Pumpkin French Toast for a Slow Morning

Pumpkin French Toast for a Slow Morning is filed under Pumpkin and built around egg, 2% milk, and dark brown sugar unpacked. Plan on 2 people.

Count on 3 minutes of prep, 8 minutes of cooking, about 11 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 egg
• ½ cup 2% milk
• 1 tablespoon dark brown sugar unpacked
• ¼ teaspoon Saigon cinnamon
• pinch freshly ground nutmeg
• 2 tablespoons pumpkin puree not pumpkin pie mix
• 4 slices Challah bread cut ¾ inch thick
• 1 tablespoon butter

How the cooking goes

1. Heat a cast iron skillet over medium-low heat until hot but not smoking. Add the tablespoon of butter to the skillet. It should melt immediately but not begin to burn or smoke.
2. Beat together egg, milk, sugar, spices, and pumpkin in a medium shallow bowl.
3. Set the first slice of bread into the egg mixture and press down with a fork for several seconds, flip and press down allowing the bread to absorb the egg mixture for several seconds. Place in skillet and immediately repeat the process with the remaining bread slices. Let cook for 2 minutes or until it is nicely browned; flip and cook on the second side an additional 2-4 minutes or until it is brown and the toast gives a bit of resistance when pressed lightly with the back of a fork. You use a 14 inch cast iron skillet. You can work in batches if you don’t have a wide pan. If you are multiplying the recipe, you can keep the cooked slices warm covered in a slow oven.
4. Serve immediately with butter and maple syrup! Or even apple sauce.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Pumpkin, open Pumpkin Bread Pudding with a Steady Rise and Pumpkin Seed Brittle with a Clear Method.