Pumpkin-Eggnog French Toast
- 12 slices of Sliced Brioche Loaf
- 1 can (15 ounces) 100% pure pumpkin
- 1/2 cup plus 2 tablespoons unsalted butter, 4 tablespoons softened
- 2 large eggs
- 1 1/3 cups eggnog
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 pinch ground nutmeg
- 1/4 cup plus 2 tablespoons maple syrup
- Powdered sugar for garnish (optional)
DIRECTIONS
STEP 1
In medium bowl, stir 1/4 cup pumpkin and 4 tablespoons softened butter; refrigerate at least 30 minutes. Makes about 1/2 cup.
STEP 2
In wide, shallow dish, whisk eggs, eggnog, cinnamon, vanilla extract, salt, nutmeg and remaining pumpkin. In 3 batches, on griddle or in large skillet, melt 2 tablespoons butter over medium-high heat. Dip bread in egg mixture, turning to coat both sides and place on griddle; cook 6 minutes or until golden brown, turning once.
STEP 3
Serve French toast topped with pumpkin-butter mixture drizzled with syrup and garnished with sugar, if desired.
Enjoy your meal !
