Bloomsbury Baked Pumpkin French Toast


a white ramekin with hot baked pumpkin fresh milk accompanied by a glass of milk.

4 cups day-old bread (use whatever you have:  biscuits, croissants, muffins, load bread)

3 large eggs

2 cups milk

1/2 cup pureed pumpkin (yes, canned is perfect)

1 1/2 TBS pumpkin spice

1/2 teaspoon nutmeg

1 teaspoon vanilla

3/4 cup brown sugar

butter

This is the great part…mix all your ingredients the night before.  It needs to sit at least 8 hours in the frig.  In one large bowl, tear apart all of your bread.  In a second bowl, mix together eggs, milk, pumpkin,vanilla, brown sugar and spices.  Pour the wet mixture over the bread.  Mix well and be sure there is enough liquid to soak all of the bread.  (Sometimes things happen:  if not well soaked, mix one more egg with 1/2 cup milk and add to mix).  Cover, chill overnight.

I prefer to make mine in individual ramekins.  But, a 9×11 baking dish is also perfect.  Butter your dish.  When ready to cook, remove from refrigerator and preheat oven to 385 degrees. Place toast in prepared dish(s) and dot the top with butter.  Bake for 30-35 minutes.  Serve hot with hot maple syrup (the good syrup). 

             The History:

This wonderful crowd pleaser dish is so easy to make and very adaptable; it can be halved or doubled. If your family loves nuts, just add ½ cup pecan pieces to the mix or cook them in the syrup. If your family does not favor syrup, just top the toast with fresh whipping cream or powdered sugar. At Bloomsbury Inn, we try to alternate our savory and sweet breakfasts. Katherine has an uncanny ability to “feel” when food is right. She edited several time-consuming and difficult dishes to develop this baked French toast. She is continually altering recipes to offer variety. The options to this dish are as wide as your imagination (put fresh fruit in the bottom of your pan and delete pumpkin and pumpkin spice…blueberries are great). Start cooking and enjoy.

3 November 2014

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