Pumpkin French Toast with Caramelized Apples

At the risk of sounding completely basic, I will admit that I absolutely love pumpkin. Every year, when September rolls around, I’m like:

I even wrote a whole post devoted to all the different things you can do with leftover pumpkin.

This was not one of them but obviously should have been.

And since my other BAE is brunch

I thought why not marry the two?

What about….. PUMPKIN FRENCH TOAST!!

I decided to top it with some caramelized apples because I went apple picking in Caledon last weekend (and by “picking”, I mean stood around directing Colin to get all the high ones) and have about 30 left to use. Plus, isn’t the best way to enjoy fresh, seasonal fruit smothering it in butter and sugar?

For the caramelized apples I used a slightly modified version of this recipe:

Ingredients:

  • 2 tablespoons butt-aaaah
  • 4 apples cut into 1/2-inch pieces (I used mostly MacIntosh. Some recipes say to peel them but I enjoy the skins)
  • 2 tablespoons golden brown sugar
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger

Melt the butter in a non-stick pan over medium-high heat until it begins to brown. Next, add apples, brown sugar and spices, stir to blend and sauté until tender (about 10 minutes).

452
aww yeah

Now set aside that delicious noise and move on to the toast.

For the French Toast (makes about 8-9 pieces): 

Ingredients

  • 1/2 cup milk (I used unsweetened almond because I am a weight-conscious yuppie but you could use any variety)
  • 2/3 cup pumpkin puree (NOT pumpkin pie mix- use the real sh*t) 450
  • 4 eggs
  • 2 Tbsp packed light-brown sugar
  • 1 tsp vanilla extract
  • 1 Tbsp of Pumpkin pie Spice (recipe here)
  • 8 pieces of bread (I used day-old egg bread, similar to Challah)
  • Butter or margarine for the pan
  • Maple Syrup to top

First, pre-heat a non-stick skillet over medium heat (or griddle if ya nasty) and butter that sh*t. Combine the milk, pumpkin puree, eggs, brown sugar, vanilla, and Pumpkin Pie Spice in a bowl until well combined. Pour into a shallow dish.

Next, dip the bread into the egg mixture one piece at a time, coating both sides (Tip: use your hand to dip the bread. I initially tried to do it with a spatula and it was a hot mess). Transfer to the skillet and cook until golden brown on one side, then flip to the opposite side and cook until golden brown as well.

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Guys, this smelled SO GOOD. I had to hold myself back while cooking.

Once done, transfer to plate and top with caramelized apples. I also had some leftover toasted hazlenuts because I am basically Martha Stewart so I threw on a few of those as well.

Serve warm with real maple syrup. No Aunt Jemima bid-nass up in here. (I also made some turkey bacon on the side. If you close your eyes really hard it ALMOST tastes like regular bacon.)

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Voila! Oh MAN. Let me tell you,

The only thing missing?

Question of the day: What is your favorite breakfast food? 

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7 thoughts on “Pumpkin French Toast with Caramelized Apples

Add yours

    1. That sounds delicious!! I’m thinking next time I will do a baked french toast where you just pour the mixture over the bread and bake it in the oven- still the delicious flavor but less labour intensive than waiting for each piece to cook!

      Liked by 1 person

  1. I ask you – is there any better way to spend a Fall Sunday at home than stuffing oneself with a delicious near dessert item that disguises itself as a healthy homemade breakfast to start building that mandatory extra (at least on the cold Cdn Prairies) 10 pounds of winter weight? After reading this post and knowing I would have a double helping of Caramelized Apples – I think not! lol

    Like

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