Pumpkin French Toast

Recipe by The View From the Great Island

Great French toast begins with great bread. Don’t use the pre-sliced stuff, get yourself some good bakery bread. I used whole wheat, but so many types work well. Brioche is a classic.

Ingredients

• 1 loaf whole wheat (or brioche) bread, thickly sliced
• 2 eggs
• ¾ cup half and half
• 1 tbsp sugar
• 1 tbsp molasses
• ½ cup canned pumpkin puree (not pie filling)
• ¼ tsp each: cinnamon, cardamom, ginger, nutmeg, allspice and cloves
• butter for the skillet

Method

1. Whisk the eggs, half and half, molasses, pumpkin, and spices together in a wide shallow bowl. A pie plate works well. Make sure the eggs are completely broken up and combined well.
2. Heat a skillet over medium heat and melt a pat of butter in the pan.
3. Soak the bread, one at a time, in the pumpkin batter. Each side should soak for about 30 seconds to a minute. Let any excess drip off before adding to the hot skillet. You should hear a gentle sizzle when the bread hits the pan.
4. Let cook until browned on each side. If your bread is very thick, you may want to lower the heat so the insides can cook without excess browning.
5. Serve hot with butter and maple syrup.

View the recipe instructions at The View From the Great Island