Pumpkin French Toast with Spiced Apple-Maple Syrup

Mmmmm, Pumpkin French Toast with Spiced Apple-Maple Syrup

Mmmmm, Pumpkin French Toast with Spiced Apple-Maple Syrup

The Pumpkin Yeast Bread in the November Edition is so delicious, but I did have some getting very stale (only 2 people in the house!).  What to do, I wondered.  I suddenly envisioned French toast made with the bread, topped with a spiced apple maple syrup topping.  Oh my, I must give this a try.  The results were better than I imagined!  So, here is the recipe for both the toast and topping.  A wonderful, fragrant breakfast for a brisk autumn weekend.  Serves 3-4 with some topping left-over (maybe). If you like, you can add 1/4 cup toasted pecans to the topping for additional crunch and protein!

For the Spiced Apple-Maple Syrup Topping:

1 large sweet-tart apple,cored and cut into 1/8" dice (brunoise)

2 Tablespoons butter

1/2 teaspoon pumpkin pie spice or pie spice ( I used Penzey's)

Large pinch of salt

Generous 1 cup of maple syrup

Melt the butter in a 10-inch skillet.  Add the apples and cook over medium-high heat until they are softened and starting to brown.  Add the pie spice and salt and cook for about 1 more minute.  Add the maple syrup, lower the heat, and simmer very slowly while preparing the French Toast.

For the French Toast:

8-3/4" slices Pumpkin Yeast Bread (or any other stale, sturdy bread, such as French or sourdough)

2 large eggs, beaten well

1/2 teaspoon pumpkin pie spice or pie spice

Pinch of salt

1 1/4 cup whole or 2% milk

In a 10-inch pie plate, combine the eggs, spice, salt, and milk and whisk until the mixture is completely combined, with no streaks of egg.

Preheat a large non-stick skillet sprayed generously with non-stick spray, over medium heat.

Place the slices of bread into the egg mixture two at a time, and soak for a few seconds on each side, until they are thoroughly wet, but not soggy.  Place on a sheet pan and repeat with the remaining slices of bread. (If some of the egg mixture remains and you have additional bread, you can prepare more to freeze for later use.)

Add the bread to the skillet, and cook until well browned on the bottom and the top looks like it is beginning to dry out a little.  Turn and cook until the bottom is well-browned.  (Do not undercook or the toast will be wet and gooey in the center!)

Serve on warm plates with butter and Spiced Apple-Maple Syrup.

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Easy Breakfast Pizza

Easy Breakfast Pizza

Easy Breakfast Pizza

Need to mix up your breakfast a bit; how about pizza for breakfast? Purchase a par-baked pizza crust and top it with roasted veggies (do them a day ahead), soft scrambled eggs, cheese, and your choice of breakfast meat, but we eat ours vegetarian-style! (Pictured). Serve with a fresh fruit salad, delicious!

Equipment needed:  Half-sheet Pan   10" Non-Stick Skillet    12" Pizza Pan

1 12-inch par baked pizza crust (Such as Boboli), or parbake a homemade pizza dough

2 medium, ripe tomatoes, seeded, liquid squeezed out, and sliced very thin

1 red, green or yellow pepper, sliced very thin (See video for how to clean them)

1/2 large red onion, peeled and sliced very thin

2 Tablespoons olive oil

8 extra-large Eggs

Salt & Pepper, to taste

1/2 teaspoon dried Italian seasoning

1 Tablespoon butter

1 cup chopped, cooked ham, sausage, or bacon

3 cups shredded Mozzarella, or cheese of your choice

1/3 cup fresh basil, thinly sliced

Roast the vegetables:

Preheat the oven to 425-degrees.  Brush the half-sheet pan liberally with olive oil. Spread the onions, peppers, and tomatoes out on the sheet pan and brush with oil; sprinkle with salt and pepper.  Roast for 20-25 minutes, or until soft and browned slightly. Spread vegetables evenly over the pizza crust and set aside. (Alternately, cool and refrigerate to use later.)

Cook the eggs and assemble the pizza:

Beat the eggs very well in a bowl and season with salt and pepper.  Heat a 10" non-stick skillet over medium-low heat.  Add butter to pan and swirl to melt.  Add the eggs, lower the heat to low, and cook, stirring almost constantly, just until they start to set.  (They should still be very loose, just barely cooked.)  Spoon the eggs over the vegetables on the pizza.  Cover with half of the cheese, sprinkle the meat over the cheese, then add the remaining cheese.

Bake until the cheese is melted and is lightly browned, approximately 12-18 minutes, depending on oven.  (Use your eyes and nose tell you when it's done.)

Sprinkle with fresh basil.  Let the pizza stand for 5-10 minutes before cutting into slices.


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