Cold Sunday mornings call for something fun, warm and filling to eat. It’s the perfect opportunity to use leftover challah to make French Toast! These French toast bites are served inside a pumpkin, then drizzled with maple syrup and blueberries.
Pumpkin Prep Note: This recipe calls for a roasted pumpkin vessel. For instructions on selecting the right kind of pumpkin (avoiding watery carving pumpkins!) and the best way to clean, season, and blind-bake it for filling, please refer to our guide: Mastering the Edible Vessel: How to Prep Your Pumpkin.
French Toast Bites in a Pumpkin
Servings
6 Servings
Ingredients
- 10 slices challah
- 2 eggs beaten
- 3/4 cup milk
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
Instructions
- Toast the challah slices.
- Preheat the oven to 400°F and roast the pumpkin for 35 to 40 minutes, until the inside becomes more tender.
- In a large bowl, mix together the milk, beaten eggs, butter, cinnamon, maple syrup and vanilla extract. Immerse the challah slices in the bowl one by one and lay them flat on a plate. Heat up one tablespoon of butter in a large pan. Fry the bread for about 2 minutes on each side.
- Slice up the french toast into small bites and toss them inside the pumpkin. Sprinkle some cinnamon on top.
- To serve: scoop out some of the pumpkin along with the challah bites and serve with fresh fruits. Drizzle some maple syrup on top.
The slices are thin and so it should be enough.
This is a very flavorful recipe, but how is the quantity of batter supposed to last for 10 slices of challah? Is it a dip quickly situation