Thursday, March 9, 2017

Pumpkin French Toast

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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