Pumpkin French Toast!

Good morning and happy Saturday!

You may be saying to yourself, “But V, you normally post on Fridays?!”  I know, I know, I just wanted to make sure you were paying attention. ; ) But in all honesty, I had a busy week with tests, practicals and projects for class and wasn’t able to get to post this until today.  But I think the extra day of waiting is absolutely worth it for today’s recipe: Pumpkin French Toast!

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Drool… This is a perfect meal for breakfast during the fall, and the added crunch of the almonds alongside the softer French toast just adds to the appeal.  Also, I found that strawberries pair fairly well with pumpkin! Yum!

Below you will find the ingredients needed for this delicious fall recipe!

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Ingredients:

2 T. Pumpkin puree

1/4-1/2 Cup of milk

2 Egg whites

1/2 tsp. Cinnamon

1 tsp. Pumpkin spice

1/2 tsp. Sugar

3-4 Pieces of bread

1/4 Cup slivered almonds

4-5 Strawberries

First thing’s first, we make the batter!  Combine the pumpkin puree, milk, eggs, cinnamon, pumpkin spice and sugar in a bowl and whisk it until there are no clumps of puree.

Just a Little Tip (JLT):  I used a shallow Pyrex dish that I knew would nicely fit the slices of bread when I dip them into the batter.

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Next, add a slice of bread to the batter.  After coating one side, flip over using a fork and coat the other.

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Now, fire up a pan on the stove, preferably non-stick, and add some butter.  Once the pan is hot, add the piece of battered bread and turn to a medium-low heat, so as not to burn the toast, and let brown.  Flip over using a spatula and allow for the remaining side to brown.

JLT:  If you encountered that the bread is still super soft in the middle, even after browning both sides of the toast stove top, it’s perfectly okay to transfer your toast to a sheet tray (aka baking sheet) and finish the toast off in the oven.  If you need to do this, I would recommend setting your oven to the golden 350F.  Just make sure to check on the toast every couple of minutes while it’s in the oven, otherwise it may overcook.

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Now that we’ve had that disclaimer, let us plate!  I did two slices of French toast, layering the slivered almonds between each, covered with some maple syrup and topped it with a cut up strawberry!

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Voila!  A fun and tasty seasonal breakfast you can make for friends and family!

I hope you enjoyed this recipe!  As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful weekend! Until next Friday, when our food adventure continues!

Buen provecho!

-V
Yum

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