Pumpkin French Toast
Scarlett and I have made breakfast together ever since she was born. Whether she was sitting in a baby seat, busy in her activity chair, chatting away from her high chair, hoisted into my arms grabbing utensils or planted firmly next to me cracking eggs, she’s been my greatest source of company and assistance for my morning routine. And, of all of the dishes we create together, French toast is her most accomplished. The kid could make it without my presence (minus the stove part). She’s also better at it than most adults I know. (I’m not looking at my husband right now. Swear.) She’s also game to try just about anything in it. And pumpkin was a win.
Pumpkin French Toast
1/4 cup pumpkin puree
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 cup 1% milk
1 teaspoon agave nectar
4 pieces of Multigrain/Spelt or another ancient grain bread
2 pats of butter
Warm a pat of butter in a skillet over medium heat. Cut bread into four small squares. Whisk the pumpkin puree with the eggs, milk and agave. Add the cinnamon and nutmeg. Sink each piece of bread in the egg mixture. Flip sides. Add the egg soaked bread piece by piece into the warm skillet. Cook for three minutes and then flip. Cook another two minutes. Add the other pat of butter to the pan and cook the remaining pieces of bread. Stack and serve warm with agave.
We found some local, homemade cinnamon butter that we used a cookie cutter to slice a heart shape into. We topped the warm stack with the spicey butter that made a warm, puddle of yumminess.
I couldn’t resist using nutrient dense pumpkin in French toast since we’re about to head into the spring and summer seasons where pumpkin just doesn’t feel right. I guess you could say we’re getting our fill of it. SPC also has a few pumpkin fans out there (Hi Rachel!) who help us stay inspired towards the orange veggie.
Scarlett ‘s desire for pumpkin is less complex. She just likes that it’s bright orange. Or ordange, as she says. I think she’d tell you ordange is one of her favorite colors, after pink and purple of course.
We cut up the bread into these bite size pieces not only because they looks so cute stacked, allow egg to soak into more areas and make the dish an on-the-go meal. She grabs the little squares like a chip and eats them up.You can easily get by without the agave or syrup on them, unless my husband made them. You may need the syrup then.
Originally posted April 2, 2011
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