By Julia Westhoff
What’s your favorite pumpkin dish? I’ve written about a few of mine over the years (this pasta and these pancakes come to mind ). I’ll admit that this time of year I can’t help but seek out pumpkin dishes, mostly because it’s actually a really healthy ingredient – just not the way I tend to use it.
I’ve yet to indulge in a PSL (otherwise known as a Pumpkin Spice Latte), and I’ve never really seen the appeal in consuming things that say they are pumpkin-flavored, but contain no pumpkin (pumpkin beer and pumpkin ice cream, to name a few). But before I get all Andy Rooney on you, let me give you a new pumpkin recipe, just in case you needed one more :). It’s another breakfast dish, laden with butter, bread, and maple syrup, and it’s just delightful. As I do with most of my breakfast dishes, I do the bulk of the work the night before, slicing my bread and mixing the ingredients together – they’ll be fine in the fridge overnight.
Pumpkin French Toast
3 large eggs
3/4 cup milk
1/2 cup pumpkin puree
2 tablespoons light brown sugar, packed
1 tablespoon granulated sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Butter, for griddle or pan and for serving
8 slices thick bread slices (I like to use Challah, but any kind will do)
Maple syrup for serving
- Preheat your skillet for a few minutes.
- In a large mixing bowl, combine eggs, milk, pumpkin, sugars, vanilla, cinnamon, nutmeg, and whisk until combined.
- Butter the skillet.
- Dip 1 slice of bread into the coating mixture for about 10 seconds, flipping over once, and making sure it’s well-coated before adding to griddle. Repeat with all slices of bread until coating mixture is gone.
- Cook for about 3 to 4 minutes per side, or until done. Add more butter to skillet as necessary. Serve immediately with butter and maple syrup. A PSL would probably also make a fine accompaniment.