkin purée remaining from your Thanksgiving provisions then you have to try this pumpkin strata for breakfast or weekend brunch.

Photo: Minimalist Baker

Photo: Minimalist Baker

Inspired by my Mum whose own Strata has always been a brunch favorite, and by Heidi Swanson of 101 Cookbooks whose Spinach Strata is a great take on that old fave, and also by the Minimalist Baker whose photo above of Pumpkin French Toast was shared with me recently by Shannon Jones.

A gratitude shout out, too, to Morgan Anderson who recently suggested “We should tell people how good pumpkin is for them. They don’t have to skip the pie.”  It is tri-doshic, after all, so everyone gets the benefits.

 

Mom and I sort of made this up when we had a brunch to serve and not a whole lot of time to prepare, meaning it’s easy and quick. Although for greatest ease, I think I’d make it the night before and just pop it in the oven an hour before guests arrive.

It’s a lovely color, with a moist, tender texture. Honestly, everyone seemed to love it. My favorite words of gratitude were from my uber-talented sister-in-law who said, “You know I can’t eat sugar, so I never get to have pumpkin for Thanksgiving. Thanks for making something I can have, and something so good!”

Pumpkin Strata
Serves 8-10

1/2 c shallots or yellow onion, roughly chopped
3 cloves garlic
2 cups pumpkin purée
2 c whole milk
6 eggs
1/2 t thyme
1/2 t sage
1/4 t celery seed
1 good shake pumpkin spice
optionally, 1/2 to a full teaspoon curry powder
himalayan salt and fresh cracked black pepper
1 T ghee
7-8 cups stale bread, cubed or sliced
1 c cheddar, grated
handful of pumpkin seeds
1/2 c parmesan cheese, grated

Set your oven to 350F. Put your onion and garlic in an electric blender and chop. Add pumpkin, milk, eggs, herbs and mix well. In a casserole dish, evenly distribute your cubed bread  and cheddar. Pour the egg mixture over. Top with pumpkin seeds, and parmesan cheese and bake for 35-45 minutes or until cooked through the middle and sizzling golden on top.

Thanks to Getty Images for photos of pumpkins. Thank you to all the photographers and artists in my life who keep inspiring us to look, to see, to be inquisitive ~ and thanks to you for taking the time to read, comment, try the recipes and inspire with your own sacred, sumptuous life.

I would love to hear what are you grateful for this Thanksgiving?

I wish you a blessed holiday and holy days always. 

 

Yum

21 thoughts on “Pumpkin Strata

  1. I am thankful for each beat of my heart … that means I’m still here.I am thankful for my Mom who, in part, is why I am here. Just thankful. Period.

  2. Laura, thanks for this esay recipe.
    I really love all the ingredients you use. I’ll give it a go, I’m sure Bea will enjoy it.
    Have a lovely Monday

    • Manu, please let Bea know this is a perfect food for her – excellent for Kapha with a lot of pressure at school. I hope she loves it, and you too! Wish we could share it together. XO

  3. Hi Laura It’s Rick from chilly Portland. I am heading down your way on my way to San Pancho,Mexico for the winter. I will be in San Diego for a week, starting the Sunday after Thanksgiving. Are you teaching any yoga classes during that time period ? If I don’t see you,have a great holiday season…. Love and Peace Rick and Kailani

    Sent from my iPad

    >

  4. Laura, I will, thanks!! I wish I could share it with you too.
    I’ve bought Brahmi ( bocopa tablets) for Bea and me too; I’m sure it will be perfect for us as we are very tired in this period.
    Thanks for your advices.
    Kiss

  5. Laura, it’s a pill capsule so I can open it and melt the powder in hot water. We use to swallow it, in the morning it’s easier.
    Last week I make this pumpkin strata; it turned out delicious. I brought my mum a piece and she agreed with me.
    Have a lovely week

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