pumpkin spice french toast with cider syrup.

All of you trick-or-treaters and candy distributors need a good breakfast to fuel your night, right?

Yes, of course!

Okay, but in all seriousness, happiest Halloween everyone! Today has got to be one of the most fun days of the year and I’m excited because I am actually planning to take a little bit of the night off and go for a quick round of trick-or-treating with Asher and Merle (the dog)…or at least that’s the plan as of right now. It snowed last night, but it’s not supposed to snow tonight. If it does, I’ll probably end up staying inside where it’s warm and just snapping a quick photo of Asher before she heads out.

INGREDIENTS

• 1 loaf brioche bread, sliced into 1" thick slices
• 8 ounces cream cheese (optional)
• 4 eggs
• 1 1/2 cups whole milk
• 1/2 cup pumpkin puree
• 1 tablespoon vanilla
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• butter, for greasing

CIDER SYRUP

• 1/2 cup pure maple syrup
• 1 cup apple cider
• 2 tablespoons salted butter

INSTRUCTIONS

1. If using cream cheese, slice 3/4 of the way through the bread to create room for the cream cheese, leaving the top portion of the bread whole (see photo above). Gently smear the cream cheese inside, then gently push down to seal. It does not have to be perfect.
2. In a shallow, medium-size bowl, whisk together the eggs, pumpkin, milk, vanilla, pumpkin pie spice, cinnamon, and salt until combined. Dip the stuffed bread into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture. The bread can sit in the eggs mix up to overnight if desired.
3. ....................................

Read more, please visit: www.halfbakedharvest.com

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