Plant Based Pumpkin Pecan & Cranberry Strata (breakfast casserole) with Caramel Syrup

We recently served this to a breakfast crowd of young adults. While they aren't necessarily fans of plant based/vegan cooking, some of them said it was the best thing they had ever had for breakfast. A perfect fall, winter or holiday breakfast featuring pumpkin, spices, cranberries for a tart contrast and crunchy toasted pecans, topped with a delicious caramel syrup. 

Because this recipe needs to be refrigerated overnight (to allow the bread to soak up the liquids), it is a perfect prep and bake - simply pop it into the oven, and enjoy seeing your home wake to the delicious aromas of cinnamon, pumpkin and caramel. We especially love this for holidays as all of the clean up can be taken care of the night before. 

Let's just acknowledge that this isn't a great photo - it was devoured before a photo was taken, so here's what your leftovers may look like! :) 

 

Blend 

1 large can (29 oz) pumpkin (not pumpkin pie filling)

Aquafaba drained from 2 cans chickpeas (approximately 1/2-3/4 cup)

8 oz soft tofu 

1 T. freshly grated or finely chopped ginger, or 1 t. ginger powder

1/2 t. salt

1 T. Cinnamon

1/2 t. freshly ground nutmeg

1.5 t. vanilla

1/2 t. cardamom

5 cups soy or plant based milk

1/4 cup maple syrup

Cut or chop into 1 inch cubes and place in large mixing bowl

2 loaves sourdough bread

4 costco artisan rolls

Pour over bread cubes and toss to coat

3/4 cup coconut cream (melted), or coconut oil

Add and mix in

2 cups toasted pecans, roughly chopped

1.5 cup frozen cranberries

Pumpkin mixture

Place in parchment lined baking dish or 11x15x2 pan 

Cover with foil. 

Refrigerate overnight, or for 4-6 hours.

Bake at 350* for 30 min. 

Remove foil, bake for an additional 15-20 min. 

Caramel Sauce

Combine in small pan and bring to boil

1.5 cups maple syrup 

1 cup coconut milk

Once boiling, reduce heat to medium and cook until reduced into a thick syrup (20-30 min). 

Add 

1 t. vanilla

1/4 t. salt 

Dash of cinnamon and ground cardamon

Serve with baked strata.