Recipe from Danielle Feica of Connecticut
1 small can of solid pack pumpkin
3 egg yolks
1 1/2 cups sugar
1 tsp vanilla
4 cups milk
1 cup cream
1 loaf unsliced bread (preferably brioche-style)
Mix all ingredients except the bread. Lightly coat a 13 x 9 pan with cooking spray. Cut the bread into 1 1/2" slices and place in the baking dish. Pour the pumpkin mixture over the bread. For best results, refrigerate overnight. Bake at 425 degrees for about a half hour. Cut into servings, then serve with whipped cream and chopped nuts or real maple syrup.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.