Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Breakfast, Brunch, Christmas, Comfort Food, Fall, Halloween, Kid Friendly, Kid's Corner, Main Courses, Thanksgiving, Vegetarian, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: Breakfast, Brunch, Butter, Christmas Breakfast, Cinnamon, Comfort Food, Eggs, Fall, French Toast, Half & Half, Halloween Breakfast, Kid Friendly, Kid's Corner, Main Courses, Maple Syrup, Pumpkin Bread, Pumpkin Bread French Toast, Pure Maple Syrup, Sugar, Syrup, Thanksgiving Breakfast, Vanilla, Vegetarian, Victoria Hart Glavin, Weekend Breakfast, Weekend Fun, Winter Warmth
Pumpkin Bread French Toast
After you’ve made my delicious pumpkin bread and if you have any to spare turn it into French toast. I’ve made it twice this weekend and trust me it’s a fall weekend morning treat.
INGREDIENTS
4 Pieces Pumpkin Bread
4 Eggs
1/4 Cup Half & Half
1 Teaspoon Cinnamon
2 Teaspoons Sugar
1 Teaspoon Vanilla Extract
1/2 Cup Butter
Maple Syrup
In a large size heavy skillet heat 1/2 cup butter over a medium low heat. In a medium size shallow bowl mix together the eggs, half & half, cinnamon, sugar and vanilla. You will want the bowl to be shallow enough to fit all of the bread. Soak the slices of bread for about 2 minutes per piece. The butter should be hot, but not smoking. Place all four pieces into the skillet and turn the heat up to a medium heat. Cook for 5 minutes per side or until golden brown. Be careful not to brown too quickly as you want the inside to have time to cook. Remove from the skillet and transfer to a serving plate or individual plates. Serve with a pat of cold butter and warmed maple syrup. Serves 2
