Sunday, October 25, 2009
Pumpkin French Toast
It's no secret that I love pumpkin, pumpkin everything except, oddly enough pumpkin pie. I wanted to see what Pumpkin French Toast would taste like. It was a test, a gamble... I had three really hungry kids waiting to eat... I could have picked a better time to play with my food. As the French Toast was ready I slid a couple of pieces on to plates, and grabbed a slice myself... I had to. I would certainly not offer them something inedible. I took a bit of powdered sugar and sprinkled it over the top... bit down... and Oh. My. GOD! Pumpkin French Toast is like eating a bit of Heaven! (If you happen to like French Toast and Pumpkin.)
Feed to kids. Watch their reaction. Don't tell them what I have done... all is quiet. Silence. Chewing-swallowing-chewing-swallowing followed by "More please!"
Then husband enters the kitchen and looks at orangy mess in bowl. "Gross!" he declares. Then grabs a cooked one. As he shoves it in his mouth he asks why I have to add pumpkin to everything. The answer is two-fold. I like it and it's so good for you.
Chew-chew-chew-swallow. "Hey, these are pretty good!" The Old Skeptic declares has he dips into the plate and grabs another slice, this time adding syrup.
1 loaf of good bread, preferably slightly stale (mine was not)
2 tbs granulated sugar
2 cups of lowfat milk
2 tsp. pumpkin pie spice
1 can of pumpkin puree
Turn on your griddle or stove and heat to high. Coat with non-stick spray, and keep on hand to reapply after each batch.
In a large mixing bowl add all the above ingredients except the bread. Mix well
Dredge bread into the pumpkin mixture so that both sides are covered. Do not scrape off excess.
The pumpkin will sizzle when the griddle or pan are hot enough. You will need to turn the heat down slightly. Cook till browned on both sides. This does take longer to cook than regular French Toast. Perhaps about 5 minutes a side.
As the slices are ready, they will be firm and not soggy to the touch, remove them from the heat and place them on a plate or in the oven to keep warm. Repeat as necessary.
This made, I believe, 24 slices.
After I tossed the bag with cooled pieces in to the freezer for later this week I thought about how good one of these slices would taste with a bit of Nutella spread over the top... and was glad (for my waistline) that the bread was in the freezer!