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.