ORIGINAL RECIPE: “Pumpkin French Toast” from RecipeGirl at recipegirl.com*
TIMING: 15 minutes
DIFFICULTY: Pretty easy, but will take some finesse and adjustments
TOOLS: A nice, flat, non-stick skillet or griddle and a thin spatula
COOK TYPE: Stovetop
HEALTH: There are difinitely worse things for breakfast than pumpkin French toast. But I wouldn’t lean too hard on the “veggie” crutch. Yes, there is pumpkin, but not a ton. Also, cinnamon is great for you, and when you factor in the protein from the egg and a really nice leftover bread, you have a decent meal.
EXPERIENCE: There’s something about that moment every year when I see canned pumpkin suddenly stacked on the end caps. (It’s very similar to when I am greeted in the produce section by stacks of bags of cranberries.) My arm extends of its own accord, and I discover that I have a couple cans in my grocery cart.
It’s fall, and I like to go all pumpkin-y. I found myself one morning with time to make a yummy breakfast for us, and also most of a loaf of day-old French baguette. With those cans of pumpkin in the pantry, I thought immediately of pumpkin French toast. Alas, my spreadsheet did not contain a recipe for it.
So to the internet.
And with a few modifications to allow for my usual French toast, this was a very yummy breakfast. However, we tried the optional crushed cereal, and that really did not work out. First, the cereal went soggy and did not add the expected crunch. Second, the cereal had a tendency to burn before the toast itself was cooked through. So with soggy, burnt crust, we’ll be sticking to the non-cereal version.
NOTES: I have seen cereal-crusted French toast here and there, but our experience with it–as stated earlier–was not a good one. You would have to have some way to steam the bread through before the outside burned, and also somehow retain its crispiness. The original recipe called for crushed cinnamon cereal. For now, we’re cool to make regular French toast.
You could use 1/2 cup half and half instead of the cream and milk.
This is also not tremendously pumpkin-y. Next time, I think I’ll experiment with doubling the pumpkin puree.
- In a wide bowl, whisk together 2 eggs, 1/4 cup pumpkin puree (not pumpkin pie mix), 1/4 cup cream, 1/4 cup milk, 1/8 cup granulated sugar, 1 teaspoon ground cinnamon, a pinch of ground nutmeg, and a hearty pinch of salt.
- Slice a baguette of day-old French bread on the bias. This recipe made about 3/4s of a long loaf, for me.
- Heat a griddle of a wide, non-stick skillet over medium heat. Brush with butter. Working quickly, give the batter a quick whisk and dip in a slice of bread, allowing excess to drip off. Place on the hot pan, then repeat until pan is full but not crowded.
- Lower the heat and cover the pan. Cook for about 3 minutes on each side, checking for brown on the outside and cooked through on the inside (read: no raw egg or moosh).
- Remove to a platter and repeat with the rest of the bread and batter until one runs out. Serve right away, with maple syrup.
Serve for breakfast or brunch, as is, with maple syrup and possibly some caramelized apples and cinnamon whipped cream.
*Recipe changed from the original.