A simple and delicious breakfast that is made the night before and popped into the oven in the morning. This dish is full of pumpkin, cream cheese and syrup goodness and topped with chopped pecans!
I opened my first can of pumpkin {finally}! I love pumpkin anything…there is so much you can do with it and it always makes for a tasty dish. It has been 90 degrees for quite a while now {I’m jealous of anyone who is currently experiencing the wonderful Fall weather} and I’m hoping that Fall weather comes soon-I want sweaters, boots, soups, coziness….do all of my Southern California friends know what I’m talking about?? I SERIOUSLY dislike this heat! Until we are able to actually experience the Fall-goodness, I’m tricking myself into thinking its Fall with this creamy, pumpkin filled, and tasty breakfast.
This dish is super easy and can be whipped together in about 30 minutes. It needs to sit in the fridge overnight, lending itself as an easy, simple {and delicious} breakfast. Another great thing about this dish is it makes for great breakfast all week! If you have a small family {like me…just me and the hubby} this will last you a few days and you will have yummy baked french toast all week. It’s also great for all of you pumpkin lovers out there…if you aren’t a pumpkin person {I’m sorry} I will be posting a simple baked french toast for you very soon, so stay tuned!
the burmae kitchen 