…Pumpkin French Toast

January 20, 2010 at 7:39 pm 13 comments

Slices of Pumpkin Bread

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.  

Eggs and Utensils

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! 

Egg and spices

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. 

French toast in the skillet

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

 

 

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)

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Entry filed under: Bread, Recipes, Sweet Treats. Tags: , , , , .

Pumpkin Bread… Perfect Pumpkin Risotto

13 Comments Add your own

  • 1. alana  |  January 20, 2010 at 8:21 pm

    Oh, yay. Absolutely yay.

    Reply
    • 2. Jennie  |  January 21, 2010 at 9:18 pm

      I’m evil, aren’t I? ;)

      Reply
  • 3. heather  |  January 20, 2010 at 9:07 pm

    That certainly is a farm-fresh egg! I was just commenting to my boyfriend the other morning about how pale our egg yolks are. Disgraceful. This french toast looks amazing!

    Cheers,

    *Heather*

    Reply
  • 4. Ashley  |  January 20, 2010 at 11:12 pm

    I didn’t think it could get more amazing than the pumpkin bread!! DROOL. I am getting the chance to host one of the 24, 24, 24 meals this Saturday and will be making about 8 mini bites focused on local food found in Colorado in the winter!! The menu is pretty exciting and the post will be up Sunday. Again, your photos are inspiring!!

    Reply
    • 5. Jennie  |  January 21, 2010 at 9:20 pm

      Your 24,24, 24 idea souds really interesting…I keep meaning to apply for one of those. Maybe I should do a pumpkin theme, hmmm? :) I’ll be sure to check out your post!

      Reply
      • 6. Ashley  |  January 26, 2010 at 3:09 pm

        I made the pumpkin french toast!!! I had pumpkin bread in the freezer and used it up this weekend. It was so so super delish!! Thanks for the great idea!

        Reply
        • 7. Jennie  |  January 27, 2010 at 7:33 am

          Excellent, Ashley! I took a peek at your post and your pictures look scrumptious. Love the addition of pecans. :)

  • 8. Carol Egbert  |  January 22, 2010 at 9:06 am

    Looks yummy. Great post and your blog is lovely. Carol

    Reply
  • [...] Pumpkin French Toast – Straight from the Farm January 22, 2010 · Posted in Breakfast  Hello there! If you are new here, you might want to subscribe to the RSS feed for great food updates. …Pumpkin French Toast « Straight from the Farm. [...]

    Reply
  • 10. Dawn Hutchins  |  January 22, 2010 at 12:12 pm

    This looks so wonderful. I had been missing all the pumpkin recipes that were posted throughout the fall!

    Reply
  • 11. Kat  |  January 22, 2010 at 6:46 pm

    Oh goodness…you had me at “pumpkin!” YUM!

    Reply
  • 12. Michael  |  January 25, 2010 at 11:28 am

    OMG! This looks like the best thing ever! I can smell it and taste it just from your pictures!! Makes me want to reconsider my Kamut porridge in the works this morning…… Luckily I have no pumpkin bread on hand, so the Kamut wins out… sad :( I guess I’ll have to make some pumpkin bread :)

    Reply
  • 13. tandblekninng med laser  |  May 5, 2012 at 8:25 pm

    tandblekninng med laser…

    [...]z totally not a problem, |I would appreciate that! . rx[...]…

    Reply

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