Pumpkin French Toast with Jamie Saunders

Pumpkin French Toast, served topped

with a Bourbon Pecan Praline

Serves: 4

*Sliced Bread, 1/2” -1” thick 8-12 slices *see notes

Pumpkin Custard

Milk 1 1/2 c

Brown Sugar 1/3 c

Eggs  2

Pumpkin 2/3 c

Cinnamon 1/4 tsp

Ginger, dry 1/4 tsp

Vanilla 2 tsp

Salt 1/4 tsp

Bourbon Pecan Praline

Butter, unsalted 4 Tbl

Brown Sugar 4 Tbl

Cinnamon 1/4 tsp

Saltpinch

Bourbon 2 Tbl

Vanilla 1/4 tsp

Maple Syrup 1/2 c

Pecan, chopped 1 c

  1. Slice the desired amount of slices of bread you need and set aside.
  2. Whisk all the ingredients for the pumpkin custard into a bowl and keep in the refrigerator until needed.
  3. Bourbon Pecan Praline:  In a non stick pan, over a medium high heat, melt the butter and add the sugar, cinnamon and salt to the pan and allow the mixture to come to a simmer.  Add the pecans, and toss and bring back up to a simmer.  Then carefully add the bourbon, being careful of flair ups and toss the pecan praline.  Bring to a simmer and allow to cook for 2 minutes, to allow the alcohol to cook off.  Add the vanilla and maple syrup and bring to a slow simmer while tossing and stirring.  Once the praline is to your desired consistency, turn the heat down to very low, to keep warm and start your french toast.
  4. In another non-stick pan, drop the bread into the custard and allow to sit for for 15 seconds to soak up some of the custard.  Over a medium high heat place the bread onto the skillet and allow to brown on both sides, about 2 minutes on each side.  Place on a plate and cover with aluminum and keep warm.  Then repeat with the rest of the bread.
  5. Serve topped with your warm Bourbon Pecan Praline.

*Notes: Purchase a full size loaf of any bread you choose and slice yourself.  Make sure the crust is thin and a bit soft.

If you do not have non-stick pan, heat a small amount of vegetable oil in a before grilling the french toast