Sunday, October 25, 2009

Pumpkin, Ginger French Toast

Some recipes are born of inspiration. Others are born of necessity. Necessities like, "Oh boy, I have to make brunch for my sisters in 10 minutes. Shoot. What do I have?" Turns out a leftover loaf of french bread, a can of pumpkin puree in the pantry, and some real life maple syrup can make a convincing brunch entree. I thought the pumpkin and ginger had a nice presence without being overpowering. As my sister put it, "You know, I don't really like French toast. Who really likes soggy bread? Well let me tell you, this soggy bread I like!"




Pumpkin, Ginger French Toast
  • 2 loaves day-old french bread
  • 3 eggs
  • 1/2 cup canned pumpkin
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • pinch salt
  • Maple syrup, for serving
Cut the loaves of bread on the diagonal into approximately 1.5-inch slices (about 15-20 slices, total).

Whisk together the remaining ingredients, except for the syrup, until smooth and homogeneous. Heat a large, flat-bottomed skillet or griddle on the stove over medium-high heat. Use some butter or non-stick spray to grease the pan.

Quickly dip both sides of the bread into the egg and pumpkin mixture until both sides are coated, but not soggy (you only want the mixture on the exterior). Place on the heated griddle, and cook until golden, about 3-4 minutes a side. Serve quickly, while still warm, with the maple syrup.

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