Cubes of house-made bread made with organic VT flour are tossed with toasted pecans in a spiced pumpkin custard made with Sweet Rowen Farmstead milk and local eggs, topped with a butter brown sugar drizzle, and then baked until soft and sexy on the inside and crisp and sugary on top. Think of it as a French toast casserole, of sorts. (The bread isn't actually cubed, it's torn into irregular chunks for increased surface area & maximum custard retention).
Enjoy it cold, at room temperature, or warmed up. It's great for breakfast, brunch, or dessert.
One 9x6" aluminum container weighing 1.75" will yield four nice servings. A 2oz container of Vermont maple syrup is included for drizzling. Feeling indulgent? Top it with a scoop of vanilla ice cream.
allergens: milk, wheat, egg, tree nut