Pumpkin Eating Season Is here!

I thought I’d share a yummy recipe for Baked Pull-Apart Pumpkin French Toast. Even writing the same makes me crave some. This is from a site called Simple Bites (http://www.simplebites.net) and part of the appeal is how lusciously Aimee describes her creations. Of course, I think that a Cinnamon Orange or Pumpkin Patch candle would complement this perfectly! Surprise your family this weekend and welcome the Official Pumpkin Eating Season with this breakfast treat.

Baked Pull-Apart Pumpkin French Toast. Yield: 4 to 6 servings

Ingredients

1 loaf hearty whole wheat bread, sliced

3 large eggs

1 cup milk or cream

3/4 cup pumpkin puree

1/4 cup salted butter, melted

2 Tablespoons molasses

2 teaspoons pumpkin spice blend

1/4 cup brown sugar

Instructions

The night before…
In a medium mixing bowl, whisk together eggs, milk, pumpkin puree, 2 Tablespoons melted butter, molasses and 1 teaspoon pumpkin spice blend.  Dip each slice of bread into the mixture to coat well, then place, one layer thick, on a 13×17 baking sheet. Drizzle any remaining pumpkin mixture on top of the bread.  Place plastic wrap over the soaking bread slices and refrigerate for 8 hours or overnight.

In the morning…
Preheat the oven to 350°F. Generously butter an 8 x 11 baking dish. Mix together brown sugar with remaining teaspoon of spice blend. Remove plastic wrap from the soaked bread and brush tops lightly with remaining 2 Tablespoons of melted butter. Sprinkle French toast tops all over with cinnamon sugar mixture.  Starting with the smaller pieces, arrange the slices of bread in the buttered baking dish, propping them up on top of each other until the pan is full. Place on the middle shelf of the oven and bake for 35-40 minutes until the tops are crispy. Serve at once with Molasses-Cinnamon Syrup or pure maple syrup, and whipped cream.

Categories: Featured
Tags: candles, recipe, thanksgiving