Straight from the Farm

…Pumpkin French Toast

January 20, 2010 at 7:39 pm Jennie 13 comments

So, you all made the pumpkin bread from the last post right?  The ingredients are at least on your shopping list for your next trip to the store, right?  At the very least, you’ve put it on your to-do list for the upcoming weekend, right?  If you haven’t done any of those things, I’d venture to guess you will as soon as you see what I’ve done here with that very same loaf of pumpkin bread.  

You’ll no doubt need to make a double batch of the bread, by the way.  One loaf will quickly disappear right out of the oven.  It can’t be helped.  The second loaf is the one you cut into thick slices and coat with a batter of farm fresh egg, milk, cinnamon, nutmeg, and cloves to cook up in a heavy skillet to make THE MOST DECADENT French toast you’ll ever have! 

Nothing could be lovelier for a brunch with friends and family.  Or, Valentine’s Day is heading our way once again and this would be a wonderful wake-up for the one you love.  And I tell you, if you happen to own a B&B, I can only imagine how your guests will stampede the dining room when you put this on the menu.   This is a very special dish great for grand occasions.  But bake a bunch of loaves and stash several in you freezer (double wrapped with cling wrap and foil and in a ziplock bag) and you’ll be all set to make it any old day of the week. 

This Pumpkin French Toast is especially good comfort food for a snowy day.  My friend Anne {of Eat Feed Autumn Winter fame} over at the Eat Feed blog, is doing a creative and useful series of posts on winter dishes.   So often winter is a lonesome time for those striving to eat as local as possible.  Inspirational moments and ingredients are few and far between.  Anne’s set out to put a little love back into winter eating by pooling together readers’, guest bloggers’ and her own ideas for heating up the cold months.  Please stop by and let her know what some of your best winter dishes are.   In the case against winter cooking blahs, I’m submitting Exhibit A: Pumpkin French Toast.   Many more Exhibits to follow.   

Pumpkin French Toast
A Straight from the Farm Original

8 slices (about an inch thick) of pumpkin bread
3 eggs
1/3 C. milk
1 t. cinnamon
1/2 t. freshly grated nutmeg
1/4 t. ground cloves
a bottle of real maple syrup

Heat a large skillet (cast iron if you have it) over medium heat.  Grease the skillet with no-stick cooking spray or a pat of melted butter.

In a wide shallow bowl, whisk together the eggs, milk, and spices.  Use a fork to dip the bread slices into the egg mixture, carefully turning the slices over to coat all sides.   Place the coated slices in the hot skillet in a single layer (you’ll have to work in batches).  Cook on one side until golden brown, about 3 minutes and then carefully flip to cook the other side until golden, about 2 minutes.   Repeat dipping and cooking process until all slices are done. 

Plate up and serve with warm maple syrup and a dollop of fresh whipped cream if desired. 

(serves 4)

Entry filed under: Bread, Recipes, Sweet Treats. Tags: baking, breakfast, cooking, food, recipe.