Cass-Clay Egg Nog and pumpkin baked into a breakfast classic and topped with sweet and festive flavors.
INGREDIENTS
French Toast
- 14-16 slices of bread (1lb. loaf)
- 6 large eggs, slightly beaten
- 2 1/2 cups Cass-Clay Egg Nog
- 1 cup canned or homemade pumpkin puree (not pie filling)
- 3/4 cup sugar
- 2 Tbsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Topping
- 1/3 cup all purpose flour
- 1/2 cup light brown sugar, packed
- 1/3 cup finely chopped walnuts
- 1/2 tsp ground cinnamon
- 1/3 cup cold Cass-Clay butter, cut into small pieces
INSTRUCTIONS
- Generously spray 9 x 13 inch baking dish with nonstick cooking spray.
- Layer bread slices in pan, making two layers, and filling in area around the edges with strips of remaining bread.
- In a large bowl, combine eggs, egg nog, pumpkin, sugar, vanilla, cinnamon and nutmeg. Beat until smooth (about 2 minutes).
- Pour egg mixture evenly over bread in dish. Cover dish with plastic wrap and store in refrigerator for at least one hour before baking.
- In a medium bowl, combine flour, sugar, walnuts, and cinnamon. Mix well.
- Add butter and cut into the dry mixture using your hands or a fork. Combine until butter pieces are the size of peas.
- Preheat oven to 350 degrees.
- When ready to bake, spread topping mixture over bread. Bake uncovered 35-40 minutes, until puffed and lightly golden.
