Ingredients

• 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

Custard

• 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

Preparation

1. In a large mixing bowl, combine the eggs, brown sugar, pumpkin, milk, molasses, vanilla and butter until fully combined.
2. Stir in the flour, baking powder, cinnamon, ginger, nutmeg and salt until just combined. It is OK if the batter is a little lumpy.
3. Allow the batter to sit 5-10 minutes before cooking.
4. Meanwhile, make the custard. In a medium size bowl whisk the whole eggs, egg yolks and granulated sugar until the yolks are pale yellow.
5. 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.
6. Next, add the milk/egg mixture back into the pot of the remaining hot milk, whisking constantly.
7. 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.
8. Place a fine-mesh sieve (strainer) over a large heat proof bowl and immediately strain the custard into the bowl.
9. Stir in the salt and vanilla.
10. Preheat your waffle iron.
11. Cook the waffles as directed by your waffle Iron. I was able to make 9 square waffles with my batter and iron.
12. Preheat your oven to 350 degrees F.
13. Grease a large cookie sheet with sides.

To make the waffle french toast as single pieces

1. Line the waffles in a single layer on the cookie sheet.
2. Pour the custard over the waffles making sure the custard covers the entire surface of the waffles.
3. 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

1. Grease  a 9×13 inch pyrex pan and then layer 6-8 waffles in the pan, pour the batter over over the waffles.
2. You can now bake as directed below or cover and store in the fridge overnight.

For either method

1. 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.
2. Serve the waffle french toast warm with maple syrup, whipped cream and fresh fruit if desired. ENJOY!!