This is a special Sunday morning treat, that is easy to make and tastes far more decadant then it really is. Eggs are always healthy, consumed in moderation and pumpkin puree is low in saturated fats, cholesterol and sodium, and a good source of vitamin E, fiber, vitamin A,C and K. Also an excellent source of beta carotene which is high in antioxidents which keeps bad cells out. This combined with healthy goodness of oats, which is extremely high in fiber and aids in keeping digestivbe system moving, which can prevent high cholesterol and high blood pressure. Whole wheat bread provides fiber as well as many B vitamins. Thiamin, Niacin, Ribofavin, Folate and iron and calcium as well.
this seves 8
Ingredients:
8 eggs
1 tsp vanilla extract
2 tsp ground cinnamon
1 can pumpkin puree
8 slices whole wheatbread
topping
1/3 cup brown sugar
1/4 tsp ground cinnamon
2 tablespoon all purpose flour
1 tablespoon butter cut in small pieces
cube wholewheat bread, line them up in greased 9x13 baking dish
in bowl whisk until fully mixed eggs, vanilla, cinnamon, pumpkin puree
pour over bread mixture and toss gently so all bread is evenly coated.
in seperate bowl combine brown sugar, cinnamon, flour and butter, combine until it makes a consistent crunchy mixture
sprinkle evenly over the the pumpkin, egg, bread mixture
bake at 375 for 30-40 minutes.
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