It’s November!! I went to Target and was so excited when I saw that they already had three rows of Christmas items out. Is it too early for Christmas? Never.
But since I can’t do Christmas recipes year round (I’d look like a lunatic!), I’ve decided to celebrate each holiday while we’re in it. What do I think of when I think of November? Pumpkin. Lots and lots of pumpkin. Pumpkin pie, pumpkin cookies, pumpkin lattes, pumpkin bundt cake…
For this month, I’ll be doing a week’s worth of pumpkin recipes. That’s right… seven whole pumpkin recipes coming at ya. Here’s number one!
I decided to use a french sliced bread for this recipe, but you can use what you have on hand. The thicker the bread, the better. I also like using french bread because I can make more manageable portions of food to eat. I’m not forced to eat huge brioche slices of bread– Two pieces and I’m comfortable, not stuffed.
You can have pumpkin for every meal if you wanted to. I would if my DB didn’t hate it so much.
I don’t understand how anyone can hate pumpkin. Just look at it! It warms my belly just thinking of it.
Add a generous dollop of whipped cream, some syrup, and a sprinkle of cinnamon.
Now you can call it breakfast.
Recipe adapted from Closet Cooking