Pumpkin French Toast Bourbon Bake
I know I’m a little behind on the whole seasonal flavors thing, but what else is new? However, this French Toast makes up for any kind of lack of timing I might have. Recently, the gentleman of the house told me I was “failing” at having around essentials and that he was sick of looking in the fridge and not seeing anything he could “eat like a man”. Apparently the corn souffle and braised lamb shank that was sitting in the fridge was not “manly enough”. Go figure. According to his extensive and sophisticated (ah hem) food palate, eggs, milk, and bread are the only thing that should regularly be in the flat, and without them, horrors, we have no food he could possibly eat. This Saturday morning, he looked at me and said “I’m sick of scrambled eggs and toast, can we have something else?” Clearly my “fancy” cooking was looking up. I assured him that but of course we can; however, all we have in the house is his basics. I heard a sigh and a “ok, fine”. I then got up and proceeded to put the Pumpkin French Toast Bourbon Bake I had prepped the night before into the oven (about 10 minutes total time- woo hoo). He has not said another word about my failure to make manly food since. The fresh pumpkin flavor from Brownwood Farms pumpkin butter is just positively divine without being overpowering. Add a little William Wolf whiskey that just has the perfect hint of pecan and along with the fact that this entire thing can be made ahead, left in the fridge, and baked the next morning, man o’ man do we have a winner. Yes, you do need to make the glaze at the end but it takes t-1 minute and is just the icing on the cake as one would say. Or rather, the icing on the pumpkin bourbon french toast.
- 1 loaf fresh white bread
- 720mL whole milk (3 c)
- 2 tsp cinnamon
- 4 eggs
- 3 Tbs maple syrup
- 1 tsp vanilla bean (vanilla extract)
- 1 oz William Wolf Whiskey (or other)
- 5 Tbs Brownwood Farms Pumpkin Butter
for the glaze:
- 2 Tbs melted butter
- 125g icing sugar (1 c powdered sugar)
- 3 Tbs Brownwood Farms Pumpkin Butter
- 1/2 tsp cinnamon
- 1/2 tsp vanilla bean (vanilla extract)
- 2 tsp maple syrup
- Slice the bread into larger than bite-size pieces. Place in a large casserole dish.
- Whisk all ingredients together except for the glaze ingredients. Pour over the bread.
- Cover and refrigerate overnight up to 24 hours, and no less than 1 hour. I think overnight is the best.
- When ready to bake, preheat oven to 170C (350F) and bake for about 45 minutes.
- 5 minutes before the bake is finished, using an electric mixer, cream the butter and icing sugar. Add the rest of the ingredients.
- Pour the glaze over the french toast bake as it comes out of the oven. Enjoy!