Here’s a scrumptious way to eat pumpkin for breakfast. Takes a bit more prep time than traditional French toast, but it’s soooo worth it.
Ingredients:
12 slices fresh brioche bread
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
Pinch of kosher salt
1 teaspoon vanilla extract
1/2 cup canned pumpkin puree
1/2 cup half-and-half
4 large eggs
2 Tablespoons fresh orange juice
1/2 teaspoon grated fresh orange zest
6 Tablespoons butter
Pure maple syrup and toasted, chopped pecans for serving
Directions:
- In a medium bowl, combine sugar, cinnamon, pumpkin pie spice, and salt with a whisk.
- Whisk in pumpkin, half-and-half, eggs, orange juice, and orange zest.
- Pour mixture into a large baking dish.
- Add bread slices in a single layer. Press gently to soak up mixture.
- Turn over slices and gently press again.
- Cover with plastic wrap and refrigerate 1 hour.
- Heat large skillet over medium low heat.
- Add 2 Tablespoons butter to skillet.
- When butter is sizzling add 4 bread slices to pan, in a single layer.
- Cook until golden brown, 3 to 5 minutes per side.
- Repeat with remaining butter and bread.
- Serve hot with pure maple syrup and sprinkle with toasted pecans.
