Tuesday, February 23, 2010

Terrific Tuesdays: You don't have to wait for the fall to enjoy this!

Did you love last weeks Apricot-Stuffed french toast recipe? You did? Well, well, well, you are in for another treat.

Pumpkin French Toast!
serves 6

  • 1 loaf (1 lb.) unsliced brioche-style bread
  • 1/4 cup sugar
  • 1/4 tsp ground cinnamon
  • pinch coarse salt
  • 1/2 cup canned pumpkin puree
  • 1/2 cup half-and-half
  • 4 large eggs
  • 1 tsp grated fresh ginger
  • 1 tsp vanilla extract
  • 1/2 tsp grated orange zest
  • 6 tbsp unsalted butter
  • Pure maple syrup
  • 2 tbsp orange flavored liqueur or orange juice
  1. Trim ends of bread; cut crosswise into 12 (1 inch-thick) slices. Combine sugar, cinnamon and salt in a medium bowl. Whisk in pumpkin, half-and-half, eggs, liqueur, ginger, vanilla and orange zest. Pour mixture into a large pan. Add bread slices to pan; turn slices over. Cover pan with GLAD Press 'n Seal Wrap and refrigerate overnight.
  2. Preheat oven to 250 degrees F. Heat two large skillets over medium-low heat. Add 1 tablespoons butter to each skillet. When butter is sizzling, add 2 bread slices to each skillet. Cook until bread is golden brown, 2 to 3 minutes on each side. Transfer slices to a cookie sheet; keep warm in oven . Repeat with remaining butter and bread. Serve with maple syrup.

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