Pumpkin French Toast

Photos from the Mars Rover?

Microscopic view of caterpillar skin?

The inside of volcano Popocatépetl in Mexico?

Satellite images of erosion in Death Valley?

A Fire Lizard?

….or extremely curious skin from my baked squash with light shining through it.

I’m not sure if enough time has passed since the ‘Pumpkin Everything’ phase but hopefully it’s safe to introduce yet another pumpkiny recipe.  I still have quite a few squash stored in a cool place, the mega-keepers like butternut and kabocha, and I’m always looking for ways to creatively eat them in the winter.

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Adding squash or pumpkin to the dipping liquid of french toast makes a creamier and heartier version of the breakfast favorite.

The next question then becomes: ‘what will be dunked in the liquid?’.  Bread?  Angelfood Cake?

A woman at our farmer’s market makes gluten free angelfood cakes and she swears they work great for french toast.  Note to self: must try this.  Absorbency is key, whatever it is.  Bread is the easiest and it’s a great way to use up pieces that have been hanging around for a while.  We don’t eat as much bread as we used to but there is something chewy and vanilla-y about french toast that keeps bringing me back.

My grey furry friends suggest that while you’re prepping the squash for the French Toast, toss a little to your cats.  They’re gaga for squash and it’s quite good for them.

Serving suggestion: slather the pumpkin french toast with butter (or coconut oil) and maple syrup.

Apparently we have gone through a bit of maple syrup over the years….only 640 fluid ounces, or 1,280 Tablespoons…

Tis officially the season to be amazed by the U.S. Women at the World Cup Tour de Ski in Toblach, Italy! 

Jesse Diggins won the 5K freestyle (so she’s now in the top 10 overall in the Tour standings) and Sophie Caldwell won the classic sprint (the first ever U.S. skier to win a classic sprint World Cup). This is the first time the U.S. has ever won two stages of the Tour de Ski.

Go Ladies!!  

Pumpkin French Toast

Prep Time: 15 minutes

Cook Time: 5 minutes per piece

Whip together in a wide flat bowl:

1/2 cup Pumpkin or Squash puree

1/2 cup Cream or Coconut Milk

2 Eggs

1 teaspoons Cinnamon

3/4 teaspoons Vanilla

1/4 teaspoon Nutmeg

1/4 teaspoon Cardamom (Optional)

Pinch of Sea Salt

Soak pieces of bread in the mixture for a few minutes to allow for good absorption.  Flip to make sure both sides are soaking. 

Heat a thick or cast iron pan to medium heat.  Melt a generous amount of coconut oil or butter and fry bread on each side until a toasty brown.

Eat with butter, maple syrup, yogurt, fruit, whipped cream, or any of your favorite toppings.