Pumpkin pie is a staple at most Thanksgiving tables. However, many recipes call for only 2 cups or less of pumpkin while the average large can (796 ml / 28 oz.) of puree contains more than three cups of pumpkin. Why not put some of the extra pumpkin to use by making a delicious breakfast for holiday guests? It’s also a great way to use up slightly stale leftover bread.
Use the Right Bread
French toast is easy to put together and a favourite of both kids and adults. The secret to good French toast is to use the right kind of bread. Ideally, the bread should be a little bit stale, as the slices will absorb more of the custard than bread that is very fresh. A loaf that is two to three days old should suffice. A whole loaf that can be hand sliced is preferable to pre-sliced bread, which is too thin for good French toast. Cut the bread into slices about 1” thick. Plain white bread or egg bread work best as a neutral canvas for the pumpkin custard. Avoid using whole wheat, rye, sourdough or other flavoured breads.
Pumpkin French Toast
Makes 6 thick slices (recipe can easily be doubled)
- 6 slices slightly stale white or egg bread, hand sliced about 1” thick
- 3 large eggs
- ¼ cup milk (whole or 2%)
- ¼ cup plain pumpkin puree (not pumpkin pie filling)
- ¼ teaspoon vanilla extract
- 2 Tablespoons sugar
- Pinch of salt
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Cooking spray or unsalted butter to cook French toast (about 2 Tablespoons butter total)
- Maple syrup, to serve with French toast
- Break the eggs into a large bowl and add the milk, pumpkin puree, vanilla, sugar, salt and spices. Whisk rapidly until the custard is completely smooth and frothy.
- Soak one or two slices of the bread at a time in the custard. Let sit for a minute or two before turning over so the egg mixture can soak completely into the bread. Turn the slices over and let soak for another 45 seconds. Place soaked bread on a large plate. Repeat with remaining slices, whisking the custard before each soaking to make sure the spices don’t all sink to the bottom.
- In a large skillet, heat 1 Tablespoon of unsalted butter* on medium-high heat until it is melted and starting to foam. Tilt pan so the entire bottom is covered with a thin layer of butter (*or use a thin coating of non-stick cooking spray such as Pam).
- Add slices of soaked bread to the pan, making sure they are not too crowded. Work in batches if necessary. Cook the French toast until the bottom is beginning to turn golden brown, about 3 to 4 minutes. Turn over and cook the other side until browned. Repeat with remaining slices.
- Serve with real maple syrup.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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