Recipe by ElizabethKnicely
I may have gotten a little carried away over the holidays when it came to buying canned pumpkin. The last two years there was a canned pumpkin shortage and I didn't want to run out of it in the middle of the year when there are no cans of pumpkin in the grocery store. Now I find myself with a large stockpile of canned pumpkin, just in case. We have Pumpkin Chocolate Chip Muffins and Cookies regularly. But I wanted to change it up a little! Here is a fun new recipe I encourage you to try.
Top Review by GinaStudySmart
YUM! Made the recipe as instructed with the addition of sprinkling some cinnamon sugar on top just before baking. While it's not a "pretty" dish, it tastes wonderful with just the right amount of spice!
- 1 loaf French bread, torn into one inch pieces
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon nutmeg
- 8 eggs
- 1⁄2 cup milk
- 3⁄4 cup canned pumpkin
- 2 tablespoons maple syrup
- powdered sugar, for serving
- maple syrup, for serving
- side fresh fruit
Directions See How It's Made
- Place torn French bread pieces into a lightly greased 8x8-inch glass baking dish.
- Sprinkle the cinnamon, ginger, allspice and nutmeg over the bread pieces and toss lightly.
- In a mixing bowl, whisk together the eggs, milk, canned pumpkin and maple syrup. Pour over the spiced bread pieces.
- Cover with Saran Wrap and refrigerate overnight. In the morning, preheat the oven to 350°F. Remove the plastic wrap and bake for 40 to 45 minutes.
- During the last 20 minutes of baking, cover lightly with a piece of foil to prevent browning of the bread pieces.
- Let cool slightly before cutting. Sprinkle with powdered sugar and maple syrup. Serve with a side of fresh fruit.