Pumpkin Bourbon French Toast

Another tasty treat inspired by Mr. Bobby Flay.

For Thanksgiving I wanted to have something more than just my boring oatmeal and Mr. Surly’s fruit smoothie for breakfast. I love french toast and found myself with ½ can of pumpkin that needed used. I decided to make some pumpkin flavored french toast. It turned out to be so delicious. I cooked up the whole loaf of bread, knowing that we wouldn’t eat it all at once. It was nice to have enough breakfast for 2 days. Just pop a couple slices in the microwave or oven the next morning for a no hassle, quick breakfast.



Pumpkin Bourbon French Toast
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serves 4-6

1 loaf brioche bread
½ can (~7.5 oz) pumpkin puree
2 c half-n-half (or milk, or combo of both)
4 eggs
1 Tbl sugar
2 Tbl bourbon
1 tsp vanilla (I used Trader Joe’s bourbon vanilla)
1 tsp cinnamon
pinch freshly grated nutmeg
½ tsp pumpkin pie spice

Slice the bread into thick slices and arrange in a 9 x 13 inch baking dish. Set aside.

Whisk together eggs, sugar, and pinch of salt in small bowl or 4 qt measuring cup. Add the rest of the ingredients and whisk until well combined. Pour over bread slices. Using tongs or your fingers turn each slice to coat well in the liquid. Let sit for 5 minutes.

Lightly coat a griddle or skillet over medium high heat with canola oil spray or a generous pat of butter (or both) and heat. Add bread slices and cook until browned on both sides, a few minutes per side.

Serve with maple syrup and a light dusting of powdered sugar, if desired.



source: inspired and adapted from How Sweet It Is who adapted it from Bobby Flay