Made this totally last minute this morning, looking for something to do with Gluten Free pumpkin bread that didn't turn out quite right. Used the little leftover cream cheese I had, rice milk (maybe 1/2 cup?), and a few TBSP butter, added a dash of vanilla, three eggs, and then used one small loaf pan worth of pumpkin bread broken up. Didn't have time to let it sit, just baked it about 45 m at 375. Turned out great! And because we used the pumpkin bread, it didn't even need syrup or any extra sweetener. Can't wait to try this the way it's written! :)

Reviewed On: Oct. 27, 2009