Pumpkin French Toast with Cinnamon Syrup

Oh my.  Yes, this is what I made my lovely husband for his special birthday breakfast.  There's more I could say right now, but I'm sure you just want me to get to the recipe.  The french toast recipe came from RecipeGirl and the syrup recipe came from Food.com.


Pumpkin French Toast with Cinnamon Syrup


Ingredients:
2 large eggs
¼ cup canned pumpkin puree
¼ cup whipping cream
¼ cup milk
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tbsp sugar
2 cups Cinnamon Toast Crunch cereal, crushed
8 (¾” thick) slices of day-old french bread
2 tbsp butter


Directions:
In a low-lying, flat bowl, whisk together eggs, pumpkin, cream, milk, cinnamon, nutmeg and sugar.


In another low-lying flat bowl, place crushed cereal.


Heat skillet to medium-heat, brush with butter. Quickly dip bread on both sides into the egg mixture, then cover both sides of the bread with the crushed cereal. Place in hot skillet, and cook 2-3 minutes on each side, until lightly browned. Repeat with remaining bread.


Serve immediately with cinnamon syrup.


Makes 4 servings.


Cinnamon Syrup


Ingredients:
1 cup sugar
⅛ tsp salt
2 tbsp flour
½ tsp cinnamon
⅔ cup water
2 tbsp butter, optional


Directions:
Combine sugar, salt, flour, and cinnamon in a small saucepan.  Add water and bring to a boil.  Boil until thickened.  Stir in butter, if desired.


Serve over pancakes, waffles, or french toast.


Makes 6-8 servings.

Oh man, this was so good.  Usually Jim is the french-toast-maker in our household (he uses Alton Brown's recipe), but when I saw that recipe, I couldn't resist giving it a whirl.  So tasty; the perfect fall breakfast.  You can leave off the cereal coating if you want, but we loved the crunch it provided.

The cinnamon syrup was the perfect compliment to the french toast.  It is so easy to make homemade syrup and it's way better than anything store-bought.  I say that the butter is optional, because I totally forgot it and we loved the syrup as it was.  I'm sure butter would make it even better, though!

I served this french toast with some Maple-Candied Bacon, which I will share with you later.  Jim raved about his special birthday breakfast and said it was absolutely divine.  

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• Recipe Sharing Monday at Jam Hands