October 1, 2009

Pumpkin Vous Francais?

I don’t actually speak French. I bet you figured that one out on your own, didn’t you? But then again, you don’t come here to learn a foreign language, you come here to ~~get fat~~ get yummy recipes. And I am glad you came!

Over the weekend, I whipped up the most Fall-licious breakfast for Jon & Seven…Stuffed Pumpkin French Toast. I had recently been on Recipe Girl’s Blog, and she had made a version of this, so me being me decided to recreate it in a different way. First off, she used Cinnamon Toast Crunch cereal. I was fresh out. I didn’t realize that the boys had eaten all of it when my back was turned. So I had to resort to Golden Grahams, which aren’t that different. Also, she didn’t stuff hers, and to me, French Toast needs to be Stuffed. Otherwise, you will miss out on some very rewarding calories. Ask my butt! It knows!

Give this recipe a try and let me know what you think of it. Fall? Licious? I have a hunch you’ll think so.

Stuffed Pumpkin French Toast

adapted from www.recipegirl.com

2 large eggs
1/4 cup canned pure pumpkin puree
1/3 cup whipping cream
3 Tbsp milk
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ginger
1 tsp Vanilla
1 Tbs granulated sugar
4 cups Golden Grahams cereal, crushed
Eight 1- 1/2 inch thick slices of French bread

For Cream Cheese Filling

4 ounces softened Cream Cheese
1/4 cup sugar
splash of Vanilla

1. In a low-lying, flat bowl, whisk together eggs, pumpkin, cream, milk, cinnamon, ginger, nutmeg, vanilla and sugar.

2. In another low-lying flat bowl, place crushed cereal.

3. Combine cream cheese, sugar and vanilla in small bowl until smooth. Cut slits in each of the slices of bread, and stuff each slice with a dollop of the cream cheese mixture.

4. Heat griddle to medium-heat, coat with butter or Pam. Quickly dip bread on both sides into the egg mixture, then cover both sides of the bread with the crushed cereal. Place on hot griddle. Heat 2-3 minutes on each side, until lightly browned. Repeat with remaining bread if all of it does not fit on your griddle.

5. Serve immediately with maple syrup.

Before I go, I want to share a couple of pictures with you.

Seven. My Son Seven. Rotten ‘cause that’s the way I made him, I guess. On Monday, I had a large cookie order to work on, and I was all but done. I had cleaned up the kitchen, put away the utensils, the pans, the cookies. But in my haste on the way to the bathroom (yes, I GO) I left out the flour container. I was gone, what? A minute and a half? Two minutes? Okay, maybe I stopped and looked at Twitter for a second, but not long. Anyway, here’s what I came back to…