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

1. Preheat oven to 350. Coat a 3-quart baking dish with cooking spray.

2. Place English muffin pieces on a large rimmed baking sheet. Bake until lightly toasted, about 10 minutes.

3. 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.

4. 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.

5. 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.

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