INGREDIENTS:
1 2/3 cups Pureed Pumpkin
2 Egg
1 cup Unsweetened Almond Milk
1/4 cup Maple Syrup (plus more for serving)
1 tsp Vanilla Extract
1 tsp Cinnamon
12 2/3 ozs Sourdough Bread (broken into pieces)
1/3 cup Walnuts (chopped)
DIRECTIONS:
Preheat the oven to 375ºF (190ºC). Grease a baking dish.
In a large bowl, add the pumpkin, eggs, milk, maple syrup, vanilla extract, and cinnamon. Whisk until well combined. Add the bread and coat it well in the egg mixture so that it absorbs it as much as possible.
Add the bread mixture to the baking dish and top with walnuts. Bake for 40 minutes or until the bread is spongey and slightly crusty around the edges and on top.
Serve with additional maple syrup if desired and enjoy!
NOTES:
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
A 10.5 x 7.5-inch (27 x 19 cm) baking dish was used to make six servings. One serving is one piece.
More Flavor
Add pumpkin spice.
Additional Toppings
Whipped cream or yogurt.
Gluten-Free
Use gluten-free bread.
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