Pumpkin french toast
Recipe from Danielle Feica of Connecticut
1 small can of solid pack pumpkin
3 egg yolks
1 1/2 cups sugar
1 tsp vanilla
4 cups milk
1 cup cream
1 loaf unsliced bread (preferably brioche-style)
Mix all ingredients except the bread. Lightly coat a 13 x 9 pan with cooking spray. Cut the bread into 1 1/2" slices and place in the baking dish. Pour the pumpkin mixture over the bread. For best results, refrigerate overnight. Bake at 425 degrees for about a half hour. Cut into servings, then serve with whipped cream and chopped nuts or real maple syrup.
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