Thursday, October 17, 2013

pumpkin french toast.

The boy is a french toast eating monster so when I mentioned my desire to make pumpkin french toast, his first question was "When?".

The when was a few Sunday's ago when the weather was fall perfection (sunny, cool, and crisp) and the day was lazy and lacking in defined plans which means a leisurely breakfast was in order.  This french toast is utterly fall.  Fluffy pieces of bread are dipped in a thick custard that is flavored with warm spices.   They are cooked until crisp on the outside but still gooey in the inside.  I am not your typical french toast lover (I will always take eggs over french toast) but this version may convert me.  

Pumpkin French Toast
Recipe via A Cozy Kitchen 

I served this with a sprinkle of pepitas (raw green pumpkin seeds) to provide a little crunch.  This is completely optional but it provides a nice textural contrast!  I also like to slice the bread the day before I plan on making this so the bread can dry out a little.  Helps it to hold onto all that custard goodness!

2 large eggs
1/2 cup milk
1/2 cup pumpkin puree, plus 2 tablespoons
3 tablespoons light or dark brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of freshly grated nutmeg
Pinch of cloves
Pinch of salt
1 loaf of challah, brioche, or another bread of your choice cut into 1-inch slices 

In a large shallow bowl, whisk togther the eggs, milk, pumpkin, sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. 

Preheat the oven to 200 degrees.  Place a wire rack on a baking sheet and transfer both to the oven.

Preheat your cast iron skillet or griddle over medium heat.  Brush the surface with butter or oil.  When melted or hot, place a slice of bread in the milk mixture, allowing it to soak for about a minute.  Flip it over and allow to soak for another 30 seconds.  Quickly transfer the slice of soaked bread to the hot skillet and cook on each side 2-3 minutes, until lightly golden brown.  Transfer the french toast slice to the oven to keep warm.  Given the skillet a wipe and repeat with butter or oil.  Repeat the dipping of bread, soaking and cooking.  Sprinkle the french toast with pepitas.  Serve warm with maple syrup.  

No comments:

Post a Comment