What do I do with *that*? Nutmeg Grater Edition

Pinot update: Our sweet little doggie is already doing much better! I don't want to jinx it, but he's even walking a bit (with guidance and watchful eyes) on his own. Thank you, everyone. The words of encouragement have been truly treasured.

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Now that we're married, and setting into our blissful domesticity, I'm trying to figure out how to make use of several un-asked-for gadgets that could not be returned. It seems a golden opportunity to explore Halloweeniness in the everyday.

First on our list: the Nutmeg Grater (mine is much more plastic than that in the picture).

Receiving a nutmeg grater is an invitation into the world of truly delicious pumpkin recipes, because it is a perfect compliment to that special gourd that we all cherish -- and let me tell you, from someone who never liked nutmeg, you just can't top fresh nutmeg over the stuff you find on the spice aisle. It smells better, it tastes better, and you end up with a finer texture that all but disappears in your baking.

My first nutmeg grater project is PUMPKIN FRENCH TOAST FOR TWO (or pumpkin toast casserole, because this is really more of a baking experiment). You will need:

• bread (I always use that is in danger of going old before it gets eaten) -- french bread loaves or brioche are the ideal here; enough to line a smallish casserole dish
  
• Canned Pumpkin (1 cup -- not the pie filling stuff)
• 1/2 cup milk
• 1/4 cup cream (or half and half)
• 3 tbl. brown sugar
  
• 1 tsp. vanilla extract
• 1/4 - 1/2 tsp. cinnamon (I only used a 1/4, but then it's not my favorite flavor)
  
• 1 pinch salt
• NUTMEG + your Nutmeg Grater (this is to taste, but I would recommend somewhere between a pinch and 1/2 tsp). Grate it. Smell it. Love it.
  
• 3 large eggs
• Toasted Pecans (optional)

Line your casserole dish bottom with the bread. I leave mine in thick slices, but if you would prefer a more casserole-y experience, you could break it into large pieces.

Mix all the other ingredients (everything but the bread, eggs, and pecans) in a medium or large bowl. The resulting mixture will be a thick liquid.

Fold your eggs into the pumpkin mix until thoroughly combined.

Pour evenly over your toast in the casserole dish.

Place in the fridge overnight.

Bake for 30 minutes at 425^oF. Serve sprinkled with toasted nuts; having real whipped cream and warm maple syrup on the table for your spouse or loved one is bonus points.

This recipe is subtly sweet if you don't use syrup, and it reminds me of what would happen if you tried to balance pumpkin pie and bread pudding in a breakfast meal. Yumminess.

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Did you receive any wedding or Christmas gifts you don't know what do with? Let me know and I'll try to figure something out. creepy.cupcakes@yahoo.com