For as long as I can remember, I’ve had an almost total lack of long-term memory.
Get it? Bwahaha. 😀
The great thing about having no long-term memory is that you can surprise yourself with things you technically already know: “Who made this gumbo in the freezer? I guess it was me. Score!”…and…hmmm…I can’t really recall any other examples right now…badum bum!*
So last week, while contemplating a slice of pumpkin bread, I wanted it warmed but not microwaved (yes, I am that particular). So I put it in the toaster. That alone was pretty genius, I thought. But better still, chomping on it helped me remember the time I had banana bread french toast at WaterCourse Foods in Denver. Let’s say that again, together: banana bread french toast. Unbelievable, right?! Who on earth could forget something like that!? Oh…me.
Discovering it again was nearly as fun as having it the first time. And adapting it to this season’s quick bread?: FANTASTIC. Fall = pumpkin bread french toast. Summer = zucchini bread french toast. Anytime = banana bread french toast. Totally do-able. Same idea, same recipe. Get ready to blow some sleepy minds next time you’re up for brunch duty!
Of couse I have collected a dozen different pumpkin bread recipes over the years (who’s up for a Pumpkin Bread Bake-Off?!), but lately I’ve been partial to this one from Better Homes and Gardens – I add some ground ginger and a pinch of cloves, so it comes out as more of a fall spice bread. I’ve also been intrigued by Good Housekeeping’s Healthy Makeover: Pumpkin Bread recipe (multiply this recipe by 1.5 so that it uses a whole can of pumpkin…oh alright, here: Wet team = 1.5 c brown sugar, 3 egg whites, 15 oz canned pumpkin, 1/3 cup canola oil, 1/2 cup plain yogurt, 1.5 tsp vanilla. Dry team = 2 2/3 c flour, 2.25 tsp baking powder, 1.5 tsp cinnamon, 3/4 tsp ground nutmeg, 3/4 tsp baking soda, 3/4 tsp salt, add a dash of ginger for interest.). 
Ingredients
- 6-8 slices pumpkin bread (as thick/thin as you like)
- 3 eggs
- 3/4 cup milk
- 1 tsp - 1 T sugar (up to you)
- scant 1/4 tsp salt
- dash of cinnamon (optional)
Instructions
- Heat your griddle or non-stick pan over medium heat.
- Whisk eggs, milk, sugar, salt, and cinnamon in a shallow dish until combined.
- Gently float pumpkin bread slices in egg mixture and soak them about 2-3 minutes, flipping them gently at some point to soak both sides evenly.
- Carefully lift soaked slices, let excess drip off, then transfer slices to the heated preheated griddle.
- You want to cook them very gently at first, low & slow to cook the custard all the way through - especially if your slices are thick. Turn up heat for the last minute of cooking if you like a crunchier exterior. 5 minutes per side is a good benchmark.
- Serve with a dusting of powdered sugar, and maple syrup if desired.
*I know, I’m like the only person who thinks my a-memoria is funny, but well what can you do? Life is kind of interesting when you can’t/don’t remember – it certainly keeps you moving forward!
Do you have a favorite pumpkin bread recipe? Let us know…we’re always looking for a new & great one!
One thought on “Pumpkin Bread French Toast”