Pumpkin Bread French Toast

1. 1
   prep · ~5 min

   Preheat oven and prepare the loaf pan.

   1.Preheat oven to 350°F (175°C).

   2.Grease a 9x5 inch loaf pan with a little oil or butter.
2. 2
   mix · ~1 min

   Mix the dry ingredients for pumpkin bread.

   In a large bowl, whisk together flour, cinnamon, nutmeg, cloves, and salt until well combined.

3. 3
   mix · ~2 min

   Combine the wet ingredients for the batter.

   In another bowl, whisk together pumpkin puree, sugar, oil, and 2 eggs until smooth and fully blended.

4. 4
   mix · ~1 min

   Fold wet and dry mixtures together.

   Pour the wet mixture into the dry ingredients. Stir gently just until no dry streaks remain. Do not overmix.

   TIPOvermixing develops gluten and makes the bread tough. Stop as soon as the flour disappears.
5. 5
   bake · ~40 min

   Bake the pumpkin bread.

   Pour batter into the prepared loaf pan and smooth the top. Bake on the center rack for 40 minutes, or until a toothpick inserted in the center comes out clean.

   TIPIf the top browns too quickly, tent loosely with foil for the last 10 minutes.
6. 6
   rest · ~60 min

   Cool the pumpkin bread completely.

   Let bread cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely before slicing. This firms up the crumb so it holds together during dipping.

   TIPDay-old pumpkin bread works even better since slightly stale bread soaks up more custard without falling apart.
7. 7
   prep · ~1 min

   Slice the cooled pumpkin bread.

   Cut the cooled loaf into 8 thick slices, about 1 inch each.

8. 8
   mix · ~2 min

   Make the custard for dipping.

   1.In a shallow bowl or pie dish, whisk 3 eggs until beaten.

   2.Add milk and vanilla extract; whisk until smooth and frothy.

   TIPA shallow, wide dish makes dipping slices easier and more even than a deep bowl.
9. 9
   fry · ~10 min

   Fry the French toast until golden.

   1.Melt a thin pat of butter in a skillet over medium heat.

   2.Dip each slice of pumpkin bread into the custard, letting it soak 15-20 seconds per side.

   3.Place soaked slices in the skillet. Cook until golden brown on the bottom, about 3 minutes.

   4.Flip carefully and cook until the second side is golden and the center is set, another 2-3 minutes.

   TIPKeep heat at medium. Too high and the butter burns; too low and the toast gets soggy without crisping.
10. 10
    serve · ~1 min

    Serve warm with maple syrup.

    Stack slices on plates, drizzle generously with maple syrup, and serve immediately while hot and crisp.

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