Pumpkin French Toast
19
Jun
Jun
4 Eggs
¼ cup Sugar
½ cup Pumpkin Puree
1 ½ tsp Ground Cinnamon
2 cups Milk
2 tsp Vanilla Extract
8 Slices Challah
½ cup Butter
For Serving:
1 ½ cups Sour Cream
1 pt Blueberries, washed and patted dry
½ cup Confectioners' Sugar
1
Whisk together the eggs and sugar in a large bowl until smooth. Add the pumpkin puree, cinnamon, milk and vanilla and whisk until smooth.
2
Melt the butter. Pour the melted butter into a 9x13 baking pan and place the challah slices over it.
3
Pour the egg mixture over the challah slices, pressing down to help absorb it. Cover and refrigerate overnight.
4
Preheat the oven to 350 degrees F.
5
Place in the oven and bake 30 Minutes or until golden.
6
Combine the sour cream with the berries and confectioners' sugar and let stand a few minutes to combine flavors.
7
Remove from oven and serve the French toast warm, garnished with a dollop of berry whipped cream.
Ingredients
4 Eggs
¼ cup Sugar
½ cup Pumpkin Puree
1 ½ tsp Ground Cinnamon
2 cups Milk
2 tsp Vanilla Extract
8 Slices Challah
½ cup Butter
For Serving:
1 ½ cups Sour Cream
1 pt Blueberries, washed and patted dry
½ cup Confectioners' Sugar