Autumn may be brief here in Florida but there are days where the air is cool and crisp, the humidy abates and the sky covers the days in a cerulean blue blanket and leaves do transform their colors to hues of gold, red and yellow.
I treasure each and every moment.
I didn’t expect to go MIA on the blog and certainly not for almost three weeks. Yikes. It seems like it has been much longer
Working for 3M in one of the fastest growing divisions can get crazy, but it’s rewarding and Im so thankful for a stable job in today’s world. There are just times where it leaves me with little time for extra stuff. So…Lets see, in the time since my last post,
Halloween came and went.
America did NOT get a new President.
The director of the CIA “supposedly” resigned due to an extramarital affair.
22 US States have petitioned Washington DC to succeed from the United States.
The Northeast was whomped by a hurricane, a nor’easter and a small earthquake.
The Midwest already had the first massive snow storm this year.
Daylight savings gave us an extra hour of afternoon sun and completely messed up my body clock….again.
We bought a new car.
And I baked three different incarnations if French Toast, including this one.
Saturdays I make fresh baguettes for the upcoming week and one is reserved for Sunday. Sundays have become French Toast mornings and I have been having a lot of fun creating new versions of the dish. So forgive me for posting two similar recipes so close together. I promise I do have other recipes to publish. In fact I have about six drafts waiting for me to finish processing their photos.
I’m posting this one first simply because I promised an amazing lady I would, just for her. Jocelyn is the creative genius behind one of the newest and cutest blogs I follow, Grandbaby Cakes. You really must go check out her little corner of the web, I promise it’ll make you smile. Well earlier this week I post a photo of this French toast recipe up on my Facebook Page and she was so looking forward to this post, so here it is, for her and for you.
Live, Smile, Eat and Be Happy.
- 1 loaf French bread or challah, cut into 1 inch thick cubes
- 5 large eggs
- 1 cup Pumpkin spiced eggnog
- 1½ cups milk
- 1 teaspoon Pure vanilla extract
- ¾ cup Pumpkin purée
- 1 Large banana, sliced
- ½ cup sugar
- ½ cup brown sugar
- 1 teaspoon Nutmeg
- 1 teaspoon Cinnamon
- 8 tablespoons Unsalted cold butter, cut into small pieces
- ½ cup Almond flour (all purpose is fine too)
- ½ cup Light brown sugar
- ¼ cup Pecans, chopped
- ½ teaspoon nutmeg & cinnamon
- ½ cup Powdered sugar
- ½ cup heavy cream
- ¼ teaspoon Cornstarch
- Butter a 13×9 baking dish and spread half the bread in a single layer to cover the bottom.
- Layer the banana slices and top with the remaining bread.
- In a bowl, combine all remaining toast ingredients and mix well.
- Pour mixture over the bread, ensuring everything is saturated.
- Cover the dish and set in the fridge over night.
- Combine flour, sugar and spices in a small bowl.
- Cut in butter until mixed well and crumbly.
- Stir in pecans and set in fridge until needed.
- Preheat oven to 350.
- Press the bread into the milk/egg mixture to saturate any dry top layers. There should be a little liquid left in the pan. This will absorb and cook into the bread.
- Crumble to topping over the bread in a generous layer.
- Bake for 45 to 55 minutes or until center isn’t over wet and mushy.
- Remove from oven to cool a few minutes.
- Add powdered sugar, cornstarch and cream together in a small pan.
- Heat on medium low, mixing well with a whisk until warm and thickened (about the consistency of school glue).
- Pour drizzle over entire pan of French toast or serve toast first and drizzle on individual portions.