PUMPKIN BREAD FRENCH TOAST
Steps:
- In a skillet over medium heat, place a small amount of butter or oil. Once butter is completely melted or oil is hot, working in batches, dunk Pumpkin Bread in French Toast Egg Custard, completely submerging the bread. Place bread a few pieces at a time in the skillet and cook until the bottom is golden brown, about 5 minutes. With a spatula, flip the bread and cook the other side. The bread is done when both sides are browned and the egg custard is cooked completely through. Repeat until all bread is cooked, adding more butter to skillet as needed.
- Put toast on a plate. Spread Sweet Cream Cheese on the top side of bread. Stack 2 pieces with cream cheese on top of each other, making sure to balance, making 6 servings. Sprinkle powdered sugar over the toast and serving plates or platter. Drizzle Allspice Dulce De Leche over the top of the toast. Top each stack with a candy pumpkin.
- Preheat the oven to 350 degrees F.
- In a bowl, combine all the dry ingredients (flour, sugar, baking soda, baking powder, salt, nutmeg, cloves and cinnamon). In the bowl of a stand mixer fitted with the paddle attachment, combine the wet ingredients (eggs, pumpkin, oil and water). Turn mixer on low and mix wet ingredients. While mixer is on, slowly add dry ingredients until incorporated. Mix on medium speed for 2 minutes. Turn off mixer.
- Grease a half sheet pan (18-x-13 inches) and top with greased side extenders.
- Pour in the pumpkin batter, making sure to spread evenly across pan. Lift the pan up and down, tapping it on the counter to remove air pockets and level the mixture.
- Bake for about 20 minutes with a low fan (convection). The bread is finished when a toothpick inserted in the middle comes out clean, or the bread springs back when lightly pressed. Cool bread.
- Remove sheet pan side extenders. Cut bread into 4-inch squares with a large knife or square cookie cutter.
- Combine eggs, cream, vanilla and cinnamon in a medium bowl and mix with a whisk. Refrigerate if not using right away.
- In a stand mixer fitted with the whisk attachment, mix cream cheese and butter on low speed. While still on low speed, add powdered sugar until completely combined. Add vanilla extract.
- Turn off mixer and scrape down the sides of the bowl, making sure all ingredients are in the center of the bowl. Turn on mixer again and mix until all ingredients are incorporated. Refrigerate until needed.
- Combine cream, sugar, baking soda and allspice in a medium saucepan. Place over medium heat and cook, stirring continuously, until the mixture is thick enough that you can see the bottom of the pan when stirred, about 1 hour. If the mixture boils over, turn down the heat and continue to mix.
- Remove from the heat and let cool. The sauce should be thick enough when cool to hold its shape.
CREME BRULEE FRENCH TOAST
Very rich French toast - can be made ahead of time.
Provided by SANDIPANTS
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
- Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
- Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 58.7 g, Cholesterol 218.1 mg, Fat 26.9 g, Fiber 0.6 g, Protein 10.2 g, SaturatedFat 15.5 g, Sodium 359.2 mg, Sugar 38.9 g
PUMPKIN FRENCH TOAST BAKE
A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings.
Provided by cinderblock
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
- Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
- Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
- Bake in preheated oven until golden brown on top, 30 to 40 minutes.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 46.2 g, Cholesterol 189.8 mg, Fat 8.5 g, Fiber 3.4 g, Protein 11.5 g, SaturatedFat 3 g, Sodium 598.1 mg, Sugar 15.2 g
BAKED PUMPKIN BRULEE FRENCH TOAST
This makes a delicious breakfast/brunch treat. Be sure to use canned pumpkin puree, not fresh, because even if pureed, fresh pumpkin can sometimes still have fibrous pulp. Note that cooking time also includes sitting and cooling time.
Provided by TasteTester
Categories Breads
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 10-inch springform pan. Wrap outside with foil. Warm milk, cream and vanilla in pan on medium. Remove from heat. Let sit 20 minutes. Pour into bowl. Heat oven to 325 degrees F. Whisk eggs and yolks. Whisk in sugar. Slowly stir into cooled milk mixture. Stir in pumpkin, ginger and salt.
- Dunk bread into custard. Arrange slices in pan, overlapping layers. Slowly pour remainder of mixture into pan. Let sit 30 minutes.
- Place pan inside roasting pan. Fill pan with hot tap water until it reaches about halfway up sides. Bake 90 minutes. During last 10-15 minutes top with 1/4 cup brown sugar, return to oven and raise temperature to 400 degrees F. After 10-15 minutes remove from oven and let cool for 20 minutes. Remove from pan. Garnish with whipped cream.
Nutrition Facts : Calories 603.7, Fat 23.8, SaturatedFat 11.4, Cholesterol 300.4, Sodium 594.7, Carbohydrate 81.2, Fiber 2.6, Sugar 28.3, Protein 17
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