For seasonal brunching, we like this Pumpkin-Apple French Toast by Serena Wolf of the blog Domesticate-Me, sent to us by grocery delivery service Peapod.com.
Prep time is 10 minutes, cook time is 15 minutes.
This recipe works best with slightly stale (day-old) bread.For a richer French toast, replace half of the milk with half-and-half. If you don’t want to use butter, substitute coconut milk.
RECIPE: PUMPKIN-APPLE FRENCH TOAST
Ingredients For 4 Servings
For The French Toast
3 large eggs
1/2 cup pure pumpkin purée (unseasoned)
1 cup milk (substitute unsweetened almond milk)
2 tablespoons light brown sugar
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fine grain sea salt
4 1¼-inch slices brioche or challah
Butter for frying
Pumpkin French toast topped with sautéed cinnamon apples. Photo courtesy Domesticate Me | Peapod.
For The Apple Topping
1 tablespoon or butter
3 apples (Granny Smith, Honeycrisp or mix), peeled and diced into ½-inch cubes
1 teaspoon ground cinnamon
1 pinch salt
3 tablespoons maple syrup
A Honeycrisp apple. Photo courtesy Rainier Fruit.
1. COOK the apples. Heat the butter in a medium sauté pan over medium heat. When hot, add the apples, cinnamon and a pinch of salt. Cook for 5-6 minutes until tender, and then stir in the maple syrup. Cook for 1 minute. Cover and keep warm until ready to serve. (If you prefer very soft apples, cook them for 10-12 minutes before adding the maple syrup.)
2. WHISK together the eggs, pumpkin purée, milk, brown sugar, vanilla extract and spices in a large baking dish (at least 9”x13”).
3. PLACE the slices of bread in the custard mixture and let soak for 5 minutes, turning over the slices halfway through, until most of the liquid has been absorbed into the bread. Gently press on the bread a few times during the soaking process to help it absorb the custard. Meanwhile…
4. HEAT a griddle or large skillet over medium heat. Add a butter to the griddle/skillet. When melted, carefully remove the bread from the custard and place on the griddle/skillet. You’ll probably need to do this in two batches. Cook for about 3 minutes until golden brown. Add another bit of butter, flip the French toast, and cook for another 3 minutes or until golden brown.
5. TRANSFER the French toast to plates and top with the warm apples. Serve with a pitcher of maple syrup on the side.