Monday, September 29, 2014

Pumpin pie French toast


We started Long Island cheese pumpkins (in the photos) from seed this year and planted them over at my father-in-law's big garden. We were over there last weekend and checked on them and saw that we have a lot of pumpkins. A few were ripe so we grabbed a couple. The first thing I noticed is how adorable they are and what a lovely shade of orange they are on the outside. I roasted one up right away and froze a bunch of puree (and have a feeling I'll be doing more of that). I'm excited to give these pumpkins a try in pumpkin pie because they have a sweet, dense, bright orange flesh and according to some of my research they were historically a preferred pie pumpkin. Since we have a lot of pumpkins on our plants, you can probably expect even more pumpkin recipes this fall/winter!

One of my favorite fall weekend breakfasts is this French toast. The custard is full of pumpkin puree and pumpkin pie spices. It's delicious, especially with an extra sprinkle of cinnamon, a good drizzle of real maple syrup, and some sage breakfast sausage. This recipe will make about 8 slices of French toast. 


Pumpkin pie French toast
2 large eggs
1/3 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 teaspoon pure vanilla extract
1/2 cup whole milk
dash of salt
1-1/2 tablespoons brown sugar
about 8 slices of white/country loaf bread, sliced about 1/2 to 3/4-inch thick
butter, for cooking
real maple syrup, for serving

In a pie plate or other shallow dish, add the eggs through brown sugar. Beat the mixture with a fork until well combined and smooth.

Heat a griddle pan or skillet over medium heat. Begin to dip the bread in the custard mixture one piece at a time. I let it sit for about 5 seconds on each side and then let any excess liquid run off.

Butter the hot griddle and cook the French toast until golden on both sides. Repeat until all the bread and/or custard mixture is gone. 


What was I cooking one year ago?: spiced pickle sugar pumpkin
Two years ago?: smoky pumpkin mac n' cheese
Three?: green tomato chutney
4?: chicken with apple & shallot sauce

20 comments:

  1. Dear Amy, My daughter would love this
    French toast. I will have to try it for the holiday season. Blessings dear. Catherine

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  2. This is a Fall perfect breakfast, Amy.

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  3. Hi Amy, how wonderful that you grew your own pumpkins from seed, how impressive. Great recipe!

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  4. Growing your own pumpkins sounds like so much fun! This french toast looks fabulous and I can't wait to see what other pumpkin recipes you post. Yay for fall!

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  5. I tried to grow pumpkins once! It was a failure! Those are gorgeous! I bet the french toast tastes extra delicious and I imagine the pumpkin pie would too!

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  6. Yay for pumpkins! I must get this french toast into my breakfast rotation.

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  7. This is indeed the prefect fall delight . YUMMY ;)

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  8. I've got pumpkin for breakfast on the brain this week too! This pumpkin fresh toast looks SO GOOD. I love the taste of pumpkin and maple syrup together too.

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  9. Pumpkins are basically the greatest vegetable in the world. There, I said it. I'm jealous of your bountiful pumpkin harvest! I'll have to grab a can of pumpkin for this recipe, but it definitely sounds like a winner!

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  10. French toast is basically my favorite breakfast meal, so when I read the idea of making it pumpkin pie inspired I shouted out a "YEAH!". I can't wait!

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  11. Yum! I love that you added pumpkin to the egg portion of French toast! This sounds delicious! A perfect Fall breakfast!

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  12. Love the flavors in this! What a creative recipe -- this is a real winner. Thanks.

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  13. Looks delicious! can't have enough of pumpkins during this time of the year!

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  14. Yum! I love French toast! But yours is all decked out for the fall. I love it!

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  15. Wow Amy - this sounds pretty fantastic! Love a good French toast :)

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  16. Oh man, this looks divine! I just got done stuffing my face with hummus, and now I'm hungry again!

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  17. I am a French toast fan. I love pumpkin. But you used very special pumpkin----ripe ones you grew from your own seeds and picked out of the patch. Pretty awesome. Fun recipe too.

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  18. I'm sure I would enjoy your french toast…especially the way you prepared it. Too many people soak the bread too long for my tastes. I'm looking forward to your future posts with pumpkin. :)

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  19. You have combined two of my favorite things. French toast and pumpkin flavor. This is a perfect breakfast for the Fall season. :-)

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  20. This is like having pumpkin pie for breakfast. I love it!

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