All the fall vibes...pumpkin, maple, and spice, oh my!
Pumpkin purée worked into the custard is what gives this french toast its intense color and pumpkin-packed flavor. A dash of cinnamon with some nutmeg and cloves seals the deal. Cutting the bread into sticks is a fun twist, making this a utensil-free, dunkable dish. Use any bread you like with this recipe (challah or brioche is ideal), including my Pumpkin Challah for some double-duty pumpkin action.
Equipment: cutting board; bread knife; large mixing bowl; wet measuring cups; measuring spoons; whisk; fork; rimmed sheet pan or casserole; nonstick sauté pan or griddle; spatula or tongs
Ingredients:
1 loaf bread, cut in 1-inch slices, then into 1-inch sticks
5 eggs
½ cup pumpkin purée 1/3 cup half and half
1 teaspoon vanilla extract
1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1/8 teaspoon ground cloves
4 tablespoons butter
1. In a large mixing bowl, combine the eggs, pumpkin purée half and half, vanilla, and spices.
2. Soak the bread sticks, one by one, in the egg mixture, stabbing them several times with a fork to help the bread moisten. Turn each slice in the egg mixture to coat well and transfer to a sheet pan or casserole.
3. Once all the bread has been coated in the egg mixture, place a tablespoon of butter in a large nonstick sauté pan or griddle and heat over medium heat. Once the butter begins to foam, add a few bread sticks to the pan and cook for 1 minute per side, or until the bottom of the bread is golden brown, turning a total of four times. Repeat this process until all the sticks are cooked.
ILOC tip: It is nearly impossible to keep the first French toast stick as warm as the last while you’re cooking. Before you begin preparing the recipe, preheat the oven to 250°F. As the French toast sticks come out of the sauté pan, place them on a sheet pan and hold warm in the oven until the last piece is done.Then serve everyone at once.
4. Serve immediately with maple syrup.
Makes 4-6 servings.
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