Pumpkin Custard French Toast

I had leftover pumpkin pie fixings and a baguette. Pumpkin custard French toast anyone? Sure, why not?!Baked Pumpkin Custard French Toast. Toasted Pecans. Maple Syrup. Greek Yogurt. Apple-Orange Cranberry Sauce.

You must start the night before. Make your pumpkin custard.Mix together 1 large egg. 2 TBS pumpkin puree. 1/2 TBS heavy cream. 1/2 tsp cinnamon. 1/8 tsp all spice. 1/8 tsp ginger. 1/8 tsp ground cloves. 1/8 tsp nutmeg. 1/4 tsp vanilla extract.Coat three thick slices of baguette ( about 1/2 to 3/4 inch slices) in the custard. Allow it to rest overnight.In the morning, remove from the refrigerator and allow to sit at room temperature for at least 30 minutes. Carefully place (smoosh) the bread in a small baking dish. Bake at 350 for ~30 minutes.In the mean time. Toast a handful of pecans in a skillet.Try not to fall asleep while it is baking. I promise it is worth it!

Pumpkin Custard French Toast

(serves 1)

• 1/4 French Baguette cut into 1/2-3/4 inch thick slices
• 1 egg
• 2 rounded TBS pumpkin puree
• 1/2 TBS heavy cream
• 1/2 tsp cinnamon
• 1/8 tsp all spice
• 1/8 tsp nutmeg
• 1/8 tsp cloves
• 1/8 tsp ginger
• 1/4 tsp vanilla extract
• Pecans, Greek Yogurt, Maple Syrup and Cranberry Sauce for Serving

1. The night before make custard and soak bread.
2. The next morning remove bread from the refrigerator. Preheat oven to 350.
3. Bake for ~ 30 minutes and serve with maple syrup, Greek yogurt and cranberry sauce.

Enjoy,

Nora