Makes 4 servings
1 loaf Day-Old Pumpkin Bread
1 C ½ and ½
1 tsp Vanilla extract
6 Tbsp Maple Syrup (Grade A Dark Amber)
¾ C Crème Fraiche
1 tsp Ground Cinnamon
¾ Cup Powdered sugar
Prepare the batter by whisking eggs, ½ and ½ , vanilla and 2 Tablespoons of the maple syrup. In a separate bowl, fold the remaining syrup into the crème fraiche and set aside.
Slice the pumpkin bread and soak briefly in the egg batter. Cook the french toast in a saute pan or griddle on medium or medium-low heat, turning once.
Serve the warm french toast with the crème fraiche. Top with a combination of the cinnamon and powdered sugar.