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Pumpkin French Toast

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If you don't have pumpkin-pie spice, you can instead use 2 teaspoons ground cinnamon mixed with 1/4 teaspoon each of ground ginger and nutmeg. It's very important to make sure the bread soaks up the flavorful custard to ensure a velvety consistency.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2003

Ingredients

  • Butter, for baking dish
  • 1 baguette (8 ounces), sliced 1/2 inch thick
  • 4 large eggs
  • 1 quart half-and-half
  • 1 can (15 ounces) pumpkin puree
  • 1 cup packed light-brown sugar
  • 1 tablespoon pumpkin-pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Confectioners' sugar, for dusting
  • Sweetened whipped cream, for serving (optional)

Directions

  1. Preheat oven to 300 degrees. Butter an 8-inch square or 2-quart shallow baking dish; set aside. Toast bread on a baking sheet in oven, turning occasionally, until lightly browned, 20 to 25 minutes. Remove from oven.

  2. In a large bowl, whisk together eggs, half-and-half, pumpkin puree, brown sugar, pie spice, vanilla, and salt. Add toasted bread; cover with plastic wrap, pressing it directly onto surface. Place a plate small enough to fit inside bowl on top of plastic; weight with a large canned good. Let soak until bread is saturated, about 25 minutes.

  3. Transfer mixture to prepared dish, spreading evenly. Bake on a baking sheet until firm and a toothpick inserted in center comes out clean, 60 to 70 minutes. Serve warm or at room temperature, dusted with confectioners' sugar and topped with whipped cream, if desired.

Reviews Add a comment

  • Tracey Sgroi-Donathan
    18 NOV, 2012
    This is a wonderful treat. Love it!! The measurements in the recipe are perfect. You will want to extend the cooking time, however, to 90 minutes. It feels like there's too much liquid, but once it has baked and set for a good 15 minutes, it thickens up just right!! Very easy to make!! My husband normally doesn't like bread pudding, but completely pigged out on this one! I plan to try it again and add a little cognac to see what that might do.
    Reply
  • MS10052137
    15 DEC, 2010
    I believe the recipe should be 1 pint, not 1 quart. I have made this before and it is delicious but you are right, too much liquid is stated in the recipe.
    Reply
  • CanB
    25 NOV, 2010
    There is a serious problem with this recipe.It calls for 1 quart of half and half-that is 4 CUPS of liquid.Look at the other bread pudding recipes and they all call for about the same amount of bread but half the liquid.When I started to make this I ended up having to use twice the amount of bread called for in the recipe. Also, cooking on 300 degrees for 60-70 minutes did not cut it--I baked it for 90 minutes and ended up cranking the temp up to 375. Someone messed up big time on this one.
    Reply