Recipe from
Glad
Husband-Tested in Alice’s Kitchen
Serves 6
When
you have guests for breakfast, treat them to this really special meal. It’s perfect for the autumn/winter holiday
season. Prepare this dish the night
before and let it chill in the fridge overnight. The next morning, finish up the dish. Serve with fresh fruit and maybe some bacon
or ham or sausage.
¼ cup sugar
¼ teaspoon ground cinnamon
Pinch kosher salt
½ cup canned pumpkin puree (not pumpkin pie filling)
½ cup half-and-half
4 large eggs
2 Tablespoons orange-flavored liqueur or orange juice (I used Triple-Sec.)
1 teaspoon grated fresh ginger
1 teaspoon vanilla extract
½ teaspoon grated orange zest
1 loaf (1 pound) brioche-style bread, sliced 1-inch thick
6 Tablespoon unsalted butter
Pure maple syrup (not
pancake syrup)
Combine the sugar, cinnamon, salt in a medium bowl. Whisk in the pumpkin, half-and-half, eggs,
liqueur, ginger, vanilla and orange zest.
Pour the mixture into a large pan.
Add the bread slices; turn slices over to completely coat each
slice. Cover the pan with plastic
wrap. Refrigerate overnight. Preheat oven to 250F. Heat two large skillets over medium-low
heat. Add 1 Tablespoon butter to each
skillet. When the butter is sizzling,
add 2 bread slices to each skillet. Cook
until the bread is golden brown, 2-3 minutes on each side. Transfer slices to a cookie sheet; keep warm
in the oven. Repeat the steps with the
remaining butter and bread. Serve with
maple syrup. (I personally thought this Pumpkin French Toast tasted wonderful even
without the syrup!)
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