Recipe courtesy: reader Donna Holderbaum (Tiki Island, TX), bonus winner of the 2009 Food Fiction Nine-Book Giveaway
This is a great recipe to make the night before.
- 1 loaf challah or brioche (approximately 1 lb)
- ¼ cup sugar
- ¼ teaspoon ground cinnamon
- pinch of coarse salt
- ½ cup canned pumpkin puree
- ½ cup half and half
- 4 large eggs
- 2 tablespoons orange-flavored liqueur or orange juice
- 1 teaspoon grated fresh ginger
- 1 teaspoon vanilla extract
- 5 tablespoons unsalted butter
- Trim ends of bread and cut crosswise into twelve 1” thick slices.
- Combine sugar, cinnamon and salt in a medium bowl. Whisk in pumpkin puree, half and half, eggs, liqueur, ginger, vanilla and orange zest.
- Dip bread slices into mixture, then place each coated slice onto a large pan. Pour any extra mixture over the bread slices. Cover and refrigerate overnight.
- Preheat oven to 250º F. Heat a large skillet over medium-low heat. Add 2 tablespoons of butter to skillet. When butter is sizzling, add bread slices to skillet. Cook until bread is golden brown, 2 to 3 minutes on each side.
- Add more butter to skillet as new bread slices are griddled. Transfer slices to a cookie sheet and keep warm in over. Serve with pure maple syrup.