Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: 1/2 Tbsp plus 1 tsp unsalted butter, room temperature (for buttering dish) 1/2 cup milk 3/4 cup half & half 3 eggs 1/2 tsp grated orange zest 2 Tbsp brown sugar 1/2 Tbsp freshly grated ginger 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1 tsp vanilla 1 cup of mashed pumpkin 6 slices of sweet (as in not sourdough) french bread (1 inch thick) Instructions: Butter a 9x13 inch baking dish, and set aside. Mix up the rest of the ingredients except for the bread, and pour a small amount in bottom of dish, just enough to cover the bottom. Then arrange the sliced bread in dish. Pour batter over the bread, cover with foil, and refrigerate 8 to 24 hours. Just before baking, dot with butter then bake in a 350 degree oven until puffy (about 1 hour to 1 hour and 15 minutes). Notes: Cut toast in half on diagonal, and arrange on plate. Top with pecan halves, and pour real maple syrup over toast to serve. |
Copyright © 1993 - 2012 Lanier Publishing International