Pumpkin Bread French Toast

I got this idea from my favorite brunch place, and then tried it with my own pumpkin bread. Low and behold it came out awesome! I love using the creme anglaise instead of a traditional maple syrup. It goes very well with the already sweet bread, and makes the dish that much more decadent. You can top if off with fresh or frozen blueberries, or better yet blackcurrant if you can get it. You do have to make pumpkin bread first, but since one can of pumpkin generally makes two loaves I always have some left over. Feel free to substitute in your favorite sweet bread and let me know how it goes!   

INGREDIENTS makes 4 servings

8 thick slices pumpkin bread

1 tsp ground cinnamon

1/4 tsp ground nutmeg

2 Tbs sugar

4 eggs

1/4 cup milk

1/2 tsp vanilla extract

1/2 cup frozen blackcurrant, thawed or frozen blueberries, thawed or fresh blueberries

4 Tbs butter

1 cup creme anglaise

Creme Anglaise

1/2 cup whole milk

1/2 cup whipping cream

1 2-inch piece vanilla bean, split

3 large egg yolks

3 Tbs sugar

INSTRUCTIONS

• 8 thick slices pumpkin bread
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 Tbs sugar
• 4 eggs
• 1/4 cup milk
• 1/2 tsp vanilla extract

1. Set your oven to its lowest setting, and place a cookie sheet on the middle rack. In a small bowl mix together the cinnamon, nutmeg and sugar. Set aside. Whisk together the eggs, milk, and vanilla extract. Add in the sugar mixture and mix. Pour the mixture into a large casserole dish that can fit all of the pumpkin bread slices. Place the slices into the mixture and let soak for about 5 min. Using a spatula, carefully flip the bread slices and soak on the other side for another 5 min. Because the bread is already moist it will easily fall apart so be careful with it.

• 4 Tbs butter

2. Once the bread is finished soaking, melt the butter in a large frying pan. Place the bread slices carefully into the pan and fry on medium for 3 min on each side. Once finished place the bread on the cookie sheet in the warmed oven to keep warm until ready to serve.

• 1/2 cup whole milk
• 1/2 cup whipping cream
• 1 2-inch piece vanilla bean, split

3. To make the creme anglaise first, pour the milk and cream into a small saucepan. Scrape out the inside of the vanilla bean and add to the milk and cream. Then also add the scraped bean. Bring the mixture to a simmer on low heat. Remove from heat.

• 3 large egg yolks
• 3 Tbs sugar

4. While the milk and cream are heating, whisk together the egg yolks and sugar in a medium bowl. Once the milk and cream have reached a simmer, gradually pour the milk mixture into the yolk mixture, whisking the whole time. Return custard to saucepan and cook over low heat stirring constantly. The mixture will gradually thicken, about 5 – 10 min. The creme anglaise is done once the custard is thick and leaves a path on the back of a spoon when a finger is drawn across. Strain the creme into a gravy boat and serve. Conversely the creme can be covered and chilled for 1 day.

• 1/2 cup frozen blackcurrant, thawed or frozen blueberries, thawed or fresh blueberries

5. Serve the pumpkin bread french toast, with the creme anglaise on the side like you would with maple syrup. Also serve the thawed blackcurrant, to top the french toast and creme anglaise.