- 4 eggs, lightly beaten
- 1/4 cup brown sugar
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1 1/4 cups milk
- 1/2 cup molasses
- 1 tablespoon vanilla extract
- 1 stick (8 tablespoons) butter, melted
- 3 cups flour
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- whipped cream, butter, maple syrup and fruit, for serving
- 3 whole eggs
- 3 egg yolks
- 1/2 cup granulated sugar
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 2 teaspoons vanilla extract
- pinch of salt
- In a large mixing bowl, combine the eggs, brown sugar, pumpkin, milk, molasses, vanilla and butter until fully combined.
- Stir in the flour, baking powder, cinnamon, ginger, nutmeg and salt until just combined. It is OK if the batter is a little lumpy.
- Allow the batter to sit 5-10 minutes before cooking.
- Meanwhile, make the custard. In a medium size bowl whisk the whole eggs, egg yolks and granulated sugar until the yolks are pale yellow.
- Place the milk and cream in a large pot and place on the stove. Bring to a simmer, immediately remove from the heat and carefully pour about 1/3 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Next, add the milk/egg mixture back into the pot of the remaining hot milk, whisking constantly.
- Place the pot back on the stove and stir the custard over low heat until thick enough to coat the back of a wooden spoon, about 5 minutes. Do not let the custard get too thick or you will not be able to pour it over the waffles.
- Place a fine-mesh sieve (strainer) over a large heat proof bowl and immediately strain the custard into the bowl.
- Stir in the salt and vanilla.
- Preheat your waffle iron.
- Cook the waffles as directed by your waffle Iron. I was able to make 9 square waffles with my batter and iron.
- Preheat your oven to 350 degrees F.
- Grease a large cookie sheet with sides.
To make the waffle french toast as single pieces
- Line the waffles in a single layer on the cookie sheet.
- Pour the custard over the waffles making sure the custard covers the entire surface of the waffles.
- At this point you can cover the waffles and store in the fridge overnight or bake as directed below.
To make the french toast as a Casserole
- Grease a 9×13 inch pyrex pan and then layer 6-8 waffles in the pan, pour the batter over over the waffles.
- You can now bake as directed below or cover and store in the fridge overnight.
For either method
- Bake the waffle french toast for 25-30 minutes (closer to 30 minutes for the casserole) or until the custard is just set and light golden on top.
- Serve the waffle french toast warm with maple syrup, whipped cream and fresh fruit if desired. ENJOY!!