Sandy is still coming - when I woke up this morning and looked outside I have to admit - this is it, this is just rain - my kids are missing school for rain?? However, Al Roker has promised that it is going to get worse as the day goes on! I also have to admit that I wish we were getting the blizzard that the mountain regions of NC are getting....I mean really, I can at least send the kid out in the snow when they start bouncing off the walls - which has started and it's only 10AM! Looks like it is going to be a board game/card game/craft making kind of day!
There is something about being housebound that makes me want to cook and bake! I mixed this up last night and thought how nice it would be to have a leisurely breakfast this morning - one that does not involve me repeating myself 25 times with, "Hurry up and eat your cereal the bus is coming down the road....".
(recipe from: Minimalist Baker)
1 Loaf Pepperidge Farms Brown Sugar Cinnamon Bread
7 Large Eggs
2 Cups Milk (any kind, I used 1%)
1 tsp. Vanilla
1 1/2 tsp. Pumpkin Pie Spice
1/4 C. Pumpkin Butter (or pumpkin puree*)
4 Tbsp. Brown Sugar (for topping)
Pecans (optional)
DIRECTIONS: Cut bread into 1" cubes and spread into a lightly greased 9x13 baking dish. In large bowl, whisk together eggs, milk vanilla and pumpkin butter until well combined. Pour over bread and bush down with a spoon until it is soaked into the bread. Cover and refrigerate overnight. Next morning - pull pan out of refigerator. Preheat oven to 350. While oven is preheating - sprinkle brown sugar over the top of dish and top with nuts. Bake for 45 minutes. Serve!
* If using pumpkin puree (canned pumpkin) you may need to compensate the flavor by adding more puree and pumpkin pie spice. (Pumpkin Butter is a lot more concentrated in flavor. I found my pumpkin butter at Stauffers of Kissel Hill - Rohrerstown).
HAPPY EATING!
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