1 can of pumpkin (or 1 can of fruit salad) drained
2 eggs
1 cup of milk
1/2 teaspoon of vanilla extract
5 slices of bread, cut diagonally and then in half
1/3 cup of sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg or ginger
1 can of pumpkin (or 1 can of fruit salad) drained
2 eggs
1 cup of milk
1/2 teaspoon of vanilla extract
5 slices of bread, cut diagonally and then in half
1/3 cup of sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg or ginger
Cut the pumpkin pieces into blocks
Preheat the oven to moderate temperature (170°C)
In a bowl, mix the eggs, milk, and vanilla extract, the bread and pumpkin (or fruit salad) pureed
In a small bowl, mix the sugar, cinnamon, nutmeg, or ginger
Reserve 1 1/2 teaspoons
Add the remaining mixture to the previous mixture
Spread in a refractory dish of 25 x 15 x 5cm
Dust with the reserved sugar mixture
Place the dish in an oven-proof container with 5 cm of hot water
Bake for 25-30 minutes
Serve warm
Garnish with the reserved pumpkin pieces and additional sugar and cinnamon
Serves 4.
