Pumpkin French Toast

This is the perfect time to try these french toasts, I promise you will love them. Get the family together for an indulgent Sunday breakfast, put on some coffee and enjoy! They are best if you make them with baguette slices (cut lengthwise on a diagonal), and even better, if the bread is a day old. I’m sure thick brioche slices will work well too.

I’ll pick these over pancakes or waffles to share on a special breakfast, they are not overly sweet but have that special pumpkin flavor we are all craving these days. I’ll be out of town for a few days, but when I return I will definitely make these the first chance I get!

Pumpkin French Toast

4 servings

Recipe from Closet Cooking

Ingredients

2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread

Procedure:

Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in low flat bowl for easy dipping.
Heat a pan over medium heat.
Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
Serve with maple syrup.

09:00 AM
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- Bread, Breakfast, French Toasts, Pumpkin
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Pumpkin Bread with Chocolate Chips

One of the things we love about fall are pumpkins. When I saw this recipe over at FOODILY by Candice Kumai (also known as The Stilleto Chef), I knew I had to make it right away. Usually when making Pumpkin Bread, you can get a very dry, heavy and tough bread as the result. The secret here is don’t over mix!

I read the recipe a couple of times, so I decided that I would mix the butter and sugar with a hand mixer, until they were a uniformly mix. That’s when I switched to a rubber spatula. I added the eggs one at the time and then the pumpkin puree. After that, I just folded the dry ingredients and the chocolate chips. That’s all! It is an incredibly easy recipe to make, and with the addition of the Nutella swirl on top, you get an extra nutty and chocolate flavor that will make you crave for seconds (or thirds)!

Pumpkin Bread with Chocolate Chips

Recipe By: Candice Kumai
Yield: 2 small loaves

Ingredients:
1¾ cup pureed pumpkin, one 15 oz. can
⅓ cup butter, softened
½ cup light brown sugar
½ cup dark brown sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ cup chocolate chips
2 to 4 tablespoons Nutella, depending on how much you want to add!

Directions:

Lightly grease two small 8½” x 4½” x 2″ loaf pans, with non-stick baking spray and lightly four with a dash of cinnamon and preheat oven to 350 degrees.
Sift in the dry ingredients, flour, baking powder, cinnamon, ginger, nutmeg. Set aside.
With the help of a hand mixer, mix the soft butter with the brown sugar. Make sure the butter mix is uniform and soft.
Now, with the help of a rubber spatula, add the eggs one at the time, and finish with the pumpkin puree. Don’t over mix!
Fold in the dry ingredients, incorporate all the wet and dry ingredients, gently fold in the chocolate chips to make a dough, but careful not over mix! (over mixing will make the bread tough).
Transfer the batter to the loaf pans and add a tablespoon (or two) of Nutella on top.
Bake on the middle rack for about 45 minutes or until the top is golden brown and the loaf is a bit firm to the touch. The Nutella will look shiny and still very spreadable, it’s ok!
Remove from heat, allow the loaf to cool before handling.

Pumpkin Butter

Fall is starting to show in the US, and in that spirit, we wanted to start gearing up for the Holiday Season. I started to search for a Pumpkin recipe over at FOODILY, and came across Pumpkin Butter. Mmm… What can scream more Fall than pumpkin? This has to be the perfect way to have a little fall love every morning.

Looking at all the recipes, found out that most of them were an adaptation of this one from Allrecipes.com. After reading all the comments and suggestions, decided to make a smaller batch and a less sweeter one. I reduced the amount of puree, sugar and apple juice. Since the apple juice I used already is sweetened, I cut it in half from its original recipe.

The result is amazing. A dark colored caramelized spread with a nutty+pumpkin flavor!

Pumpkin Butter

Based on the recipe found at AllRecipes.com
Yield 3 jars, ½ pint

Ingredients

1 can pumpkin puree (15 oz.)
½ cup apple juice
2 teaspoons ground ginger
½ teaspoon ground cloves
¾ cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Directions:

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil.
Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Transfer to sterile containers and chill in the refrigerator until serving.