Here we are…a week away from Thanksgiving and it’s almost time to say good bye to pumpkins and hello to holly. The Christmas commercials have already started and the store santas are out in force but I’m not quite ready to give up my favorite orange gourd just yet! Over the weekend I made Eric and myself some simple french toast with a special twist. Instead of using our usual everyday bread, I cut a few thick slices of the pumpkin bread I had made earlier that week and transformed a good breakfast treat into a great one! For this dish, you could use your favorite pumpkin bread recipe but I used the pumpkin oat bread recipe from my favorite bread book, Artisan Bread in Five Minutes a Day. If making homemade bread scares you a bit then no fear…this book makes it super simple to have fresh baked bread at all times! We actually have not bought a loaf of store bought bread in over 2 years!
But back to the french toast…This is a super simple and fulling breakfast that the whole family will love! Top with a bit of maple syrup and you too can kiss the pumpkin blues goodbye!
You will need 4 slices of pumpkin bread cut about 1/2 inch thick
1/2 cup of milk
2 tablespoons of sugar
1 teaspoon of cinnamon
a pat or two of butter for cooking
maple syrup for topping
In a shallow pan, whisk the eggs, milk, sugar and cinnamon together. Dip the slices of bread into the egg mixture on each side until soaked. Using a cast iron griddle on medium heat, melt a pat of butter and then throw on the soaked bread. Cook until golden brown and flip and repeat. Serve with maple syrup and feel free to whip up some cinnamon whipped cream!
The best way I have found to cook french toast is using cast iron. It gives it a nice browning and cooks up super hot! In fact, cast iron pans are my absolute favorite cooking utensils in my kitchen! There are tons of benefits of using cast iron pans for cooking and they are extremely easy to care for.
Simply clean any food out with hot water and a sponge, place over heat on the stove top and heat until all the water dries. Then apply a layer of oil, lard or shortening and let cool…That’s it!! This is probably the only use I have for Crisco in my kitchen but it works wonders for my skillets!