Pumpkin French Toast
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.
- 1 loaf whole wheat (or brioche) bread, thickly sliced
- 2 eggs
- 0.75 cup half and half
- 1 tbsp sugar
- 1 tbsp molasses
- 0.5 cup canned pumpkin puree (not pie filling)
- 0.25 tsp each: cinnamon, cardamom, ginger, nutmeg, allspice and cloves
- butter for the skillet
- 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.
- Heat a skillet over medium heat and melt a pat of butter in the pan.
- 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.
- 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.
- Serve hot with butter and maple syrup.