Breakfast Pumpkin Custard (Whole30-Friendly)
- Preheat over to 350 degrees. In a 13x9 baking dish - place all ingredients except the nuts. Using an immersion blender blend the mixture until combined well. If you don't have an immersion blender you can put the ingredients in a large bowl and use a hand mixer, stand mixer, or ever a blender.
- Once combined, sprinkle the top with nuts and place in the oven for 30 minutes. Serve warm or chilled.
- It will be a much nicer custard consistency when chilled.
*If you aren't following Whole30 I would suggest adding a little vanilla extract to this!
Recipe posted with permission from the author
Recipe author: Emily Babb
Originally posted on: louisianabrideblog.com