Let’s face it, breakfast can be the most boring meal of the day. There’s not a lot of variety to be had in breakfast foods, and there’s only so many ways to prepare it.
Yet leading authorities say it is the most important meal of the day. It wakes up your metabolism, getting you off to a good start and helping you to not overeat at other meals throughout your day.
Want to wow your family and provide them with a healthy and delicious breakfast? This recipe has it all. There are eggs, dairy, fruit, nuts and grains included, all wrapped up in a delicious, hearty breakfast bundle that your family will love.
INGREDIENTS
1 loaf French bread, cubed or torn into small pieces
2 cups milk
½ cup heavy cream
1 cup granulated sugar
6 large eggs
1 cup pumpkin puree (NOT pumpkin pie filling)
2 tablespoons vanilla
1 tablespoon pumpkin pie spice
Streusel Topping
½ cup light brown sugar
½ cup cold salted butter, diced
½ cup all-purpose flour
⅓ cup chopped pecans
2 teaspoons pumpkin pie spice
DIRECTIONS
Grease or spray a 9×13 pan. Add cubed bread and set aside.
In a medium bowl, whisk milk, cream, sugar, eggs, pumpkin, vanilla, and pie spice. Pour this custard mixture over the bread. Cover with plastic wrap. Refrigerate at least 3-4 hours, preferably overnight.
To make Streusel Topping, combine the light brown sugar, butter, flour, pecans, and pumpkin pie spice in a small bowl. Crumble this mix with your fingers until the butter is smaller than small peas.
Remove the casserole from the refrigerator and sprinkle the streusel topping mixture evenly over the casserole.
Preheat the oven to 350º F, after positioning a rack in the center of the oven. Bake, uncovered, for 45-55 minutes, until thoroughly cooked. If the streusel topping starts browning too much, tent a piece of foil over your baking dish. Let stand to cool a few minutes before serving with butter, maple syrup or powdered sugar.
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Quick Tip: For a dairy-free version, simply replace the 2 cups milk with 1 (15 oz.) can of full-fat coconut milk and replace the ½ cup heavy cream with ½ cup nut milk of your choice, such as almond, cashew or coconut.
Recipe and photo courtesy of Marzia at littlespicejar.com
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