Monday, November 28, 2011

Pumpkin French Toast for breakfast at the Parish House Inn, an Ann Arbor/Ypsilanti area bed and breakfast

Guests at the Parish House Inn love this Pumpkin French Toast and it is perfect for the Holiday season as it is assembled the night before and finished cooking in the morning. Serve with bacon or sausage, fresh fruit and coffee and delight your family and friends. Enjoy!



PUMPKIN FRENCH TOAST

Serves 6



1 loaf (1 pound) unsliced Challah style bread

1/4 cup sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ginger

a pinch of coarse salt

1/2 cup canned pumplin

1/2 cup half-and-half

4 large eggs

2 tablespoons orange flavored liquer or orange juice

1 teaspoon vanilla extract

1/2 teaspoon grated orange rind

6 tablespoons butter for frying

maple syrup to serve



1. Trim ends of bread and cut crosswise into 12 1-inch slices.

2. Combine sugar, cinnamon, ginger and salt in a medium bowl. Whisk in the pumpkin, half-and-half, eggs, liquer, vanilla and orange zest. Pour mixture into a large baking dish.

3. Add bread slices to the pan, turning to coat both sides. Cover pan with plastic wrap and refrigerare overnight.

4. Preheat oven to 250o. Heat 2 large skillets over meduim low heat and add 1 tablespoon butter. When butter is sizzling, add 2 bread slices to each skillet and cook until bread is golden brown, about 2 -3 minutes per side. Transfer the slices to a baking sheet; keep warm in the oven until serving. repeat with remaining butter and bread.

5. Serve with remaining butter and warm maple syrup.


Chris Mason
Innkeeper
Parish House Inn