Pumpkin Crunch French Toast
6 large eggs
2 cups canned pure pumpkin puree
4 cups half & half
1 1/2 Tblsp ground cinnamon
3 tsp ground nutmeg
1/2 cup granulated sugar
6 cups Cinnamon Toast Crunch cereal, crushed
2 loaves French bread - Sliced into 3/4 inch slices
2 cups canned pure pumpkin puree
4 cups half & half
1 1/2 Tblsp ground cinnamon
3 tsp ground nutmeg
1/2 cup granulated sugar
6 cups Cinnamon Toast Crunch cereal, crushed
2 loaves French bread - Sliced into 3/4 inch slices
1. In a medium bowl, whisk together eggs, pumpkin, half & half, cinnamon, nutmeg and sugar.
2. In a flat bowl, place crushed cereal.
3. Heat griddle or skillet to medium-heat, brush with butter. Quickly dip bread on both sides into the egg mixture, then cover one side of the bread with the crushed cereal. Place in hot skillet. Cook 2-3 minutes on each side, until lightly browned. Repeat with remaining bread.
4. Serve immediately with maple syrup.
Servings: 12
Yield: 2 slices per person
Yield: 2 slices per person
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