Mini Pumpkin and Pear Stratas

It's no secret that I love pumpkin.  Pumpkin muffins, pumpkin cookies, pumpkin pie, pumpkin bread, you name it.  If it's got pumpkin in it - I love it.  I love pumpkins so much in fact, that I try and model my life after a pumpkin.  ​

Just like a pumpkin, I strive to be well rounded, get plenty of sunshine, have a thick skin, give thanks for life's bounty and be outstanding in my field.

I'm kidding of course but I do have mad love for the pumpkin.  I might be the only person in the world that's still baking pumpkin recipes in the middle of February.  If you've got a pumpkin fascination like me, you'll understand and you will NOT want to wait until Fall to make these Mini Pumpkin and Pear Stratas.  They are REALLY good.  

Mini Pumpkin and Pear Stratas
1 1/2 cups whole milk yogurt
1 cup pumpkin
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
5 eggs
1 french bread loaf, cut into 2 inch pieces
2 cups chopped bartlett pears
3/4 cups dried cranberries
2 Tablespoons powdered sugar
​

Whisk together yogurt, pumpkin, brown sugar, ginger, nutmeg, salt and eggs until smooth. 

Add bread and let sit until absorbed.  

Fold in pears and cranberries. 

Divide between 10 greased jumbo sized muffin cups.  Press to remove air.

Bake 25 minutes at 375.  Cool 10 minutes before removing from pan. ​

Sift powdered sugar over tops before serving. 

I put my batch of stratas together the night before I wanted to serve them.  I filled the muffin tins, covered it with plastic wrap and then tucked them in my refrigerator overnight.  When I got up in the morning, I popped the pan into the oven and we were were enjoying these piping hot pumpkin stratas in no time.  There's no shame in enjoying pumpkin recipes in February - right? #pumpkinallyearlong

Ciao!

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