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Paganini's Pantry

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Pumpkin French Toast
By Chef Christian Nagy
Makes 12 slices

 

8 eggs

1 cup pumpkin puree

½ teaspoon cinnamon

¼ teaspoon nutmeg

1/8 teaspoon clove

1/3 cup milk

3 Tablespoons butter

1 loaf challah bread

 

Maple syrup and powdered sugar for garnish

 

In a large mixing bowl, whisk together eggs, puree, cinnamon, nutmeg, clove and milk until thoroughly combined.  Dunk thick slices of challah bread into the mixing bowl allow the bread to soak up the pumpkin mixture.

 

Heat a large sauté pan on medium heat.  Add butter and allow to melt.  Add slices of bread and cook until a golden brown crisp on the outside.  Serve with syrup and sprinkled with powdered sugar.

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