Crunchy Pumpkin vanilla bean French toast

original post: http://greedygirlcooks.blogspot.com/2015/10/crunchy-pumpkin-vanilla-bean-french.html

Ingredients

½ cup pumpkin puree

1 cup heavy cream

½ cup water

2 eggs

2 table spoon vanilla bean paste

2 tablespoon Sugar

2 pinch salt

1 box frosted flakes or corn flakes

10-12 slices of thick hard dough bread

1 stick of butter

Instructions

• Preheat the oven to 375 degrees
• Whisk together, the pumpkin, cream, water, eggs, vanilla bean paste and sugar
• Place the frosted flakes in a zip lock back and crush into fine crumbs
• Remove the bread crusts and into the desired shapes
• Melt some butter on a hot plate or a frying pan
• Dip the bread into the batter for a few second
• Place batter soaked bread in the frosted flakes to coat the entire thing
• Place in the buttered pan and fry on both sides until dark golden brown
• Repeat for all, place on a baking sheet and bake in the oven for 10-15 minutes

Greedy tips:

• When the French toasts are pan fried the become limp, the oven makes them crispy, if you prefer them soft rather than crispy you can omit the oven stage if you rather them less crispy.
• To reheat leftover I warm in the microwave for 10 to 15 seconds then Just pop them in the toaster to crisp up
• The circular shapes are optional but do remove the crusts so the bread can absorb as much batter as possible.
• You can save the extra bread that you cut off in the freezer and use in a bread pudding.
• No vanilla bean paste? use vanilla extract or scrape the beans from 1 pod of a vanilla bean.