In my humble opinion, October should officially be National Pumpkin Month. Rather than voting for a new President this fall, I would rather vote for pumpkin to be the official flavor of fall…you can see where my priorities lie with politics, huh?
Pumpkin coffee, pumpkin cornbread, pumpkin smoothies, pumpkin ice cream…I want it all.
No, I haven’t broken down and purchased the pumpkin-flavored Pop-Tarts, Oreos, or Little Debbies snack cakes and probably won’t be buying those any time soon…I think it would cause me physical pain and angst to put those in my grocery cart at Wal-Mart, though I won’t judge you if you want to try them and let me know how it goes…
To each his own, peeps.
As I’ve already emphasized to y’all, I cannot hold back in the fall with the pumpkin-flavored goodies, and if you have a problem with pumpkin you may want to stop reading for the day. Knowing not everyone loves pumpkin, I will reign my enthusiasm in and only share one a week.
Most of y’all would agree pumpkin usually finds its way to the dessert table this time of year…cakes, pies, cookies, bars, ice cream…pumpkin can be incorporated into nearly every dessert.
But I love working it into my a.m. repertoire. Muffins, breads, smoothies, parfaits, and, for today’s culinary delight, a breakfast custard.
Custard…a mysterious concoction that isn’t nearly as common these days as it was once upon a time. Custards a like a chilled pudding that is egg-based (frozen custard=da bomb). They’re uber creamy, smooth, and oh-so satisfying. Unfortunately, they are usually loaded with heavy cream, mounds of white sugar, and will leave you feeling like you need a nap.
My breakfast custard, folks, is none of these things. A few clean ingredients, a whiz in the blender, and a trip to the oven is all that is standing between you and a luscious, nutritious breakfast pudding. Yes, it is a breakfast pudding. I would not joke about such a thing.
Banana, eggs, pumpkin, full-fat coconut milk, nut butter, and some spices are the ingredients you need to whip this up. You probably have most of that on hand right now. How convenient…almost like destiny, huh?
While this recipe is super simple, I must emphasize two key parts. One, you MUST you FULL-FAT coconut milk from a can. If you use light, it will be a watery mess. Second, if your bananas aren’t that ripe, you may want to add a splish splash of maple syrup to sweeten it up to your liking.
When serving this, you could certainly eat it warm from the oven. I prefer to chill it and eat it cold, as intended. I also like to treat it more like a parfait, layering all sorts of yummy stuff to transform the custard into a textural masterpiece- chopped pecans, pomegranate arils, dried figs, shredded coconut, more nut butter. Pretty much, I take a gander in my fridge and pantry and let me imagination run wild.
You could easily make this recipe for a dessert, too. Top with a dollop of whipped cream or coconut whipped cream (whip up the solid part of canned coconut milk after it has sat in the fridge for a while) and sprinkle some toasted almonds and sea salt to impress your friends, family, neighbors, or whoever you want to knock the socks off of this fall.
Embrace the custard, y’all. It’s not just for your grandmas anymore.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!