My dear friend Krissie has contributed her Pumpkin French Toast Recipe. What better way to get in the holiday spirit?

One of my favorite things about the holidays are lazy mornings. I love staying in my pajamas and fuzzy socks without worrying about where I need to be.
I love staying inside for breakfast. This time of year, I’m looking for ways to take a standard breakfast offering and make it seasonal. Adding a little peppermint to my coffee. A few cranberries to my muffins. Or some pumpkin to my French toast.
Start with a big bowl and ¼ cup of milk.

To the milk, add 3 eggs

¼ cup pumpkin puree

and ¼ tsp each of vanilla extract, cinnamon, and nutmeg.

Finally, add 2 tbsp sugar and whisk it until it is all smooth and frothy.

Lay out some crusty bread in a shallow dish. In a perfect world, it would have made a single layer,
but things are rarely perfect in my kitchen. It adds to the adventure.

Pour the pumpkin mixture over the bread and let it soak.

Now it’s time to make your kitchen small fantastic. Take ¼ cup of hazelnuts and chop ‘em up. Heat your skillet to high and put the hazelnuts in. You will need to stir them constantly (only stopping to take a picture, if necessary). Roast just until fragrant and slightly browned.

Flip your bread and let it keep sitting for a while. You only have to let it sit about 2 minutes on each side, but I bet I let it sit for 5 on each. Just to make sure it was good and absorbed, you know?

I really wish I had a griddle, but all I have is my skillet. (Did you hear that, Santa Claus? I’d love to have a griddle. Or some new knives. Or one of those enamel coated cast iron skillets. Just saying.)
I melted some butter in the skillet.

And then add the French toast.

Cook 2-3 minutes or until golden. Then flip and repeat on the other side. Repeat with remaining bread.

Dust with some powdered sugar and the toasted hazelnuts. Yumm.

And, just like that, there’s some Holiday injected into a standard breakfast!
Have a wonderful Holiday Season!
Pumpkin French Toast
6 sliced slightly stale white bread
3 large eggs
¼ cup milk
¼ cup pumpkin puree
¼ tsp vanilla extract
¼ tsp cinnamon
¼ tsp nutmeg
2 tbsp sugar
dash salt
2 tbsp unsalted butter
¼ cup hazelnuts, chopped
Break eggs into a large bowl. Add milk, pumpkin, vanilla, sugar, salt and spices. Whisk until it is completely smooth and frothy.
Place bread in a baking dish and pour pumpkin mixture over. Let sit for 5 minutes, turning once, making all sure bread is coated.
In a large skillet, stirring frequently, toast hazelnuts until very fragrant and slightly browned.
In a large skillet, melt 1 tbsp butter until it is melted and starts to foam. Add slices of bread to the pan. Cook 2-3 minutes or until bottom turns golden brown. Flip and repeat. Repeat with remaining slices.
Serve dusted with powdered sugar and sprinkled with hazelnuts.
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