Line a 9x13 pan with crumbled bread (dry or fresh is fine)
3 cups pureed cooked pumpkin (or squash)
1 cup milk
1 cup maple syrup (or sweetener of choice)
1 tsp cinnamon
1/2 tsp each ginger, nutmeg, and vanilla
1/4 tsp cloves
1/4 tsp salt
Pour over bread and refrigerate overnight. In the morning, bake at 350 degrees for one hour.
This post is part of Thank Goodness It's Monday at Nourishing Joy.