Another week of healthy eating down, and another recipe to share. I found this delicious creation on Pinterest when I was meal planning a few weeks ago and needed something new for breakfast. I made it last week for the first time, and again for breakfast this week. I’m a little obsessed.
It’s so weird that I like this recipe enough to share it, because I have a serious sweet tooth and this recipe is only mildly sweet. When I think of custard, I think of the delicious creamy stuff that Rita’s mixes in with their Gelatos, or a creamy dessert like a Panna Cotta. This recipe doesn’t promise any of that, but it does promise to be a satisfying breakfast. I needed something new that I could eat on the go, and I liked all of the ingredients so I gave it a shot.
But back to the sweet tooth thing: I often find that anything “paleo” or recipes that subscribe to a particular dietary label are never sweet enough, or flavorful enough. Or the texture sucks. I’ve tried so many recipes that promise to taste EXACTLY like [insert junk food here] that just don’t come close. And anytime I make some weird recipe like that, I most likely had to go on a scavenger hunt for some really strange (read: expensive) ingredients. I end up eating the whole batch of whatever it is just because I feel guilty about the time it took and money I spent.
Enter this recipe. It isn’t super sweet, but you could add maple syrup, honey or coconut sugar if you wanted to. I made it as is, and I’m keeping it as is. But the texture and the taste is really great, and it isn’t expensive to make. It also makes 8 servings, and it didn’t go bad over the week that I was eating it. I looked forward to it everyday. I adapted the version I found online and added a bit of salt and some vanilla extract. If adding sweetener, I would recommend starting with a quarter of a cup of maple syrup or honey. It won’t pile on the calories but it will give you that extra little sweetness if you need it. You may have to extend the baking time slightly if you add in the sweetener.
Pumpkin Breakfast Custard
Adapted from the Louisiana Bride
- 15 oz can pumpkin puree
- 13.5 oz can of full fat coconut milk
- 2 ripe bananas
- 4 eggs
- 3 tbsp almond butter
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 1/2 teaspoon of salt
- 1/2 cup chopped nuts (your choice – I like pecans or walnuts)
- Preheat over to 350 degrees.
- In a large bowl, combine all ingredients except the nuts. Use an immersion blender and blend the mixture until well combined. If you don’t have an immersion blender you can put the ingredients a blender or a food processor. Alternately, you can place the ingredients in a large bowl and use a hand mixer or stand mixer and beat well.
- Place mixture in a 13×9 baking dish. Sprinkle the top with nuts and place in the oven for 30 minutes or until the custard is firm. Serve warm or chilled (I prefer chilled).
I would portion mine out in Tupperware containers and eat it with my coffee at work.
On-the-go breakfast recipes/ideas…GO! What are your favs?