This recipe has been featured in a post on The Recipe Girl blog: Pumpkin French Toast with Crunchy Cinnamon Crust
Yield: 4 servings (2 slices per serving)
Prep Time: 20 min
Cook Time: 15 min
A favorite in the RecipeGirl household... especially when Fall rolls around.
2 large eggs
1/4 cup canned pure pumpkin puree
1/4 cup whipping cream
1/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 Tablespoon granulated sugar
4 cups Cinnamon Toast Crunch cereal, crushed
8 (3/4-inch thick) slices of day-old French bread
1. In a low-lying, flat bowl, whisk together eggs, pumpkin, cream, milk, cinnamon, nutmeg and sugar.
2. In another low-lying flat bowl, place crushed cereal.
3. Heat skillet to medium-heat, brush with butter. Quickly dip bread on both sides into the egg mixture, then cover both sides of the bread with the crushed cereal. Place in hot skillet, reduce heat to low and cover with lid. Heat 2-3 minutes on each side, until lightly browned. Repeat with remaining bread.
4. Serve immediately with maple syrup.
*This recipe really is best with French bread that is a day or two old- if it's too soft, it will absorb too much of the liquid and turn out soggy.
*Do a quick dip into the liquid. You don't want to soak the bread in it.
*You may leave off the crumbled cereal if you don't wish to add crunch. (It's good though!)