Ingredients

• 1 loaf of French bread (2 days old)
• 1 15 oz can pumpkin
• 1 cup non-dairy milk
• 1/2 cup lite silken tofu
• 2 tbsp flour
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/2 cup toasted pecans, chopped (optional)

Directions

1. Preheat oven to 350°. Lighty spray a square baking dish (mine was 9×9) with cooking spray. Set aside.
2. Slice the French bread into pieces. I sliced a 1 inch thick slice and quartered it. Spread the pieces of bread evenly in the pan.
3. Combine all of the other ingredients (except for the pecans) in a blender and blend until smooth.
4. Pour the pumpkin mixture over the bread, add chopped pecans if using and lightly mix until mixture is evenly spread. Bake for about 45–50 minutes or until the pumpkin mixture is no longer watery.
5. Serve with a dollop of whipped cream and a sprinkle of cinnamon.