Another month has rolled along and that means its time for another Peanut Butter Bash recipe. Because its the hight of pumpkin season there was no other ingredient we could use. Lets talk about this Peanut Butter Pumpkin Fruity Breakfast Bake. Its rich and creamy, packed full of blackberries, dried cranberries, sultanas and has a lovely crunch from the added pumpkin seeds. This dish makes a lovely breakfast or brunch treat for a lazy weekend.
Its been a really long time since I shared a breakfast bake like this on this blog. My last one was Easy Overnight Cream Cheese French Toast Bake back in July 2015! It was a lovely recipe but I came under a bit of fire from some readers about the fact it wasn’t a very healthy recipe. It was the first time I had come under attack like that, so I stopped sharing breakfast bakes.
When it came to make a recipe for this bash I thought pumpkin and peanut butter would pair perfectly in a breakfast bake. But not wanting to come under fire again, I really want to make something clear. This is not a health food, yes there may be some healthy aspects to it like the fruit, the pumpkin and seeds but that still does not make this a health food. This is a dish to be enjoyed on occasion during a lazy weekend. Or for a birthday, or a bank holiday weekend. Feel free to enjoy it every morning but as stated this is not a health food!!!
So What Do We Have?
This peanut butter pumpkin fruity breakfast bake has a custard style base. Its a mix of peanut butter…… naturally. Pumpkin…….. of course, milk, cream cheese, sweet spices, vanilla, coconut sugar and eggs. Then we have the add ins. Bread, blackberries, dried cranberries, sultanas and pumpkin seeds. And a sprinkling of oats on top. All these lovely ingredients create a wonderfully sweet, crunchy, fruity breakfast treat. Emphasis on the word treat 🙄😘😂
The fridge does a lot of the work here. You prep the dish the night before, leave it in the fridge so the bread fully soaks up the custard then you bake it up in the morning. Perfect!
- 130 grams peanut butter (1/2 cup)
- 175 grams pumpkin purée (3/4 cup)
- 240 millilitres milk (1 cup)
- 2 large eggs
- 2 teaspoons vanilla extract
- 5 tablespoons full fat cream cheese
- 2 tablespoons coconut sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 4 medium sized crusty bread rolls - cut into cubes
- 20 blackberries
- 40 grams sultanas (1/4 cup)
- 30 grams dried cranberries (1/4 cup)
- 15 grams pumpkin seeds (1/4 cup)
- 2 tablespoons coconut sugar for sprinkling
- 2 tablespoons oats for sprinkling
- Lightly grease a large deep pie dish with unsalted butter or coconut oil and place to one side till needed.
- In a microwaveable jug or bowl heat the peanut butter for 15 seconds. You are just after making it a little thinner and easier to mix rather then heating it up. 15 seconds should be enough.
- Then add in the pumpkin purée, milk, eggs, vanilla extract, cream cheese and coconut sugar and whisk until you have a thick smooth custard style liquid.
- Then add in the spices and mix again until they are well imcoperated, place the jug to one side.
- Cut your rolls up into approximately one inch cubes. There is zero need to get a ruler out, a rough approximation is fine.
- Place half of your bread roll cubes into your lightly greased pie dish.
- Sprinkle over half of your blackberries, half of the saultanas, half of the cranberries and half of your pumpkin seeds.
- Pour half of your custard all over the ingredients in the pie dish. Then repeat with the remaining ingredients.
- Cover this dish with foil and place in the fridge for a minimum of 6 hours, overnight is perfect.
- In the morning preheat your oven to 200C / 400F / Gas mark 6 and take the bake out of the fridge and leave it at room temperature while the oven warms up.
- Gently peel back the foil and sprinkle the coconut sugar and oats over the top then replace the foil.
- Once your oven is warm bake, still with the foil on, for 30 minutes.
- Remove the foil for the final 15 minutes of baking.
- Take it out of the oven and serve immediately.
- Best eaten on the day of baking, but will keep in the fridge for up to 3 days. Can be enjoyed hot or cold.
I also used coconut sugar but it can easily be replaced with light brown sugar for a similar taste.