Friday, December 9, 2011

Pumpkin Overnight French Toast

Brunch is perhaps the best meal of all. You can eat pretty much anything, breakfast, lunch food, dessert. Whatever you want! This bread pudding/overnight French toast is a dessert wearing a breakfast robe, and it is absolutely amazing. Serving it with caramel sauce instead of maple syrup truly takes it to the next level of deliciousness. This is a perfect addition to any holiday brunches you might have planned, or simply for a delicious and easy to throw together weekend treat. Throw it together the night before and let the goodness soak into the bread, then throw it in the oven the following morning and enjoy the deliciousness!


Pumpkin Overnight French Toast:
2 cups of half and half
1 15 oz can of pumpkin
1 cup of light brown sugar
2 eggs
1 tbsp of cinnamon
1 tsp of nutmeg
1/2 tsp of ginger
1/2 tsp of cloves
1/4 tsp of salt
1/2 cup of raisins
1 1/2 large loafs of Challah bread

Caramel Sauce:
1 1/4 cups of dark brown sugar
1 stick of butter
1/2 cup of heavy cream

Whisk together half and half, pumpkin, sugar, eggs, and spices. Spray a 9x13" baking dish with non-stick. Cut bread into 1 inch cubes and put in dish, and sprinkle with raisins. Pour pumpkin mixture over the bread. Cover and refrigerate overnight. Pre-heat the oven to 350 degrees, bake until firm and golden on top, about 45 minutes. Make the sauce: Stir the sugar and butter in a small pot, over meduim heat until butter melts, whisk in cream and stir until sauce is smooth and combined, about 3 minutes. Serve bread pudding with sauce drizzled on, or on the side. (adapted from Epicurious)

Happy Eating.


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