Bosc or Anjou pears will also work here, as long as they're ripe. Your bare hands do the best job of mixing the bread into the egg.

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Credit: Photography: Greg Dupree; Food Styling: Chelsea Zimmer; Prop Styling: Cindy Barr.

Recipe Summary

45 mins
10 mins
Serves 12 (serving size: 1 strata muffin)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray.

  • Combine yogurt, pumpkin, brown sugar, ginger, nutmeg, salt, and eggs in a large bowl; whisk until smooth. Add bread; stir until liquid is absorbed. Fold in pears and cranberries.

  • Divide pumpkin mixture evenly among cups of prepared muffin pan; lightly press to remove air pockets. (They will mound up.) Bake at 375°F for 25 minutes or until batter is set and tops are lightly browned. Remove from oven to a wire rack; cool 10 minutes. Carefully run an offset spatula or butter knife around edges to loosen muffins. Place muffins on a plate; sift powdered sugar over top.

Nutrition Facts

241 calories; fat 4g; saturated fat 2g; carbohydrates 44g; fiber 3g; sugars 18g; added sugar 10g.