| Makes an excellent dessert, snack, or breakfast. l medium loaf challah bread, torn into 1" pieces (4-5 cups)
2 cups heavy cream, milk, or soy milk
1/2 cups cooked or canned pumpkin
3 eggs
2/3 cup brown sugar
1 1/2 teaspoon cinnamon
1 teaspoon vanilla extract
3/4 teaspoon ground nutmeg
1/4 tsp. salt 1 cup chopped pecans
1 cup whipped cream or whipped cream substitute OR 1 cup maple syrup | | | In a bowl, combine heavy cream, pumpkin, eggs, sugar, cinnamon, vanilla, nutmeg, and salt, mixing well. Pour over bread pieces and toss thoroughly. Press into a buttered two quart baking dish. Bake at 350º F for 45-60 minutes, until top is lightly browned and surface springs back when pressed. FOR DESSERT: Top with whipped cream and chopped pecans. FOR BREAKFAST: Slice, top with maple syrup and chopped pecans. Submitted by Jennifer Maslowski |
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