Category Archives: Recipes

One Pot, Easy Cheesy Shrimp Quinoa-Rice Bake

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One Pot, Easy Cheesy Shrimp Quinoa-Rice Bake makes mid-week seem mighty fine! Enjoy a shrimp that is low mess and low stress, taking only 30 minutes prep to plate!

Prep to plate in 30 minutes! You can also make ahead and store this shrimp casserole in the fridge until ready to bake. Loaded with protein, veggies and healthy whole grains in a comforting, cheddar cheese sauce.

Succulent shrimp with mushrooms, onions, and spinach marry in a creamy sharp cheddar sauce with a brown rice-quinoa providing the whole grains you need. It’s at once comfort food AND yet a beautifully balanced meal.

Made over a bit from the heavy, calorie and fat laden traditional shrimp rice casseroles, this version uses smaller amounts of dairy, lots of veggies, plenty of shrimp –and some quinoa in lieu of the typical “all rice” shrimp casserole.

You get a whopping 29g protein for only 360 calories. Full nutrition details in this 6-serving shrimp recipe.

Check out this quick 15-second tutorial!

I use an oven-proof 10” skillet with lid for this recipe, but you can also use a Dutch oven or a 2-quart casserole dish (you’ll have an extra dish to wash with this last option thought).

Don't overcook the shrimp

I use frozen (thawed) peeled, tail-off, deveined shrimp to make this recipe extra easy and convenient. When cooking the shrimp, it’s a “par cook,” meaning you saute in the skilled for just a couple minutes until the grey is gone and they have barely just turned pink – the remainder of cooking is done in in the oven. Just a heads up so you don’t get rubbery shrimp.

Prep to plate in 30 minutes! You can also make ahead and store this shrimp casserole in the fridge until ready to bake. Loaded with protein, veggies and healthy whole grains in a comforting, cheddar cheese sauce.
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After sauteing the shrimp, the veggies, and making the cheesy sauce, the shrimp and quinoa rice blend are mixed in – and then it bakes at 325F degrees for about 15 minutes. However, this can also be a make-ahead casserole recipe by doing all steps up until the last baking step. Just prepped dish in in the fridge until ready to bake, and add on 5 or so extra baking minutes to compensate for starting it cold.

5 from 6 votes
Prep to plate in 30 minutes! You can also make ahead and store this shrimp casserole in the fridge until ready to bake. Loaded with protein, veggies and healthy whole grains in a comforting, cheddar cheese sauce.
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One Pot Cheesy Shrimp Quinoa-Rice Bake
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Prep to plate in 30 minutes! You can also make ahead and store this shrimp casserole in the fridge until ready to bake. Loaded with protein, veggies and healthy whole grains in a comforting, cheddar cheese sauce.

Course: dinner
Keyword: one dish, quinoa, shrimp
Servings: 6 servings
Calories: 360 kcal
Ingredients
  • 3 Tbsp Butter (divided)
  • 1 Tbsp. minced Garlic
  • 24 oz. large Shrimp peeled, tail-off, deveined
  • 1 cup chopped Onion
  • 8 oz. sliced Mushrooms
  • 2 tbsp all-purpose flour
  • 1 1/3 cup 2% milk
  • 1 tsp. Salt
  • 1 tsp. Italian Seasoning
  • 6 oz. shredded Sharp Cheddar Cheese divided
  • 3 cups Baby Spinach
  • 2 cups cooked Brown Rice
  • 1 cup cooked Quinoa
Instructions
  1. Pre-heat oven to 325F.
  2. Add 1 tbsp butter to 10” deep skillet or Dutch oven. Melt, cook shrimp over medium-high heat for just 2 to 3 minutes until barely pink (don’t over cook).
  3. Remove shrimp, set aside in bowl. Keep shrimp juices in pan, add 1 tbsp butter, onions, and mushrooms and saute for 2-3 more min until tender.
  4. Add last 1 tbsp. butter,to mushrooms, melt and sprinkle flour over. Stir around for 30 sec, pour in milk in a slow steady stream while stirring to incorporate smooth with mushroom mixture. Let bubble for 1 minute until milk hot, then stir in 4-oz. of cheese, salt, seasoning, stir until melted.

  5. Remove from heat, stir in baby spinach, cooked rice and quinoa, and the shrimp. Sprinkle remaining cheese on top and bake for 15 minutes until heated through, sauce bubbling, cheese melted.

  6. If needed, you can make up to the baking step and then keep covered in the fridge until ready. Then cook as directed adding about 5 to 7 more minutes to the baking time, bringing it to 20 to 22 minutes baking.

Recipe Notes

Mushroom Pizza Stuffed Zucchini Boats

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Make waves with these delicious, nutritious Mushroom Pizza Stuffed Zucchini Boats. Easy, cheesy and a smart way to optimize zucchini season!

Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini will remind you of a mushroom pizza - -but without the crust, so lower calorie, lower carb and gluten-free. A great way to use up a bumper crop of squash!

Even if you don’t grow your own zucchini (I don’t, but my neighbors do, lol) this green squash is a great way to add extra fiber, vitamins, minerals, and volume to your meals. Exceptionally versatile if you are gluten-free or a lower carb kinda person, plus it seems to be a perennial in the produce department and inexpensive, to boot!

Check out this short video tutorial!

If air-frying, you only need 15 minutes, prep to plate, for this cheesy stuffed zucchini recipe. Takes a little longer in regular oven, but still not time-consuming, especially if you give zucchini boats a 1 minute microwave “par cook” before stuffing and baking.

Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini boats will remind you of a mushroom pizza - -but without the crust, so lower calorie, lower carb and gluten-free. A great way to use up a bumper crop of squash!

I love easy recipes that pack a nice punch of protein. These mushroom pizza zucchini boats help you meet your protein goals on nights when you are going no-meat or just don’t have the time to prepare beef, chicken or pork. It’s a blend of cottage cheese and mozzarella cheese for the protein win!

A serving (of TWO halves) has 25g protein, 20g net carb, 12g fat and 293 calories. This is A LOT of food that will ya up! Alternatively, you can just serve one piece as a scrumptious side dish!

Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini boats will remind you of a mushroom pizza - -but without the crust, so lower calorie, lower carb and gluten-free. A great way to use up a bumper crop of squash!
Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini boats will remind you of a mushroom pizza - -but without the crust, so lower calorie, lower carb and gluten-free. A great way to use up a bumper crop of squash!
5 from 5 votes
Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini boats will remind you of a mushroom pizza - -but without the crust, so lower calorie, lower carb and gluten-free. A great way to use up a bumper crop of squash!
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Mushroom Pizza Stuffed Zucchini Boats
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini will remind you of a mushroom pizza – -but without the crust, so lower calorie, lower carb and gluten-free.

Course: dinner, side
Cuisine: Italian
Keyword: gluten free, low carb, pizza, zucchini
Servings: 1 serving (or serves 2 as a side)
Calories: 293 kcal
Ingredients
  • 1 approximate 10- to 12-ounce zucchini ends cut off and sliced lengthwise
  • 1/3 cup bottle marinara or tomato-based pasta sauce divided
  • ¼ cup 2% cottage cheese
  • ¼ cup shredded mozzarella cheese
  • ½ teaspoon garlic salt
  • ½ teaspoon Italian seasoning
  • 2 to 3 white mushrooms sliced
  • 2 tablespoons Parmesan cheese
  • Optional fresh herbs
Instructions
  1. Preheat air fryer to 390F degrees (or oven to 375F)
  2. Cut ends off zucchini and slice lengthwise. Use small spoon to scoop out seeds and some flesh in center, leaving about 1/3” of flesh around outside so that it keeps shape during cooking.
  3. Place zucchini halves on microwave safe plate and “par” cook for 60 seconds in microwave on high.
  4. Transfer lightly cooked zucchini halves to air fryer tray.
  5. Spread the inside of each zucchini with 1 tablespoon sauce.
  6. In small bowl, mix together cottage cheese, mozzarella cheese, garlic salt and Italian seasoning.
  7. Spoon cheese mixture into zucchini halves, pat down with spoon.
  8. Add just few little dollops of sauce to top, if desired.
  9. Arrange sliced mushrooms on top.
  10. Sprinkle with parmesan cheese.
  11. Air fry for 6 to 8 minutes (or oven for 15 to 20 minutes) until cheese lightly browning and hot and zucchini softened (but not soggy)
  12. Sprinkle with chopped Italian herbs and serve with additional warmed sauce, if desired.
Recipe Notes

Rustic Mushroom Bacon Blue Cheese Tart with Garlic-Thyme Pastry “Leaves”

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This post is sponsored by Wick’s Pies.

Autumn is here, the cozy yet bold flavors are dropping faster than the leaves from a tree! Like this Rustic Mushroom Bacon Blue Tart (with Garlic-Thyme Pastry “Leaves”), an autumn-inspired, delightfully delicious meal that comes together conveniently thanks to frozen pie crusts from Wick’s Pies.

So bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!

Eating pie for dinner is where it’s at! This is one of the best savory tarts I have ever made and is brimming with mushrooms, leeks, bacon and fresh herbs on a bold layer of creamy blue cheese.

Oh, and the crust! Let’s talk about the crust! Delicate, tender, flakey yet oh-so convenient! It’s a frozen pie crust from Wick’s Pies. I am NOT a pastry chef, and having the time and skill to make a pie crust worthy to envelope all the delicious ingredients in this mushroom tart stresses me out!

A glimpse at how easy this “use a froze pie crust” recipe actually is!

Using a frozen (and thawed) 8” Raw Circle of rolled out dough from Wick’s Pie, make my life so much easier – and I can spend my culinary talents focusing on the fillings and overall flavor of my tart rather than worrying about a dry, soggy, or otherwise lackluster crust.

So bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!
Fold up the sides, easy-peasy – you can’t make a mistake!

Also, I making a “rustic” tart, NOT in a pie pan with fancy lattice work, pinching or braiding also makes easy savory tart recipe a winner. Just put fillings in the middle, leaving about a 1-inch border, and then fold up the edges to secure. This mushroom pie CAN’T be messed up and any imperfections in executing the crust “fold up” just adds to the rustic, country charm.

So bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!

Because I’m so addicted to this delicious, tender convenience pie crust, I decided to use a leaf-shaped cookie cutter to make extra savory pie-crust pastries. You can NEVER have too much crust, am I right?! I simply sprinkled these pie dough cut outs with garlic salt and pressed in a bit of fresh thyme decoratively. Feeling so fancy serving this casual yet pretty darnclassy meal to my mom and dad this weekend!

So bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!
Use a cookie cutter to punch out your favorite shape and sprinkle with garlic salt!

Mushroom Tart Pro Tips:

After sautéing mushrooms, slightly tilt pan to pool up excess liquid and mop off with a paper towel. This will prevent the crust from getting soggy.

Don’t skip the egg wash step in the recipe, this helps the crust turn a beautiful golden brown with a nice gloss.

If you are not a blue cheese fan, you can substitute another type of cheese (maybe crumbled Feta or even grated sharp white cheddar) instead.

I like to use a vented pizza pan, I think it keeps the crust crispier and flaker.

Check out Wick’s Pies wholesaler page for the source of the 8” Raw Circles used in my recipe . . . or you can also order whole pies of the dessert type to be delivered to your door– what a fabulous way to minimize upcoming holiday entertaining stress!

  1. Website: https://www.wickspies.com/
  2. Facebook: https://www.facebook.com/WicksPies
  3. Instagram: https://www.instagram.com/wickspies/
  4. Twitter: https://twitter.com/WicksPies

Learn more about Wicks Pies!

o bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!
Pin this for later!
5 from 3 votes
o bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!
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Rustic Mushroom Bacon Blue Cheese Tart with Garlic-Thyme Pastry “Leaves”
Prep Time
10 mins
Cook Time
36 mins
Total Time
35 mins
 

So bold and beautiful, filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner — or as an appetizer for your fall-season party!

Course: Appetizer, brunch, dinner
Cuisine: American, country, French
Keyword: bacon, blue cheese, mushroom, pie crust, tart
Servings: 4 servings
Ingredients
  • 4- ounce bacon
  • 10 ounces mushrooms of choice I used Cremini and White Button
  • 1 cup sliced leeks whites and light greens
  • 1/4 teaspoon black pepper
  • ¼ teaspoon sea salt
  • 4 ounces cream cheese softened
  • 2 ounces blue cheese crumbled
  • 1 teaspoon fresh thyme leaves plus extra for garnish and crust “leaves”
  • 1 whisked egg for wash
  • ½ teaspoon garlic salt
  • 2 frozen Wick’s Pie crusts, thawed 1 for tart, 1 for extra crust “leaves” (optional
Instructions
  1. Heat 12-inch stainless steel skillet over medium-high and cook bacon for several minutes each side, until browning and crispy. Remove to paper towel-lined plate to drain, reserving about 1 tablespoon bacon fat in pan (discarding the rest).
  2. Add sliced leeks to pan, and sauté for 2 minutes and then add mushrooms and continue to cook for a 4 to 5 more minutes until softened and liquid released. Season with salt and pepper. Remove from heat and slightly tilt pan to pool up any remaining mushroom liquid and carefully pour off or sop up with paper towel. This will help prevent tart from getting soggy.
  3. Preheat oven to 400F.
  4. Allow mushroom mixture to cool for a few minutes. Meanwhile, make cheese filling by coarsely mashing together 2 ounces of crumbled blue cheese with 4 ounces cream cheese.

  5. Place thawed Wick’s Pie crust on a baking sheet (I prefer a vented pizza pan), coated with non-stick spray.

  6. Using spatula, spread on cheese mixture eaving a 1” border. Next pile on mushroom mixture over cheese and lightly pat down.

  7. Fold up edges of pie crust “rustically,” pinching excesses in the folds together as needed. Brush exposed edges of pie crust with egg wash.
  8. Top with crumbled bacon.

  9. Bake at 400F for 25 minutes or until crust golden and cheese bubbling.

  10. Once you stick tart in oven, start preparing the optional garlic-thyme “leaves” which will bake in the same oven as the tart for the last 5 to 6 minutes of baking.

  11. Spread thawed Wick’s crust on a baking sheet and sprinkle with garlic salt. Use leaf shaped cookie cutter (or other cutter design of choice) to make impressions that cut through – slightly wiggle the cut crust from them, but leave on the pan to cook as “extra” snacking material for later! Press on some of the fresh thyme into to dough decoratively. Bake at 400F for 5 to 6 minutes or until golden. Remove to cool on pan for 5 minutes before handling.
  12. Serve garlic-thyme leaves alongside the tart, if desired (making the leaves is an optional step).

Microwave Mushroom Risotto for One

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Flying solo on dinner plans? Stay home and cook up a comforting, delicious serving Mushroom Risotto for One that is well worthy enough to make any restaurant menu.

In less than 10 minutes, whip up creamy, velvety Mushroom Risotto in the microwave (in a mug)! Delicious, restaurant-worthy, easy and perfectly portioned for dinner for one!

Maybe you’ve made risotto before and are like, “No, way . . .that’s going to take too long and/or I don’t have the patience.” However, unlike traditional risotto that takes 20 minutes of constant stirring and devoted attention (a real PITA) to produce, this easy-make risotto cooks up in the MICROWAVE in less than 10 minutes.

Check out how easy it is to make risotto in the microwave!

Plus, since it is a single-serve mushroom risotto recipe, you have automatic portion control that will keep you from eating an entire pot full. It’s so creamy and velvety and mushroom-y, you are going to love this under 10-minute risotto recipe.

In less than 10 minutes, whip up creamy, velvety Mushroom Risotto in the microwave (in a mug)! Delicious, restaurant-worthy, easy and perfectly portioned for dinner for one!

The recipe uses all of the traditional risotto ingredients including Arborio rice, which (consider this your warning) you should NOT swap out for another type of rice. Arborio a medium-grained rice that is that textbook standard for producing the right starchy, creamy texture of this beloved rice comfort dish. Also of course, butter, Parmesan cheese, and mushrooms! I think Baby Bella (aka Cremini) mushrooms work great, but those simple white button mushrooms will do just fine too!

In less than 10 minutes, whip up creamy, velvety Mushroom Risotto in the microwave (in a mug)! Delicious, restaurant-worthy, easy and perfectly portioned for dinner for one!
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Serving: 300 cal, 13g fat, 27g carb, 6g protein). I used a vegetable-based culinary concentrate from Zoup to whip up the broth, so convenient and rich-tasting, there was no point in opening a big carton of broth for just ½ cup. 

Pro Tip: Use a really big mug, about 20 – 24 ounces (or bigger). This will at first appear too big when you see the small amount of rice in it, but the large size is mandatory to prevent any messy over-boiling. If you’d like a large yield microwave risotto dish, check out my recipe for Microwave Risotto with Lemon & Asparagus which serves four

Lemon Asparagus Risotto in microwave

Note: This post contains affiliate links. I may earn a small commission from purchases, however price to you remains the same. Proceeds help offset operating costs for The Fit Fork – thank you!

In less than 10 minutes, whip up creamy, velvety Mushroom Risotto in the microwave (in a mug)! Delicious, restaurant-worthy, easy and perfectly portioned for dinner for one!
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Mushroom Risotto for One (in a Mug, in the Microwave)!
Prep Time
2 mins
Total Time
10 mins
 

In less than 10 minutes, whip up creamy, velvety Mushroom Risotto in the microwave (in a mug)! Delicious, restaurant-worthy, easy and perfectly portioned for dinner for one!

Course: rice, Side Dish
Cuisine: comfort, Italian
Keyword: mushroom, rice, risotto
Servings: 1 serving
Calories: 300 kcal
Ingredients
  • ½ tbsp butter
  • 1 tbsp finely chopped onions
  • ¼ cup of arborio rice no substitutes
  • 1/2 cup of veggie broth
  • 1 tbsp of dry white wine can sub broth or water
  • Pinch garlic powder
  • Pinch ground black pepper
  • 3 tbsp finely chopped mushrooms about 2 white buttons
  • 1 tbsp grated Parmesan cheese
  • Optional garnish: chopped thyme or p
Instructions
  1. Place the butter and onion in oversized 20- to 24-ounce mug. Mug will look “too big” for ingredients, but it will boil up so you need that room. Microwave on HIGH for 90 sec, stopping to stir halfway through.
  2. Add the rice, garlic powder, ground pepper, and broth to butter mixture.
  3. Microwave on 50% power for 2 minutes. Let “rest” for 2 minutes, then at 50% for another two minutes.
  4. Stir in wine and mushrooms. Microwave at 50% for 2 more, let sit 2 minutes. If it is liquid-y or rice still has “crunch” then microwave again at 50%, adding water if getting too dry.
  5. Add cheese and herbs, if desired, and heat another 1 minute at 50% power.
  6. *Because microwave cooking times can vary depending on wattage, if at any time too much liquid is evaporating and rice looking dry, add a tablespoon more of broth/water back in.

Pumpkin Spice French Toast Casserole with Pecan-Oat Crumble

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Pumpkin Spice French Toast Casserole with Pecan-Oat Crumble topping is a scrumptiously seasonal dish for upcoming holiday breakfasts and brunches.

Treat your holiday crowd this delicious pumpkin spice breakfast bake inspired by French toast! A crusty loaf of sourdough soaks up all the goodness and a pecan-oat streusel like topping adds extra yum and then some! Make it ahead, stick in fridge overnight and bake in the morning for brunch

Throw it together the night before you plan to serve and keep this make-ahead breakfast casserole in the fridge until ready to bake and serve. This takes so much stress out of a busy morning when hosting guests or just otherwise have a lot on your proverbial plate.

Pumpkin spice everything is LIFE this time of year, and using a pumpkin pie spice blend and already pureed pumpkin from a can minimizes the steps and adds convenience to putting together a holiday brunch recipes. A Wildgrain subscription box is another way to simplify and add convenience to your holiday entertaining and recipe plans.

Artisan bread, pastas and pastries in the the Wildgrain subscription box, save $10 with code THEFITFORK at http://bit.ly/Wildgrain

 Wildgrain is a delicious bread subscription box that also delivers artisanal pastas, pastries all kinds of breads (made with clean, nutritious ingredients) to your door that are frozen and ready to prepare in a flash – no more than 25 minutes from freezer door opening to your mouth opening for the first bite! I love to cook, but baking from scratch is a whole ‘nutha skill set and patience level, so I’m happy to let Wildgrain come to my rescue this holiday season when there is already more than enough “to-dos” on my list!

Save $10 on artisan bread, pastas and pastries Use code: THEFITFORK http://bit.ly/Wildgrain

For this pumpkin breakfast casserole, I used the plain sourdough loaf in my box. Wildgrain bakers start with wild yeast to made the sourdough starter which takes days from start to finish and provides nutrients such as fiber-rich bran, proteins, probiotics, and vitamin-rich germ. The exterior of this loaf bakes up fabulously crusty and audibly crunchy while the interior is soft and tender with that old-school sourdough zip. So good! 

When making a French toast casserole, it typically usually turns out best with bread a tad on the stale side so that it better soaks up the milk-egg mixture like a sponge.

With a fresh-baked loaf, the easy work around is to cut up in bite-sized cubes and leave on the counter uncovered for a couple hours.

Check out the No-Cook Tomato Artichoke Pasta made using one of Wildgrain’s hand-cut pastas! This was a quick and simple summer-inspired dish I created but would also be great for the holiday season, to bring to a party or serve at home on one of those busy nights when everything’s happening at once.

Treat your holiday crowd this delicious pumpkin spice breakfast bake inspired by French toast! A crusty loaf of sourdough soaks up all the goodness and a pecan-oat streusel like topping adds extra yum and then some! Make it ahead, stick in fridge overnight and bake in the morning for brunch
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Let me know what you think about this pumpkin spice breakfast casserole and don’t forget to check out Wilgrain. Use code THEFITFORK to save $10 on your first box (AND, if you sign up now, they will treat you to a free 4-pack of croissants with each and every box you have delivered for life – and these croissants ARE AMAZING, we were fighting over the last one at my house!!!)

5 from 3 votes
Treat your holiday crowd this delicious pumpkin spice breakfast bake inspired by French toast! A crusty loaf of sourdough soaks up all the goodness and a pecan-oat streusel like topping adds extra yum and then some! Make it ahead, stick in fridge overnight and bake in the morning for brunch
Print
Pumpkin Spice French Toast Casserole with Pecan-Oat Crumble Topping
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Treatyour holiday crowd this delicious pumpkin spice breakfast bake inspired byFrench toast! A crusty loaf of sourdough soaks up all the goodness and apecan-oat streusel like topping adds extra yum and then some! Make it ahead,stick in fridge overnight and bake in the morning for brunch

Course: Breakfast, brunch
Keyword: entertaining, fall, holiday, make ahead
Servings: 8 servings
Ingredients
  • 1 16- ounce loaf sourdough bread I used plain sourdough loaf from Wilgrain
  • 6 large eggs
  • 2 1/4 cups whole milk
  • 2 teaspoons pure vanilla
  • 1 cup pumpkin puree from can
  • 3/4 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
CRUMB TOPPING
  • 1/3 cup packed light brown sugar
  • 1/3 cup rolled oats
  • 1/2 teaspoon pumpkin pie spice
  • 6 tablespoons butter cold
  • 3/4 cup roughly chopped pecans*
  • Optional topping ideas: maple syrup caramel sauce, or powdered sugar drizzle
Instructions
  1. Cut or tear loaf into approximate 1” cubes. Stale bread soaks up the egg mixture better, so if loaf is fresh-baked, let the bread cubes sit on counter uncovered for a few hours.
  2. Spray a 10”-diameter oven-proof skillet or 9”×13” inch baking dish with nonstick cooking spray.
  3. Add bread cubes to skillet or dish.
  4. In large bowl, whisk eggs, milk, vanilla, pumpkin, brown sugar, and pumpkin pie spice together. Pour mixture evenly over bread.
  5. Cover skillet and chill in fridge for 2 hours or more (even overnight) so that bread absorbs as much of the egg-pumpkin mixture as possible.
  6. Prepare topping by tossing brown sugar, oats, and pumpkin pie spice. Cut cold butter in little cubes and, using a fork or pastry cutter, mash around until mixture is coarsely combined and crumbly. Do not add topping until ready to bake (also keep in fridge until ready).
  7. Preheat oven to 350°F.
  8. Sprinkle pecan-oat crumb topping evenly over casserole and bake uncovered for 20 minutes. Then, cover skillet with aluminum foil and bake for an additional 25 minutes or until center appears set. Total bake time is about 45 minutes.
  9. Remove from oven and let cool for 5 minutes. If desired, drizzle with a sauce such as maple syrup, caramel sauce, or a simple powdered sugar-milk drizzle.