Pumpkin Pie French Toast

Great for an Autumn brunch! Garnish plate with fresh fruit or serve with bacon and sausage patties. Yum!

12 slices of French or Italian Bread
6 eggs
3/4 cup cooked or canned pumpkin
1 cup milk (whole or 2% preferred)
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
4 Tbls sugar
1 cup sweetened whipped cream(optional)
Additional nutmeg for garnish (optional)

Blend eggs, pumpkin, milk, spices and sugar together. Lay bread flat in 2 13x9" baking dishes. Pour pumpkin mixture over bread and cover with plastic wrap. Refrigerate and let bread soak in mixture overnight. In the morning, gently remove slices and cook on a well heated, lightly greased griddle over medium heat until browned on both sides. Serve French toast warm with Vermont maple syrup. (A dollop of whipped cream and a dash of nutmeg are optional).

Recipe Summary:
Yield: 6 servings,
Prep Time: 15 minutes, let sit overnight
Cook Time: 15-20 minutes

Other recipes by The Richmond Victorian Inn:
Vermont Egg And Cheese Casserole
Baked Stuffed Breakfast Apples
Cinnamon Apple French Toast
Turkey Enchiladas Rosa

Recipe Provided By:
The Richmond Victorian Inn
Richmond, VT

Richmond Bed and Breakfast Inns