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Breakfast Pumpkin Custard Recipe

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This recipe for Breakfast Pumpkin Custard is from The Royce Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can full fat coconut milk (13.5 oz)
1/2 cup chopped pecans, or other nut
2 very ripe bananas
3 tbsp almond butter, or almond meal
4 Eggs
1 tsp vanilla extract
Cinnamon or pumpkin pie spice to taste
1 can pumpkin puree (15 oz)
Directions:
Directions:
Preheat over to 350 degrees. In a 13x9 baking dish - place all ingredients except the nuts. Using an immersion blender blend the mixture until combined well. If you don't have an immersion blender you can put the ingredients in a large bowl and use a hand mixer, stand mixer, or ever a blender.
Once combined, sprinkle the top with nuts and place in the oven for 30 minutes. Serve warm or chilled - it will be a much nicer custard consistency when chilled.

 

 

 

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