French Toast: Pumpkin-Spiced
Source: Appleton Post Crescent
Perfect in Fall
Ingredients
- 3 eggs
- 3/4 c. heavy cream
- 1/2 c. pumpkin puree (freeze the rest for another use)
- 1/2 t. vanilla extract
- 2 Tbls. white sugar
- 1 t. cinnamon
- 1/2 t. nutmeg
- 1/2 t. ground ginger
- 1/4 t. ground allspice
- loaf of French, Italian, Brioche or other dense bread
- butter, for cooking
- maple or breakfast syrup (we like Log Cabin)
Instructions
In a medium bowl, beat the eggs.
Whisk in the cream and pumpkin puree; then the vanilla, sugar, cinnamon, nutmeg, ginger and allspice.
Pour batter into a wide shallow baking dish.
Soak the bread slices in the egg mixture on both sides, 1-2 minutes.
Heat an electric skillet (or large heavy bottomed skillet and do in batches) over medium heat, until hot. Melt butter, then add bread slices.
Fry on each side until the bread is crisp and golden brown and the inside of the bread is cooked through, 3-4 minutes per slice.
Remove the toast slices on a baking sheet and hold in a warm oven until all slices have been toasted.
Serve with breakfast or maple syrup.
NOTE: The original recipe called for 8 (1-inch thick) slices of challah or brioche bread, which is only made seasonally.