In theory, I knew that a casserole version of French toast was possible, but I’d never tried it. With a can of pumpkin puree hanging about my cabinet, I stumbled upon a recipe that claimed to be both easy and pumpkin pie-flavored. I decided to give it a go.
I don”™t bake. Baking involves following precise instructions, taking careful measurements and distinguishing between things like baking soda and baking powder. None of which is easy to do after my customary four or five glasses of wine while cooking. So I”™m always looking for good, easy recipes to add to my files under “dessert” (known also in my house as “breakfast”). This recipe appealed to me because it essentially calls for taking several ingredients that you might find lying around during the holidays, dumping them in a bowl and baking them.