Tuesday, September 18, 2012

Pumpkin French Toast

One of the great things about baking yesterday’s challah was that today I could have French Toast for breakfastPUMPKIN French Toast.  What a taste treat for the coming fall days.  Spicy and delicious it is certainly unique to all of the other recipes that I’ve tried.  Bake up a loaf of pumpkin challah and give this delicious breakfast dish a try.

Pumpkin French Toast

3 extra-large eggs
3/4 cup whole milk
1 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla extract
2 teaspoons honey
1/4 teaspoon kosher salt
1 large loaf pumpkin challah bread
Unsalted butter
Vegetable oil

To serve:
Pure maple syrup
Sifted confectioners' sugar (optional)

Preheat the oven to 250 degrees F.

In a large shallow bowl, whisk together the eggs, milk, pumpkin pie spice, vanilla, honey, and salt. Slice the challah in ¾” thick slices. Soak as many slices in the egg mixture as possible for 3-5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup and confectioners' sugar.