I used half a loaf of crusty, whole grain sourdough bread. Like little souffles, they puff up and collapse after you take them out of the oven.

Reheated, they are even more delicious the second day. Easier to eat turned upside-down.

Ingredients

Cooking spray
1/2 cup vanilla whole-milk yogurt (not Greek-style)
1 cup canned pumpkin
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
5 large eggs, lightly beaten
1 (1-lb.) French bread loaf, torn into 2-in. pieces
2 large pears, Anjou or Bartlett, diced
3/4 cup dried cranberries

Directions

1. Preheat oven to 375 degrees. Coat 12-cup muffin pan with cooking spray.

2. 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.

3. Divide pumpkin mixture evenly among cups of prepared muffin pan; lightly press to remove air pockets. (They will mound up.)

4. 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 stratas.

241 calories, 4g fat, 2g sat fat, 2g un-sat fat, 8g protein, 44g carb, 3g fiber, 18g sugars, 10g added sugar, 355mg sodium, 9% DV calcium, 4% EV potassium.