I’m still happily on my pumpkin kick. I really can’t get enough. The weather finally has a chill, sweaters are coming out and I’m happily creating recipes that warm you up on a chilly weekend morning. Painted a nice picture, didn’t I? Ha. Actually, I whipped up this breakfast because I had an extra baguette that my husband didn’t use for pasta night (I was at a meeting) and I had leftover pumpkin in the fridge. Viola! Breakfast idea for Saturday morning. So I got up early, ran my 8 mile training run, hubby went out for 15 on his bike before he actually started to freeze and we got home and put this in the oven. It smells heavenly and I’m hoping it wakes my girls up so we can go apple picking, which I’ve been dying to do but we haven’t had an opportunity.
Great for brunch or a lazy weekend morning. Top with powdered sugar, maple syrup or fresh berries. Whatever you like.
1 large French baguette of bread
1 1/4 cups of pumpkin puree
2 1/4 cups of almond milk
3 tablespoons of light brown sugar
2 tablespoons of ground flax seed
2 teaspoons of pumpkin pie spice (I use King Arthur)
1 teaspoon of ground cinnamon
1 tablespoon of vanilla paste or extract
2 tablespoons of cold butter
3 tablespoons of brown sugar
1 teaspoon flour
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
Spray your 13×9 in pan with baking spray and set that aside. Slice your bread into 1 inch or so cubes. Set that into a large bowl. In another bowl combine the eggs, pumpkin, milk, sugar, flax and spices. Whisk until combined. Then pour over your bread cubes. Mix until well coated then pour that into your prepared pan. Cover with foil and refrigerate overnight. In the morning, preheat your oven 350 degrees. Remove the pan from the fridge. In a separate bowl, combine the topping ingredients and cut in the butter with two knives or a pastry knife. Sprinkle over the top and bake for 40-45 minutes – it will have a golden crust on the top. Take out slice and serve hot with your favorite topping.
— Knead to Cook