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It’s that time of year again – time to put pumpkin in as many foods as possible. I can’t recall when the pumpkin craze first rose to the level its currently at.  As a kid I only remember having pumpkin pie and pumpkin cookies.  Now when I walk into Trader Joe’s anytime from September through November its as if no other flavorings exist except pumpkin.  But I’m not complaining – no sir.   It would be impossible to complain after eating this amazingness for breakfast. I literally said “Oh my God” out loud with a mouthful of syrup after my first bite. So. Damn. Good. My husband ate half the pan in one sitting. It’s supposed to serve 10 but who’s counting?

Ingredients:

  • 6-7 cups hearty bread, cut into cubes
  • 7 large eggs
  • 2 cups milk
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1 TB agave nectar (honey or sugar will work too)
  • generous 1/2 cup canned pumpkin
  • 3 TB brown sugar
  • 1/4 cup chopped pecans (or other nuts of your choice)

Directions:

1. Grease the bottom of a 9×13 inch baking dish. Place the cubed bread in the dish in an even layer.

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2. Whisk together the eggs, milk, vanilla, agave, pumpkin spice and pumpkin

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3. Pour the egg mixture evenly over the cubed bread. Press down with a wooden spoon to make sure all the bread is covered with the liquid. Cover and place in the fridge overnight.

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4. When ready to bake, Preheat the oven to 350 degrees. Sprinkle the brown sugar and pecans evenly over the top of the bread. Bake for 35-45 minutes until puffed up and no longer wet.

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5. Serve immediately with butter, syrup or whatever your heart desires.

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ENJOY!

Source: Adapted from The Minimalist Baker 

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