Pumpkin Pie French Toast

• Vegetarian

• Produce

  • 1/4 cup Pumpkin puree

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Pumpkin pie spice
  • 1/4 tsp Vanilla

• Bread & Baked Goods

  • 8 slices Bread

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Milk

Found on lovintheoven.com

Ingredients

• 1/4 cup chopped pecans
• 2 tablespoons butter
• 1/4 cup brown sugar
• 1/2 tbsp light corn syrup
• 2 slices cinnamon challah bread, cut into cubes
• 1 egg
• 1 egg yolk
• 1/3 cup plus 2 tbsp half and half
• 1/2 teaspoon vanilla
• pinch salt
• 2 eggs
• 1/4 cup milk
• 1/4 cup pumpkin puree
• 1/4 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 2 tablespoons brown sugar
• 8 slices of bread
• 2 tablespoons butter
• 1 loaf stale bread (I used challah)
• 8 whole eggs
• 2 cups milk
• 1/2 cup heavy whipping cream
• 3/4 cups sugar
• 2 tablespoons vanilla
• 1/2 cup AP flour
• 1/2 cup firmly packed brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 stick cold butter, cubed

Directions

• Cook the pecans, butter, brown sugar, and corn syrup in a small saucepan over medium heat until completely dissolved.
• Divide syrup mixture evenly into two ramekins. Top with the chopped pecans. Set aside.
• In another large bowl, whisk together the egg, egg yolk, half and half, vanilla, and salt until smooth. Fold in the bread cubes.
• Divide the bread mixture evenly on top of the syrup and pecans in both ramekins.
• Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees. Remove plastic wrap and bake the ramekins for 18-20 minutes, until slightly browned.
• Let cool for a couple of minutes before inverting the dish onto a plate.
• Mix all the ingredients together except for the bread and butter in a low flat bowl for easy dipping.
• Melt a little bit of the butter in a pan over medium heat.
• Evenly soak the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minutes per side. Add more butter as needed before grilling your next piece.
• Grease a 9 x 13 inch pan.
• Tear the bread into chunks and place them in the greased pan.
• Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.
• In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
• Preheat the oven to 350 degrees.
• Take your pan with the soaking bread inside and sprinkle crumb mixture on top.
• If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour.
• Serve warm with maple syrup and butter, if desired.

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