Pumpkin Cornflake Breakfast Pudding
Recipe courtesy of Arctic Garden Studio adapted from The Breakfast Book by Marion Cunningham
4 cups cornflakes
4 cups milk
2 eggs
2 tablespoons dark molasses
1/2 cup pumpkin puree
6 tablespoons sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
Preheat oven to 450 degrees Fahrenheit. Butter a 7x11 glass baking dish. Put a pan large enough to hold the baking dish in the oven and fill it with enough water to come about half way up the sides of the baking dish. Put the cornflakes into the buttered baking dish. In a large bowl add milk, eggs, molasses, pumpkin puree, sugar, pumpkin pie spice, and salt. Whisk until all ingredients are well combined. Pour the mixture over the cornflakes in the baking dish, do not stir or mix. Carefully place the dish in the pan of hot water and bake for 40-50 minutes, until the pudding is set and the cornflakes are slightly browned on top. Remove from oven and let sit for about 5 minutes. Serve warm.
