Friday, 18 November 2016

Pumpkin French Toast

Pumpkin for breakfast! This is a bit faster and easier than the pumpkin waffles from not too long ago. And even possible if you don't have a waffle maker. I got 6 slices, but perhaps they were a little on the large/thick side so you might get one or two more. I was thinking I might freeze leftovers for heating up in the toaster but you know how that went...

My pumpkin came out of the freezer from last year (I know, I know) and was a little on the thin side, even after I cooked it down in a pan. You may need to thin the mixture with a little more milk or cream, or even another egg if yours is as thick as tinned pumpkin. Which it would be, if you used tinned, and in that case would surely give you 8 slices.

6 to 8 slices
40 minutes prep time

Pumpkin French Toast

1 cup cooked, puréed pumpkin or squash
2 large eggs
1/4 cup whole milk OR light cream
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
2-3 allspice berries, ground
a grating of nutmeg
6 to 8 slices sandwich bread
4 or so tablespoons mild vegetable oil

Measure all the ingredients except the bread and oil into a shallow mixing bowl. Dip the bread slices into the mixture, turning to cover. This is thicker than the usual French toast coating, so you will need to almost be spreading it around. Lay each piece as it is coated on a plate, and stack them up. You may need to scrape off a little bit from the first dipped pieces to get the last dipped pieces coated. Let them sit on the plate for 5 or 10 minutes to absorb the mixture - put the least coated pieces in between better coated pieces.

Heat about 2 tablespoons of the oil in a large skillet over medium-high heat. Cook the slices of toast until nicely browned on each side, adding a little more oil as needed to prevent sticking and create that nice brown finish. You will need to do them in 2 or 3 batches; keep them warm on a plate in the oven at 200°F until they are all done.

Serve with butter and honey or maple syrup. 

Last year at this time I made Beef with Brussels Sprouts.

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