Actually, I didn't use pumpkin. I had butternut squash on hand from the CSA, and in an effort to never waste those beautiful and precious veggies, even the ones we don't love, I made this today, after the uncrustable affair.
The basic idea:
Preheat oven to 350 F. Oil up 24 muffin tins.
Crusts and ends from 3 loaves of bread that have been uncrustabled, chopped into 1" pieces. It filled a large bowl.
Chop a cup or two of nuts, if you like, and toss them in there with the bread.
Can of Pumpkin or equivalent (we had 2 cups cooked butternut squash)
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Salt
1 tsp Vanilla Extract
1 cup Oats, powderized in food processor or blender.
2 tsp Flax meal, ground
2 cups non-Dairy Milk
1/2 cup Coconut oil, or a neutral oil
1/2 cup Maple Syrup or Agave Nectar.
Throw all but the bread and nuts in the blender and whir it up. Pour over the bread and nuts, and mix in thoroughly with clean hands. Fill muffin tins with mixture and bake 25-30 minutes, until crust is golden and crunchy. Serve with a little maple syrup - like normal french toast, it's not terribly sweet.
I plan to freeze the extras for easy breakfasts.
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