Salted Pumpkin Chocolate Chip Cookies
A cookie recipe that has been a favorite since I was a little kid. Finally on the blog!
Now here is a brunch. Large chunks of good bread. Cinnamon. Sugar. Vanilla. Syrup. And instead of cooking them all individually, it’s all baked.
That is not to say that I don’t enjoy regular French Toast. In fact, I adore it and I have an excellent recipe (thanks, Richie!). But that is a post for another day. Today we’re talking about how to bake it, which might be easier if you’re feeding a lot of folks. In our case, we were feeding four, because Pete and Aggie and Sidney were over, but little Sidney can’t eat French Toast quite yet. However, she is an excellent snuggler.
Dave deserves the credit for this recipe. He was doing all the work while I was off doing goodness-knows-what (hence the lack of prep photos).
Here’s what you need:
And for the topping:
The night before, slice the bread into 1-inch-thick pieces. It might be a good idea to lay them out in a 9×13 pan as you do this, so you can stop when you’ve sliced enough bread. Leave the slices out overnight to dry and get stale. This way, they will soak up more egg/milky goodness.
The next day, use a whisk to mix beat the eggs gently and mix in the milk and vanilla. Place the bread slices in the pan, and then pour the milk and egg mixture over them slowly, allowing as much as possible time for soaking up the mixture. Allow to soak for about an hour.
Using your fingers, break the butter up into tiny pieces into the rest of the topping ingredients. It should form cinnamon-y crumbles. Sprinkle over the top of the soaking bread. Bake for 40 minutes at 350 degrees.
Serve alongside a strong cup of coffee and some maple syrup.