When we think about Thanksgiving leftovers, our minds tend to go in the direction of all things turkey: turkey sandwiches, turkey pot pie, turkey soup… but it’s easy to also end up with leftovers in the cabinet that get forgotten about once the holiday passes.
If you discover, like we did, that you overbought in the canned pumpkin department this year, not to worry. With the three lazy days you have after Thanksgiving to make brunch, try wowing your friends or family with some pumpkin French toast. Pumpkin lovers, and even those who claim to not be a fan, will agree that this French toast is pretty amazing. Other than the canned pumpkin, you probably have everything else you need to whip this up. And while the challah is an added bonus, any plain bread will do in a pinch.
The best part, of course, is that you can toss it all together the night before and in the morning it’s nothing more than dipping the bread and cooking. And if you want this French toast to taste even better, be sure to eat it in your pjs!
- ½ cup whole milk
- 1/2 cup pumpkin, canned (or fresh)
- 4 eggs
- 1 tablespoon brown sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 8 slices challah bread, 1 inch thick
- butter for pan
- slivered almonds (as garnish)
- Whisk together the first 8 ingredients and pour into a shallow dish not much bigger than the bread slices.
- Add 2 tablespoons of butter to a frying pan and melt over medium heat.
- Dip the bread, one slice at a time, into the mixture coating both sides well, letting all excess batter drip off. (Dip the bread right before using or it will get too soggy and fall apart.)
- Add two slices at a time to the pan and cook for 2-3 minutes until the underneath is brown.
- Before flipping the bread, sprinkle some slivered almonds on if you’d like and then flip the bread to cook the other side. Add another pat of butter if the pan seems dry.
- Flip onto plate, almond side up, and serve with maple syrup or butter and confectioners sugar.