Since we are on the pumpkin topic...

For the last few Thursday mornings I have made this delicious breakfast.  It is easy and can be made the night before then put in the oven on the morning of and baked while your brood is getting ready.  My eldest daughter came down stairs this morning and told me the house smelled like a cafe.  At which I agreed.  Of course the smell of fresh coffee didn't hurt either.   I revised this recipe that I originally got from chocolatecoveredkatie.com to accommodate our tastes and size of family.

Here it is:

Serves 6 (with a little left over...if your lucky)
Approximately 1 loaf of whole wheat bread, cubed (I just tear it into pieces)
3 tsp cinnamon
1/2 tsp salt
1 tsp pumpkin pie spice (or just add a little extra cinnamon)
3 tbsp sugar
2 cups milk of choice (I use almond milk but coconut would be yummy)
1 pkg MoriNu silken-firm lite tofu, or 1 cup non-dairy yogurt 
3 tsp pure vanilla extract
1 cup pumpkin puree (I used a half of a can of pumpkin) 

In a blender combine spices, milk of choice, tofu (or yogurt), vanilla, and pumpkin.  Blend.  Grease a 9×13-in baking pan, and fill with cubed whole wheat bread. Pour blended wet ingredients over the bread and then sprinkle with 3 TBSP of sugar.  Cover the entire dish with a lid or saran wrap and put in the fridge overnight. The next morning, preheat oven to 400 degrees and cook about 45 minutes or until it is a little crispy on top. Top with maple syrup or your favorite french toast topping.