Friday, November 5, 2010
Pumpkin Pie French Toast -Recipe
I love squash. I love that it can be savory or sweet. I love that it can be a dessert, a side, a main course or breakfast. I love growing it and visiting local pumpkin patches. I can't wait to have yards of vines weighed down with heavy gourds.
Pumpkin is one of those foods that calls out Autumn which just happens to be my favorite time of year. I recently brought home some regular and pie pumpkins to roast and can (in the fridge or freezer if you're doing purees). The yield was amazing and the flavor so sweet in those little pies that I could eat the puree without a dash of anything else.
I woke up one Friday with the gnawing need in my stomach to make pumpkin pie french toast. I'd never done it before and was too bleary eyed to look up a recipe so if this is similar to another it wasn't intentional. I broke out the family sized electric griddle (have I mentioned how much I LOVE this thing?) and set to work.
Here is the recipe.
Pumpkin Pie French Toast.
2 large eggs
1 cup pumpkin puree
1/4 cup milk
2 tbs cinnamon
1/2 tsp nutmeg
1 tsp all spice
8 large slices of bread (I used dark whole wheat which I think too a bit away from the pumpkin flavor)
Whisk everything except the bread in a bowl while you preheat the griddle. Pour into a shallow pan or plate. Soak each side of the bread in the mixture to coat and throw on the griddle. Cook until golden brown.
You can play around with the spices and pumpkin, omitting the milk makes it harder for the bread to absorb the mix but can be done. With my griddle as long as the side is cooked completely, I don't have to use oil or butter to cook. Drizzle with real maple syrup or eat smeared with pumpkin butter.
What is your favorite pumpkin or squash recipe?