Page 29 - North Haven Magazine Issue 20 Autumn 2021

Pumpkin pie – a favorite dessert!

favorite pumpkin-spiced latte you eagerly await in the fall contains
pumpkin spices but probably no actual pumpkin. An Internet
search will produce a wide variety of ways to use pumpkin. Here is
a quick and delicious recipe for Pumpkin French Toast Casserole.
Quickly mix ingredients in the evening, refrigerator overnight,
and bake in the morning for breakfast.

Pumpkin French Toast Casserole

1 loaf sliced brioche bread Serves 10-12
1 cup pumpkin puree
8 eggs
2 ½ cups milk
1 cup sugar
1 tablespoon vanilla extract
½ teaspoon salt
1 teaspoon cinnamon – plus more to garnish
½ teaspoon nutmeg
¼ teaspoon cloves
Confectioner’s sugar to garnish
Maple syrup for serving
1. Spray a 9x13 -inch baking dish with baking spray. Arrange
slices of bread in pan, slightly overlapping slices.
2. In a large bowl, whisk the pumpkin puree, eggs, milk, sugar,
vanilla, salt, and spices. Pour evenly over bread, pressing
slices down into the mixture. Sprinkle with cinnamon.
3. Cover with aluminum foil and refrigerate overnight.
4. Preheat oven to 350 degrees. Bake 30 minutes then remove
foil. Continue about 30 minutes more until set.
5. Sprinkle with powdered sugar and slice to serve with pure
maple syrup.
As summer wanes and the air becomes crisp, take time to find the
perfect pumpkin, whether it is for carving, decorating, or cooking.
Or, find some pumpkins for each of these activities and do it all! I
predict we will see pumpkins everywhere!

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