Friday, October 19, 2012

Pumpkin French Toast

The crush of busyness to which I alluded in my last post? It didn't stop. In fact, it got worse; October has been nothing but a maelstrom of activity. However, on this rainstreaked Friday morn, I was actually able to rub a few minutes together and somnambulate into the kitchen to rustle up a good gourdy breakfast.  Even if I can't remember the last time I went to the store, canned pumpkin always seems to be readily available at a moment's notice in my kitchen during the month of October, and all that's needed for this tasty breakfast recipe is a healthy dollop, which leaves you free to use the rest for other pumpkin-based needs (I'll be making a pumpkin-black bean soup tomorrow, for example). If you happen to have some day-old French, brioche, or challah, those would be ideal bread vehicles for French toast. Pepperidge Hearty Farmhouse White straight out of the double-wrapped bag is usually what I reach for, though. You could be outrageously decadent and try this with pumpkin bread as well, but I just am too meek for that. Maybe on the next lazy rainstreaked Friday....

Pumpkin French Toast
Makes two slices

*2 slices of bread, on the thicker side
*2 eggs
*1/4 cup milk
*1 teaspoon sugar
*A healthy pinch of cinnamon
*A smidge each of ground cloves, allspice, and nutmeg
*1/8-1/4 cup of pure pumpkin puree
*A splash of bourbon or dark spiced rum (about a teaspoon)
*1 1/2 tablespoons butter, plus a little bit of vegetable oil

Whisk the eggs, milk, sugar, spices, bourbon and puree together in a wide, shallow dish and set the bread slices in to soak for a few minutes. You may need to flip them to coat both sides. While bread is bathing in the stuff, throw a tablespoonish lump of butter in a wide nonstick skillet over medium to melt, and drizzle just a touch of the oil over it as it slides across the pan to prevent burning. When the butter has completely melted and sizzles, drape the dribbling slices in the pan and let them develop a nice crust before flipping and browning on the other side. Drizzle with maple syrup and enjoy!

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