Halloween breakfast casserole, sugarfree

Ingredients

• 0.21 slice Whole-wheat bread
• 300 g Pumpkin, peeled, cooked, puréed
• 100 g Erythritol
• 6 pcs Free range eggs
• 220 ml Milk
• 7 pcs Pecans, chopped
• 2 tsp Cinnamon, ground
• 1 tsp Ginger, ground
• 1 tsp Nutmeg, ground
• 1 tsp Vanilla extract
• 2 pinch Salt

Method

1. Prepare the pumpkin purée: line baking tray with aluminum foil and bake the pumkin in the oven 'til soft. After almost cooled, take off the peel and mash the pumpkin with a fork.
2. Prepare a 9” by 13” baking dish by spraying it with cooking spray. Line the dish with the bread cubes.
3. Meanwhile, mix the pumpkin purée, evaporated milk, milk, eggs, sugar, ginger, cinnamon, nutmeg, pecans, and vanilla extract in a large mixing bowl.
4. Gently pour this mixture over the lined bread cubes and cover the baking dish with plastic wrap and leave it in the fridge overnight.
5. In the morning, preheat your oven to 180°C. Remove the plastic wrap and bake for around 45 minutes. Insert a toothpick at the center of the casserole, if it comes out clean, your casserole is ready.
6. Remove from oven and let cool for 10 minutes and you are ready to serve.