Рецепт Pumpkin French Toast with Apple Cider Syrup...
The mister detoured from his nightly ritual of watching the Military Channel ad nauseum, and allowed me to watch DWTS...I was thrilled. In my next life I plan to be a dancer so I consider DWTS research. My excitement was dashed the minute Rob Kardashian came out on the floor...(who IS he anyway and why is he a "star?")...not dashed because he wasn't good, on the contrary, he was excellent...but watching him dance with the mister's commentary/critique/verbal vomit was more than anyone should have to endure! But endure I did, until the mister started synchronizing his comments with the beat of the music! I was tempted to put my sleeping pills into his water glass but instead I took them - two hours early. I missed the last half of the show but I dreamed of dancing all night.
All the flavors of Thanksgiving are packed into this French toast...and it will make a great breakfast T-day morn. This is holiday-morning-friendly as you prepare it the night before and let it sit in the fridge overnight. The ginger, cinnamon and nutmeg are swirled with eggs and half-and-half and it's all soaked up by the thick slices of French bread. In the morning just pop it into the oven for about an hour - there will be no need to ring the breakfast bell to get those sleepyheads out of bed...the aroma will do that for you! You can serve this with apple cider syrup that takes 5 minutes to make or you can use maple syrup - this one's a keeper.
- Pumpkin French Toast with Apple Cider Syrup - Adapted From Carla Hall/The Chew
- 1 cup whole milk
- 1/2 cup half-and-half
- 3 eggs
- 1/2 cup canned pumpkin
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- pinch salt
- powdered sugar, optional
- 1 loaf French bread or Brioche, cut into 1-inch thick slices
- Apple Cider Syrup:
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups apple cider (you can use apple juice)
- 1 tablespoon lemon juice
- 1/4 cup butter
Butter a 9x13-inch baking dish. In a large bowl, combine milk, half-and-half, eggs, pumpkin, brown sugar, vanilla, ginger, nutmeg, cinnamon and salt. Dip the bread slices into the milk mixture, one at a time, allowing them to be completely covered in the mixture. Place the bread in the baking dish. You should be able to get 8 slices in the dish. If there is any milk mixture left in the bowl, pour that over the bread slices in the pan. Cover with plastic wrap and refrigerate overnight.
To bake: Preheat oven to 350 degrees. Bake for 50 to 60 minutes, or until toast is lightly browned on top and puffed up slightly in the center. Sprinkle with powdered sugar and serve with warm Apple Cider Syrup or maple syrup. Serves 4, two slices each.
Apple Cider Syrup: In a medium saucepan combine sugar, cornstarch, cinnamon and nutmeg. Pour in apple cider and lemon juice. Cook and stir constantly until thickened and mixture comes to a boil Boil for 1 minute, stirring constantly. Remove from heat and stir in butter. Serve warm over French toast.