Pumpkin bread pudding french toast
Trust me; your Saturday morning NEEDS some pumpkin bread pudding french toast. I start longing for autumn sometime in early August, and my home in the low country of South Carolina grants it to me sometime around late November. So in the meantime I have to turn up my AC, stuff my antique dough bowl full of pumpkins, and make EPIC Fall Breakfasts.
My spoiled family anticipates them every Saturday morning. Their favorites are of the french toast variety, and we have made it using everything from baguettes to cinnamon rolls. But let me tell, you making french toast from bread pudding takes it to an entirely new dimension. I have to thank a little restaurant nestled in the mountains of Asheville, North Carolina, called the Tupelo Honey Cafe for introducing me to this variety. Trust me, your family will devour this, and it's so easy. Make it Friday night and prepare yourself for an EPIC Saturday morning breakfast. You're welcome! Oh, and as far as calories are concerned, just assume this is your calorie count for the day. Comfort yourself that this will be easily worked off by raking a few dozen piles of leaves.
You will need
- 6 Eggs
- 1 cup cream
- 3/4 cup half and half
- 3/4 cup maple syrup
- 1 tbsp. pumpkin pie spice
- 1 tbsp. vanilla
- 1 loaf challah bread cut into small pieces
- 1 can pumpkin
- 8 ounces cream cheese cubbed
- 1 tbsp. butter
- Pure maple syrup for serving
Combine first six ingredients in a 6" x 12" baking dish. Then add the bread and cream cheese until they are fully mixed. I find it works best to use your hands for this. Cover with foil and bake at 325˚F for one hour, or until firm. Remove foil and bake 10 minutes until golden brown on top.
Cool and cover with foil then refrigerate over night. The next morning cut into two inch slices. Melt 2 tbsp. of butter in a cast iron skillet or griddle and brown on both sides for 2-4 minutes a side. Serve with syrup. May your breakfast be as EPIC as ours was!