Leftovers for Breakfast

This recipe is from my midwife as printed in Whole Family Recipes For the Childbearing Year & Beyond.  It makes good use of savory Fall dinner leftovers and makes for a yummy breakfast.  A few of my kids called it pie, one called it cake but really it is a rice pudding.  

Here is the original recipe and then I will make note of what changes I made.

Pumpkin Pie Rice Pudding

3 eggs

2 cups milk

1 tsp sea salt

1 tsp cinnamon

1/2 tsp pumpkin pie spice

1/4 tsp nutmeg

1/4 cup maple syrup or honey

2 cups leftover baked squash or yams (be sure these were not peppered)

1-2 leftover cooked rice

Preheat oven to 400 degrees.  Whip the eggs then the milk and add everything but the rice.  Fold in the rice and pour into a buttered 9x9 casserole dish.  Bake for 40-50 minutes.

Here is a good action shot of Henry going after it.  The most exciting news this week is Henry is back on eggs!  We tested him with our very own chicken eggs and there was no reaction.  Maybe because they are fresh, maybe it's the organic soy-free grain or maybe it's all the sunshine and love our chickens get.  I am so excited to add new menu items to our family meals!

I basically followed the recipe doubling it.  I used half sweet potatoes and half kabocha squash and instead of rice used up some leftover buckwheat porridge.  I will say it was a bit too salty since I used salted butter on both the sweet potatoes and squash the night before, I may half (or even omit) the salt next time.  Some of the kids liked it hot and others liked it better once it was chilled but one thing they all requested was whip cream on top, next time.  And yes this is a recipe we'll continue making throughout the chilly months to come.