"Life is either a daring adventure or nothing..." -Helen Keller
 
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Project Casserole continues.

First, I got some pumpkin cubes boiling. (We don't really have canned veggies of any sort over here, but a can of pumpkin puree would be a grand alternative.)

The pumpkin took about 10-12 minutes to boil and soften so I could easily mash it. Meanwhile, I prepared a 9 x 13 pan of bread cubes.
I based this off of a recipe from a vegan website. Vegan I am not, and neither was this recipe by the time I finished with it. But I loved the recipe. It was fun, easy, freedom-giving, and delicious!

Ingredients:
bread (I used a loaf of unsliced bread, broken into large cubes. Stale bread would probably be best, but mine was fresh, so I just toasted it a bit first to dry it out.)
1 c. mashed pumpkin/ pumpkin puree (could also use applesauce, banana, etc.)
1 c. milk
2 T. cornstarch
2 t. cinnamon
1 t. nutmeg
1/4 t. ginger
3 T. brown sugar

Glaze:
2  egg whites
a little honey

So I mixed all of the wet ingredients together and then poured them over the bread. The pan looked a bit dry after I stirred it, so I splashed in a little more milk.
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I stirred the mixture and let it sit for about 10 minutes while I preheated the oven to 350 degrees. Then I stirred again and let it sit for another 10 minutes.

I put it in the oven for about 15 minutes and then took it out to brush it with the egg-white and honey glaze. (To this point, there was not egg in the recipe, so I could have cooked it as long or as short as I wanted, longer for a less moist casserole.) After brushing the top, I put it back in the oven and baked it for about 10 more minutes. The glaze gave it a bit of hard/ crunchy sweetness on the outside of the top, which we really liked; it tasted a bit like monkey bread. The honey in the glaze also gave it a nice touch of sweetness so we didn't need to douse it in syrup. This tasted fantastic, and we'll definitely be making it again.
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