Pumpkin French Toast

by Cate on November 2, 2004

1 loaf (1 lb) unsliced brioche-style bread (I used challah)
1/4 cup sugar
1/4 tsp cinnamon
pinch coarse salt
1/2 cup canned pumpkin
1/2 cup half-and-half
4 large eggs
1 tsp grated fresh ginger (I omitted)
1 tsp vanilla extract
1/2 grated orange zest (I used orange extract instead)
6 T butter
maple syrup
2 T orange-flavored liqueur or OJ

Trim ends of bread. Cut into 12 1-inch-thick slices. Combine sugar, cinnamon and salt in bowl. Whisk in pumpkin, half-and-half, eggs, liqueur, ginger, vanilla and orange zest. Pour mixture into large pan. Add bread slices to pan; turn slices over to coat. Cover and refrigerate overnight. Add 2 T butter to skillet on medium-low heat. When butter is sizzling, add bread slices 2 at a time and cook until bread is golden brown, 2-3 minutes, on each side. Keep warm in oven while finishing all the bread. Add more butter to pan as necessary. Serve with maple syrup.

Be Sociable, Share!

Leave a Comment

CommentLuv badge

Previous post:

Next post: