Texican Pumpkin French Toast

A few weeks ago Lori, from RecipeGirl, posted her recipe for pumpkin french toast and I was drooling at the pictures. It sounded like something we would love around here so I vowed to try it. As I was looking through my Bobby Flay’s Mesa Cookbook I found that he also had a recipe for pumpkin French Toast. Dang! I have been missing out!

There was seriously nothing left to do but make it myself.

I knew I did not want to put the cereal crumbs on it that Lori had – we don’t eat cold cereal much here. But Bobby Flay did not have that cool crunch to his that Lori had gotten by using the cereal…I decided on walnuts. And neither of them had used my favorite ingredient…you know….

Chipotle.

So…I used both of their recipes as a jumping off place and took a deep breath….

I loved it and so did the family. Success! I served this with organic maple syrup, grade B because I like the stronger flavor. There is not much chipotle in it, just enough to give it a tantalizing smokiness and a little kick. You can adjust that to your own tastes, or leave it out all together. The walnuts make a nice, crunchy contrast to the soft and spicy French toast.

I loved the color and the flavor was amazing. Add a couple of slices of bacon on the side and just thank God for Autumn!

Lori’s recipe and her amazing images can be found at RecipeGirl.

Texican Pumpkin French Toast

• 2 cups pumpkin puree, drain and press out the water if using homemade
• 12 eggs
• 1/2 cup brown sugar or agave
• 1 tablespoon cinnamon
• 1 tsp chipotle,  powdered
• 1/2 tsp freshly grated nutmeg
• 1 tsp vanilla
• 2 3/4 cups half and half
• 1/4 c bourbon (if you are worried about any alcohol remaining in the toast just bring it to a quick simmer before using)
• Pinch of salt
• 16 slices of homemade Challah, thick sliced, homemade white bread, or Brioche. Cut and allow to sit out uncovered overnight
• 2 cups walnuts (or pecans), chopped and toasted

Instructions:

1. Preheat oven to 350F
2. Mix all ingredients except for the bread in a shallow pan.
3. Place the bread in the baking dish and turn to coat. Let it soak up all that yumminess for 5 minutes.
4. Melt about 3 tbs of butter in a pan over medium heat. Place the soaked bread in the pan and cook until golden on the bottom, about 3 minutes.
5. Turn and cook until the other side is golden.
6. Place in a 13 x 9 pan and put in the oven while finishing the rest of the toast.
7. Plate and serve with butter, syrup, and a sprinkle of the walnuts.

Serves 8

images: marye audet