Pumpkin, pumpkin, pumpkin…it is most certainly the time of year for this wonderfully delicious food! Once the autumn season comes around, I love to start using pumpkin in many of my breakfast recipes, a few of which are now on our recipe page! But trust me, I do not limit its use to autumn and will try to sneak it in throughout the year!
Recently while searching online with this ingredient in mind, I found a wonderful recipe for Pumpkin French Toast. Like always, I made just a few alterations, but this has been one of our most popular and best received recipes yet. I am printing the details in this post, but have also placed it online for you to print in an easier pdf format. Pair this delicious french toast with a Chocolate Chunk Scone and you cannot go wrong!!
This would be a really great recipe to serve on Thanksgiving morning breakfast, or incorporate it as a bread pudding along with your holiday dinner. Add a little flavored whipped cream, or flavored cream cheese or mascarpone cream…on my, there I go digressing again! There are so many alternative ways of using this recipe!
And do not forget that you can alter it to meet those with gluten allergies and make this Gluten-free by using Udi’s French Bread. This is a fabulous product! It is in the frozen aisle at your local grocery store and comes in a pack of two! I love to make toast out of the leftover pieces, it is that good, and I do not have a gluten allergy to worry about!
You can not only make this recipe Gluten-free, but you could also alter it if you are a Vegan by using Ener-G Egg Replacer in the batter, along with coconut milk, soy milk, or almond milk. Ener-G is great because it is also gluten-free. When buying the milk alternative, get the flavored kind like vanilla, to add a little extra flavor to the custard batter. It works perfectly, and I suspect non-vegans will not know the difference!
And while we are talking ingredients, I have to make a plug for a local company called the Locally Laid Egg Company. This small company, located just a few miles outside of Duluth in Wrenshall, is a candidate to win a Super Bowl ad this year. You can vote for them by clicking this link: https://www.smallbusinessbiggame.com/MN/Locally-Laid-Egg-Company/382873. Locally Laid Egg Company is the perfect example of how we should be purchasing fresh, local products. These are some of the happiest chickens around, and their product reflects it! And a great product makes for great food! Click this link and check out their website, then do not forget to vote for them! What a terrific way to get Minnesota on the world wide scene than during the Super Bowl!
We wish everyone a wonderful Thanksgiving and Holiday season ahead! And we look forward to seeing you soon at our Duluth Bed and Breakfast!! Mmmm…Pumpkin French Toast awaits!!
Here is the recipe for Baked Pumpkin Spice French Toast! I hope you enjoy it!
1 loaf French bread (you could use an Egg Bread, Challah, or Hawaiian Sweet Bread too)(For Gluten free version use Udi’s French Loaf)
6 large eggs
2 ½ cups heavy cream
1 cup pumpkin puree (canned pumpkin – not pie filling)
1 cup granulated sugar
2 – 3 tablespoons pure vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon allspice
½ cup flour
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
½ cup cold butter cut into pieces
Spray a 9 x 13 pan with cooking spray. Cut or tear the bread into chunks and place on the bottom of the pan.
In a large bowl, blend the eggs, cream, pumpkin, sugar, vanilla, and all of the spices. Pour evenly over the bread; press down to ensure all of the custard soaks in. Cover the pan and place in the refrigerator for several hours or overnight.
In another smaller bowl, mix the flour, brown sugars, spices and salt. Add the butter pieces and combine until small pea sized chunks form. Store in the refrigerator.
Preheat the oven to 350 degrees. Remove the French Toast from the refrigerator and sprinkle the streusel on top. Bake for approximately 45 – 60 minutes; watching to ensure the French toast is set and golden brown.
Serve with syrup if desired.
This entry was posted in Recipes and is labeled with Bed and Breakfast recipes , Duluth Bed and Breakfast , Duluth Bed and Breakfast recipes , Gluten free recipes , Pumpkin Recipes , Recipes , Vegan recipes and was published by
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