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).

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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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A Million and One Things To Do With Leftover Pumpkin

I was deep in the middle of my Saturday morning routine (painting my nails and watching PRV’d weight loss shows), when my boyfriend announced he wanted to make pumpkin muffins.

“Great!”I said, “Love pumpkin muffins!”

“Want to help?” he asked

My immediate reaction was:

 

…but, in an effort to be more domestic, I decided to bite the bullet. Plus, he has  been watching a lot of Pioneer Woman lately, and I’m starting to develop a bit of a complex.

Damnit, Ree Drummond! Stop making the rest of us look bad!

“Sure” I responded, Tis the season right?

Since canned pumpkin just “wouldn’t do”, step 1 was  heading to the market to pick up an actual, real-life pumpkin. There, I entertained myself by taking autumnal instagrams

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while my boyfriend agonized over the perfect gourd. Since they were all $2, we ended up walking away with the biggest pumpkin we could find. Literally, it was like, country fair-winning, radioactive isotope variety.

It could happen.

With the help of a wheelbarrow, some patience, and a LOT of complaining on my part, we eventually got the beast home and set about de-gutting the thing.

“You want to do the honors?” he asked me

In my head, I was like:

But deep down I knew that the Pioneer Woman wouldn’t be afraid of a few pumpkin guts. She’d get her strong, ranch hands in there and tear those guts out with her award-winning southern smile. So, I got myself a rubber glove, and was like:

Suffice to say, it was not pretty- but in the end, we got the thing cleaned out, and used the pumpkin flesh to whip up these delicious muffins:

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Only problem was, even after making the muffins, we still had about 98% of the mutant pumpkin left.

“So, what are we going to do with the rest?” he asked “We can’t just throw it out”

Both my patience and will to live were severely compromised at this point, but instead of getting down, I thought to myself: WWRDD – What Would Ree Drummond Do?  B*tch would get in there and whip up some more delicious pumpkin specialties.

“Of course we won’t throw it out!” I choked, “let me Google some ideas!”

I found a website devoted to “50 things you can do with leftover pumpkin” and my mind was literally blown. Up until that point, my experience with pumpkin was  limited to pumpkin pie at Thanksgiving, and the occasional Pumpkin Spice Latte, if I was feeling frisky. This website had everything from pumpkin risotto, to pumpkin flavored margaritas.

I found a recipe for lamb and pumpkin stew that sounded delicious, and decided to attempt it. Guess what? It turned out AMAZING.

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Next, I roasted the pumpkin seeds with some olive oil, smoked paprika and cumin:

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But despite these two further recipes, we had still barely made a dent in the pumpkin. I knew I had to take drastic measures, so I decided to roast the remaining pumpkin and make pumpkin puree.

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At this point, I was starting to get really into it.  I had become obsessed with using every last inch of the pumpkin – even the peel. My boyfriend looked at me with shock and awe as I peeled off the skin of the roasted pumpkin for later use.

“It’s for facials,”  I said, “Did you know pumpkin is amazing for your skin?”

“I think I’ve created a monster,” he replied.

With the pumpkin sufficiently disposed of, the only question remaining was: what to do with all of this damn pumpkin puree?

Um.. smoothies obviously!

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I started with this pumpkin pie smoothie recipe and it was damn delicious.

Ree Drummond better recognize!!
Ree Drummond better recognize!!

Things were going so well, I decided to try another smoothie- this time a “Green” variety. This one included pumpkin, spinach, frozen banana and almond milk.

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Uhhhh… guys- do not try this one at  home.

When I told my best friend about all of this, she couldn’t believe my domestic prowess, and challenged me to use the leftover pumpkin for her birthday cake.

Even though I had never baked a cake in my entire life , I’m not one to back down from a challenge- so I got my apron on and set to work.

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I won’t lie that the process was a little touch and go….

 

But with a LOT of help from my boyfriend, we did it:

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A three-tiered, pumpkin spice cake with cream cheese frosting:

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The cake was a big hit at the party (mostly because I forced everyone to eat it while repeatedly yelling “Can you believe it?? I MADE that sh*t!!” in their faces) – and thankfully I have used up most of the remaining pumpkin (I was seriously starting to worry I was going to turn orange there for a while).

Do I have a future in food blogging? Probably not- but I’d still like to think I could give the Pioneer Woman a run for her money.

Question of the Day: What is the most ambitious thing you’ve ever cooked?

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