Monday, October 22, 2012

Pumpkin French Toast

Earlier in the week I made plans to make some Pumpkin French Toast and finally got around to it. Twice actually. A regular typical loaf of wheat bread had been purchased along with the other necessary ingredients. Pumpkin. We already had eggs and eggs. I used my chai spice leftovers from the cookies a few weeks ago in place of the pumpkin spice.


The website I originally got the recipe is here, but I have to admit that I'm not overly impressed with it. I've made french toast before and this pumpkin french toast was good, but not anything spectacular or above and beyond. Pretty normal, but with an additional pumpkin flavor. Once you put syrup on a lot of things, the flavor mostly resembles the syrup. Perhaps I'll add twice as much spice the next time...

Also, it should be noted that the batter ended up being pretty solid...more milk might have helped. The solid consistency resulted in a lot of batter on the first several pieces of bread and next to nothing on the last few. I never made the expected amount of 14. There simply wasn't enough. Had there been more milk, it might have been enough.

And, as a last note, it could definitely have used some better bread. Bigger, thicker, hardier bread. Which means I'll probably need even more batter....

Once again, in my worry that these recipes may someday vanish from their websites as they sometimes do, here it is.

Pumpkin Pie French Toast

Ingredients:
  • 14 slices whole wheat sandwich bread (use something better!)
  • 3 eggs
  • 1/2 cup milk (probably need more)
  • 3/4 cup canned pumpkin
  • 1 tsp homemade pumpkin pie spice (1.5 tbsp cinnamon, 1 tsp ground clove, 1 tsp allspice, 1 tsp nutmeg)
  • Butter and syrup for serving
Directions:
  • Set out the bread for dipping.
  • In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
  • Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes. (Mine needed a lot more time.)
  • Once all are cooked, serve with butter and maple. And a side of fresh fruit.
  • If freezing, let cool completely to reduce freezer burn.

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