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Pumpkin French Toast w/ Crunchy Cinnamon Crust Print Email


PUMPKIN FRENCH TOAST WITH CRUNCHY CINNAMON CRUST

2 large eggs
1/4 cup canned pure pumpkin puree
1/4 cup whipping cream
1/4 cup milk
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 TBS granulated sugar
4 cups Cinnamon Toast Crunch cereal, crushed
Eight 3/4-inch thick slices of day-old French bread

In a low-lying, flat bowl, whisk together eggs, pumpkin, cream, milk, cinnamon, nutmeg and sugar.

In another low-lying flat bowl, place crushed cereal.

Heat skillet to medium-heat, brush with butter. Quickly dip bread on both sides into the egg mixture, then cover both sides of the bread with the crushed cereal. Place in hot skillet, reduce heat to low and cover with lid. Heat 2-3 minutes on each side, until lightly browned. Repeat with remaining bread.

Serve immediately with maple syrup.
Servings: 4
Yield: 2 slices per person
Cooking Tips:
*This recipe really is best with French bread that is a day or two old- if itís too soft, it will absorb too much of the liquid and turn out soggy.
**Do a quick dip into the liquid. You donít want to soak the bread in it.
***You may leave off the crumbled cereal if you donít wish to add

http://www.recipegirl.com/2007/09/11/pumpkin-french-toast/#ixzz0ROb46N51
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