My two great-grandsons helped me create this pumpkin French toast. Each of the boys took turns prepping and offering suggestions. It’s a wonderful holiday brunch dish, and it can even be made a day ahead and baked when you’re ready to serve. —Barbara Estabrook, Appleton, Wisconsin,
Ingredients
- 4 bacon strips
- 1-1/4 cups 2% milk
- 3 large eggs
- 1/2 cup plus 3 tablespoons packed light brown sugar, divided
- 1/2 cup canned pumpkin
- 2 tablespoons maple syrup
- 2-1/2 teaspoons pumpkin pie spice, divided
- 12 ounces challah or brioche bread, cut into 1/2-inch cubes
- 1/4 cup quick-cooking oats
- 1/4 cup chopped pecans, toasted
- 3 tablespoons all-purpose flour
- 3 tablespoons cold butter
- SAUCE:
- 3 tablespoons butter
- 3 tablespoons light brown sugar
- 3 tablespoons maple syrup
- 3 tablespoons 2% milk
- 3 tablespoons canned pumpkin
image/svg+xml Text Ingredients View Recipe,
Directions
Nutrition Facts
1 serving: 486 calories, 23g fat (12g saturated fat), 137mg cholesterol, 386mg sodium, 62g carbohydrate (39g sugars, 2g fiber), 10g protein.
ⓘ,
Nutrition Facts
1 serving: 486 calories, 23g fat (12g saturated fat), 137mg cholesterol, 386mg sodium, 62g carbohydrate (39g sugars, 2g fiber), 10g protein.