Well to me, anyway. I know a lot of people don’t like to jump on the breakfast bandwagon, but it is truly the meal I most look forward to every day. That probably speaks more to my obsession with eggs and bacon than it does to any “breakfast as a healthy way of recharging my batteries for the day.” Who cares about the health benefits when there’s bacon, am I right?
Because it is Fall I have also engaged my yearly obsession with pumpkin. Besides pie, various holiday cookies, and other little ways I’ve found to include pumpkin in my cooking lately, I found a recipe for loaves of sandwich bread made with pumpkin puree that is probably the tastiest bread I’ve made in a long while. It makes spectacular toast (especially when you slather some fresh, homemade apple butter on said toast) but I also found that it makes even better French Toast. If you’re looking for a tasty holiday breakfast, this is a perfectly delicious one.
Pumpkin Pie French Toast
- 4 slices of slightly stale pumpkin yeast bread (about 1/2 inch thick slices is what I used. The linked recipe is easily halved to make one loaf, by the way. It also freezes very well.)
- scant 3/4 cup whole milk
- 2 large eggs
- pinch salt
- 2 Tablespoons brown sugar
- 1 heaping teaspoon cinnamon
- about 1/4 teaspoon nutmeg
- splash of vanilla
Heat a griddle or a large nonstick pan to medium-low. Whisk together the milk, eggs, salt, brown sugar, cinnamon, nutmeg and vanilla. Soak your bread slices in the custard for about 30 seconds on each side – don’t leave them too long because they’ll get mushy and tear your bread. Melt a pat of butter on your griddle or in your pan and place your soaked bread on the pan a couple slices at a time. If you’re using a full size griddle, you can fit all the slices on it. Cook the bread until golden brown on both sides. Serve with maple syrup and more butter, or sliced fruit if you’d like.
A Feast For One 