One of our favorite comfort foods is French Toast. It’s easier to make and clean up after than pancakes and waffles, and we like the eggy factor. We can eat it for any meal of the day.
Yesterday we made our first Pumpkin French Toast of the season, using Pepperidge Farm’s Pumpkin Swirl Bread, a seasonal limited edition.
There are plenty of recipes for Pumpkin French Toast, You avoid time-consuming steps in from-scratch recipes: pumpkin puree, spices, raisins.
There are even recipes to bake pumpkin swirl bread from scratch, as our friend Linda does (she also bakes her own cornbread for stuffing!).
RECIPE #1: PUMPKIN SWIRL BAKED FRENCH TOAST (FRENCH TOAST CASSEROLE)
This aromatic, make-ahead French toast casserole combines cinnamon swirl bread and dried cranberries for a breakfast or brunch treat. You can reheat leftovers or serve them warm or chilled for dessert, with ice cream of whipped cream.
Prep time is 15 minutes, chill time is 1 hour, bake time is 45 minutes. You can make most of it the day before and just bake it prior to serving.
1 loaf (16 ounces) Pepperidge Farm Cinnamon Swirl Bread, cut into cubes
3/4 cup sweetened dried cranberries or raisins
3 cups half and half or milk
2 tsp. vanilla extract
1 tablespoon cinnamon sugar or confectioners sugar
2 tablespoon whipped butter
1/2 cup pure maple syrup
Ingredients For 8 Servings
1. PLACE the bread cubes and cranberries/raisins into a lightly greased 3-quart shallow baking dish.
2. BEAT the eggs, half-and-half and vanilla extract in a medium bowl with a fork or whisk. Pour the egg mixture over the bread cubes. Stir and press the bread cubes into the egg mixture to coat.
3. REFRIGERATE for 1 hour or overnight. Preheat oven to 350°F and bake for 45 minutes or until a knife inserted in the center comes out clean. Sprinkle with the cinnamon-sugar. Serve with the butter and syrup.
RECIPE #2: QUICK PUMPKIN SWIRL FRENCH TOAST
No matter what bread you use, this is our quick technique on the stovetop.
We use ReddiEgg, a liquid egg product that has removed all cholesterol. It saves the time of cracking and whisking the eggs with milk, with “cholesterol-free” as a bonus.
1 loaf (16 ounces) Pepperidge Farm Cinnamon Swirl Bread
1 small container egg substitute, e.g. ReddiEgg or Egg Beaters
Butter for pan
Pure maple syrup
Optional garnish: butter pats, raisins, sliced almonds
1. HEAT a fry pan or griddle and melt the butter. While the pan is heating…
2. POUR the liquid egg into shallow dish and soak the bread slices thoroughly on each side. (Note: We like very eggy French toast. If you prefer the drier, crisper variety, soak briefly).