Ever had to cut the crusts off your child’s sandwiches and not known what to do with them? I have a solution!

I modified the recipe found here.

Ingredients

• 1 1/2 cup coconut milk
• 3/4 cup canned solid-pack pumpkin
• 1/2 cup coconut sugar
• 2 large eggs plus 1 yolk
• 1/4 teaspoon Himalayan or Celtic salt
• 2 tsp pumpkin pie spice
• 5 cups cubed (1-inch) crusts of gluten-free bread or day old bread
• 3/4 stick grass-fed butter, melted

Directions:

1. Preheat oven to 350°F with rack in middle.
2. Whisk together coconut milk, pumpkin, coconut sugar, eggs, egg yolk, salt, and spice in a bowl.
3. Toss bread cubes with butter in another bowl.
4. Add pumpkin mixture and mix.
5. Transfer to an 8-inch square baking pan.
6. Bake 25 – 30 minutes until it is set.