Description
A yummy Thanksgiving breakfast, made just for you!
Ingredients
- FOR THE CASSEROLES:
- 2 Leftover Heels Of Whole Wheat Bread
- 1 Egg
- ⅓ cups Almond Milk
- ¼ cups Pumpkin Puree
- 1-¼ teaspoon Pumpkin Pie Spice
- Salt To Taste
- ½ teaspoons Sugar
- ½ teaspoons Vanilla
- 2 Tablespoons Dried Cranberries
- FOR THE TOPPING:
- 1 Tablespoon Light Butter, Softened
- ½ teaspoons Pumpkin Pie Spice
- 1 Tablespoon Light Brown Sugar
- ½ Tablespoons Pure Maple Syrup
- 2 Tablespoons Chopped Pecans (or Walnuts)
- Powdered Sugar, Optional Garnish
Preparation
Cut bread into bite sized pieces. It totaled about 2 1/4 cups of bread. Preheat oven to 350 degrees F. Spray 4 individual-sized ramekins with Baker’s Joy, and set aside.
In a large bowl, whisk together egg and milk. Add pumpkin, pumpkin pie spice, salt, sugar, and vanilla and stir to combine. Add dried cranberries. Fold the bread cubes into the pumpkin mixture, coating each piece. Evenly divide bread into ramekins.
For the topping, in a small bowl, smoosh the butter around with a fork to get it soft. Add the pumpkin pie spice, brown sugar and syrup. Add in your chopped nuts. Spread praline topping evenly over the 4 dishes. Use the back of a spoon to push down mixture a little.
Place ramekins on a baking sheet and bake for 20 minutes. It will be slightly bubbly and golden brown. Oh yeah, and your kitchen will smell like a candle! Remove from oven. Dust with powdered sugar if you wish.
