Thursday, November 20, 2014

Farmhouse Recipe: Overnight Pumpkin French Toast

Pulling a recipe out of the archives to share with you today....

This right here is like eating dessert for breakfast.
It tastes like pumpkin custard.
And it's become the traditional Thanksgiving Breakfast in our family.

Overnight Pumpkin French Toast
(a recipe tweaked from Gooseberry Patch's Autumn in the Country)
1- 15 oz can pumpkin
8 eggs
4 cups milk
1 cup whipping cream
1 1/2 cups sugar
1 1/2 tsp vanilla extract
1 loaf of baggette bread, sliced 1 1/2 inches thick
Garnishes: maple syrup, whipped cream

Place cut bread in lightly greased 13x9 pan. Mix together rest of ingredients and pour the pumpkin mixture over  the bread. Push down bread with a spoon so that the tops of bread is completely covered in the pumpkin mixture. Cover and refrigerate overnight. Bake at 425 degrees for approximately 30 minutes (check around 25 minutes to make sure your bread is not blackening).
Garnish with maple syrup and/or whipped cream.

I suggest a strong cup of coffee to accompany this.... we also like to add a side of fresh fruit to cut down on the sugary sweetness and sorta even out the meal....

Do you have a traditional breakfast for Thanksgiving?
If so, please share!


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