Pumpkin Bread French Toast

Joan Dahl Lussier

Roadhouse Café, www.roadhousecafe.net, Belchertown, MA

Ingredients:

• One loaf of pumpkin bread, cut into in ¾" slices (see recipe below)
• 3 eggs
• 2/3 cup milk
• 1 tsp evaporated cane juice
• ¼ tsp vanilla
• Butter for sautéing
• Ingredients the Pumpkin Bread:
• 3 cups flour
• ¾ cup evaporated cane juice
• 4 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup mashed pumpkin (or butternut squash)
• ¼ cup canola oil
• ½ cup milk
• 2 oz. cream cheese, warmed to room temperature
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• ¼ tsp ginger

Method:

In a bowl, combine the eggs, milk, cane juice and vanilla until thoroughly blended. Heat a large skillet and add 1 Tbsp butter. Dip a slice of pumpkin bread (quickly) in the egg mixture, on both sides, and place in the skillet. Fry the bread until golden brown on each side. Repeat with remaining slices, adding butter as needed.

In a large mixing bowl combine the cream cheese, cinnamon, nutmeg, cloves, ginger and eggs. Beat until smooth. Add the pumpkin and oil and mix. Add the remaining ingredients and mix until smooth.

Bake the mixture in a greased 9 x 5 loaf pan, at 350 degrees, for approx. one hour (loaf will be done when an inserted toothpick comes out cleanly). Allow the loaf to cool completely.