Tuesday, 4 October 2011

Pumpkin French Toast

Shawn is on holidays this week, and Scarlett has decided to stop sleeping like a normal person.  As a result, we are a little down and exhausted, but we have the time to do something about it.  I wanted to start today off right so I took the pumpkin loaves I made yesterday and made french toast.  Just what we needed.  It might be just what you need on Monday morning after your Canadian Thanksgiving extravaganza on Sunday.  Consider it the Hair of the Dog of the food world.

Stop judging.  I like my pink flannel pajamas and green house coat.

You'll find the recipe below (the loaves were the same recipe as the muffins I made a couple of days ago.)

The day before:  Make the loaf.
Award-Winning Pumpkin Bread Recipe
(Adapted from Cindy on Chowhound)
* I doubled the recipe and made 2 loaves, one for breakfast, and one for just because.
1 cup all-purpose flour
¾ cups whole wheat flour
¼ tsp. double-acting baking powder
1 tsp. baking soda
1 cup sugar
½ tsp. salt
½ tsp. ground ginger
½ tsp. ground cloves
½ tsp. ground nutmeg
1 tsp. ground cinnamon
2 large eggs, lightly beaten
¼ cup apple sauce
¼ cup vegetable oil
1 cup canned pumpkin puree (NOT pumpkin pie filling), I used homemade
1/3 cup water
½ cup craisins (optional)
1. Preheat oven to 350°. Line 1 loaf pan.
2. Combine the flour, baking powder, baking soda, sugar, salt, ginger, cloves, nutmeg and cinnamon.
3. In another bowl beat together the eggs, oil, pumpkin puree and water.
4. Add to the flour mixture and beat until the batter is combined. Stir in the craisins (if using). Pour the batter into the prepared loaf pan.
5. Bake in center of preheated oven for about 65 minutes, or until a tester comes out clean.

For the french toast.
Whisk 4 eggs with 1/3 cup milk.  Coat slice of pumpkin bread.  Place on preheated frying pan or griddle over medium heat.  Sprinkle with cinnamon.  Flip when the first side is set and fry the other side.  Makes about 10 pieces.

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