For brunch, pumpkin liqueur French toast with an optional topping of sauteed apples (photo courtesy Domesticate Me | Peapod).
 Baileys is one of a number of pumpkin liqueurs available in the fall (photo courtesy Baileys).
Last year we received a bottle of pumpkin liqueur, and put it to good use in Halloween cocktails…plus coffee, tea and hot chocolate.
But we overlooked all the other uses for the seasonal spirit. Here, some ideas from Fulton’s Harvest Pumpkin Pie Cream Liqueur. There are many more here for your perusal.
You can substitute apple or spice liqueur for the same seasonal touch.
BREAKFAST: PUMPKIN FRENCH TOAST RECIPE
You can add a topping of diced apples for a festive brunch dish. Instead of the apple garnish, you can substitute a few roasted pumpkin seeds, toasted nuts, and/or dried fruit: cherries, cranberries, raisins.
Ingredients For 4-6 Servings
2 cups whole milk
2/3 cup pumpkin liqueur
2 tablespoons brown sugar
1 loaf of dense bread, 12-16 slices (we used brioche)
2 to 4 tablespoons. butter, as needed
Optional garnish: sautéed diced apples
1. MAKE the apple topping: dice and sauté in butter with a splash of pumpkin liqueur and a dash of pumpkin pie spice. Cover for warmth and set aside.
2. MIX together the milk, liqueur, eggs and brown sugar
3. MELT the butter on a hot griddle or in a pan. Dip the sliced bread into the batter and allow it to soak in, turning if needed.
4. PLACE the battered bread on the griddle and cook until the first side begins to turn golden brown. Flip and repeat on the other side.
5. TOP with the apples or other garnish, or serve them on the side. Serve with butter and syrup.