A warm fall pick-me-up
Try this French toast bake and
you’ll be biting into a rich and sweet serving of pumpkin for breakfast or
brunch. Here’s the recipe:
What you will need:
1 (9 x 13 inch) baking pan
Nonstick Cooking Spray
1 wire whisk
Aluminum foil
1 baking spatula
1 medium-sized bowl
1 French baguette, sliced into
roughly ½ inch thick slices
5 whole eggs, beaten
1 ½ cups canned pumpkin
1 tspn vanilla extract
1 tspn ground cinnamon
¾ cup brown sugar
¾ cup evaporated milk
Pinch of salt
Cooking & Directions:
Combine eggs, milk, vanilla extract
in medium-sized bowl. Whisk until mixture is frothy. Next, fold in
pumpkin, salt, sugar, and cinnamon to mixture and blend. Meanwhile,
grease baking pan with nonstick cooking spray. Arrange and build layers
of bread slices in baking pan. Spread and pour all of French toast batter
over layers of bread. Cover pan with aluminum foil and place in the
fridge to soak and season overnight. Preheat oven at 325 degrees the next
morning. Let the dish bake uncovered for 45 minutes to an hour then
remove from oven. Let dish rest for at least 10 to 15 minutes before
serving with maple syrup or honey.
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