Hello everyone– When the kids are home for a visit, my favorite part of the day is breakfast. Larry starts the coffee and I buzz around the kitchen while people with pj’s and bed hair wander in one at a time. They squeeze around the small kitchen table and I flip pancakes or pour juice. It’s the best– talking over the day ahead, easy times together.
So while kids were here last weekend, we sat down to this pumpkin French toast. Custardy and pumpkin spiced with candied pecans to top it off. I think you’d love it too!
PUMPKIN FRENCH TOAST
1 loaf soft French bread*
1 cup mik
1/2 cup pumpkin puree
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice
garnish: 1 cup pecans, 1/2 cup sugar
Slice the loaf into thick slices.
In a 9″ baking dish, beat the eggs and then beat in the milk, pumpkin, vanilla, cinnamon and pumpkin pie spice. Keep mixing til it’s all blended.
Dip both sides of the bread into the pumpkin mixture and set it on a medium hot griddle that has been sprayed with cooking spray, about 2 to 3 minutes on each side.
Keep warm in a low oven until all the toast is cooked.
Garnish– to make the candied pecans put the 1 cup of pecans (whole or chopped and 1/3 cup sugar in a nonstick skillet. Set it on a medium high burning and stir continuously until the sugar has melted and the pecans are coated with golden brown sugar syrup. Turn the pecans out onto a piece of foil to cool, separating them with your wooden spoon on the foil.
*Use those spongy French bread loaves from the grocery bakery (not my favorite bread, but great for soaking up eggy French toast mixture).