Breakfast with Pumpkin & Raisins

Many people’s New Year’s resolution should be eating a good breakfast every morning. People who skip breakfast tend to gain weight over time. So making a good healthy breakfast is my personal New Year’s resolution. This recipe represents what I intend to eat this year.

Ingredients:
3 cups of 1 inch bread cubes (or use any leftover bread)
2 eggs, lightly beaten
1 cup skim milk
1 cup pumpkin puree (from a 15 ounce can of pumpkin)
1/4 cup brown sugar
1/4 cup raisins or cranberries
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp ground ginger
1 tsp vanilla

Serve with:
Nonfat yogurt on top and drizzle with maple syrup

Directions:
Spray a 10" x 6" baking dish with coconut oil.

Spread half of the bread on the bottom of the baking dish. Top with half of the raisins.
In a medium bowl, combine eggs, pumpkin, milk, sugar, cinnamon, nutmeg, ginger and vanilla. Mix well and pour over the bread mixture on the baking dish. Top with the other half of the bread and raisins.
Spread coconut oil on the middle of a sheet of aluminum foil cut larger than the dimensions of the baking dish. Place the foil, oil side down, over the baking dish. Seal edges and refrigerate overnight.
In the morning, preheat oven to 400°. Bake the covered pumpkin for 30 minutes. Remove the foil and bake for another 10 minutes or until the top is golden brown or inserted toothpick comes out clean. Serve.